Pan-Seared Honey Mustard Chicken Thighs with Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy-skinned chicken thighs coated in a sweet-tangy honey mustard glaze, infused with rosemary for aromatic depth. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown and skin is crisp.
  3. Step 3: Flip chicken and cook for 3 minutes. Remove chicken from skillet and set aside.
  4. Step 4: In the same skillet, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp dried rosemary. Add 1/4 cup chicken broth and simmer for 2 minutes until slightly thickened.
  5. Step 5: Return chicken to skillet, skin-side up, and spoon sauce over the top. Transfer skillet to 400°F oven and bake for 15-18 minutes until chicken reaches 165°F internal temperature.
  6. Step 6: Let rest for 5 minutes before serving.

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