Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs glazed with a sweet and tangy honey-mustard sauce, served alongside oven-roasted carrots and Brussels sprouts. This american-inspired chicken (gluten free) ready in about 50 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium peeled and chopped carrots and 2 cups halved Brussels sprouts with 1 tbsp olive oil, 1 tsp fresh thyme leaves, and 1 minced garlic clove. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-proof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is deep golden and crisp; flip and cook 3 minutes more.
  4. Step 4: In a small bowl, whisk 3 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth. Brush the glaze evenly over the chicken thighs.
  5. Step 5: Transfer skillet to the oven and roast chicken and vegetables together for 10-12 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
  6. Step 6: Remove from oven, let chicken rest 5 minutes before serving with the roasted vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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