Sautéed Chicken Thighs with Honey Mustard Glaze and Roasted Broccoli

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Juicy chicken thighs pan-seared and finished with a sweet and tangy honey mustard glaze, served alongside roasted broccoli with garlic and lemon zest. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 2 tsp fresh lemon juice
• 3 cups broccoli florets
• 1/4 tsp crushed red pepper flakes

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 cups broccoli florets with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp crushed red pepper flakes, and the zest of 1 lemon until evenly coated. Spread on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Step 2: Meanwhile, pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes without moving until skin is golden and crisp.
3. Step 3: Flip chicken thighs and cook for another 6 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and set aside.
4. Step 4: Reduce heat to medium and add 1 minced garlic clove to the skillet; sauté for 30 seconds until fragrant. Stir in 2 tbsp honey, 1 tbsp Dijon mustard, and 2 tsp fresh lemon juice. Cook for 2 minutes until glaze thickens slightly.
5. Step 5: Return chicken thighs to the skillet, spooning the honey mustard glaze over them. Cook for 1-2 minutes more to coat and warm through.
6. Step 6: Serve the glazed chicken thighs with the roasted broccoli on the side.