Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 cloves garlic, minced (about 1 tbsp)
  • 1/4 cup (60ml) Dijon mustard
  • 1/4 cup (60ml) honey
  • 2 tbsp (30ml) whole grain mustard
  • 1 tbsp (15ml) lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  2. In the large mixing bowl, toss the chicken pieces with olive oil, salt, and pepper. Ensure even coating.
  3. If using chicken thighs, heat a skillet over medium heat, add chicken pieces, and sear for 2 to 3 minutes on each side. Transfer seared chicken to greased baking dish and set aside. Then, in the same skillet (still on medium heat), sauté minced garlic for 30 seconds until fragrant. Immediately transfer to baking dish with seared chicken.
  4. In the same bowl, whisk together the Dijon mustard, honey, whole grain mustard, lemon juice, thyme, and smoked paprika (if using).
  5. Pour the honey mustard sauce over the chicken, ensuring all pieces are evenly coated. Arrange chicken in a single layer in the baking dish. Bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The sauce should be bubbly and slightly thickened.
  6. Let the chicken rest for 5 minutes before serving.