Maple Mustard Skillet Chicken
- 6 skin on, bone in chicken thighs
- 1 tbls oil
- 1-2 tsp Himalayan Pink Salt (or sea salt)
- 1 tsp black pepper
- 1/4 cup dijon mustard
- 1/4 cup maple syrup
- 1/4 cup broth (skip this if you don’t have broth)
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh thyme sprigs
Preheat the oven to 425 degrees. Season the chicken really well with salt and pepper. Whisk together the dijon mustard, maple syrup, vinegar, garlic salt and pepper; set aside.
Heat a cast iron skillet over medium high heat. Add the oil and the chicken thighs skin side down into the skillet. Cook for 15 minutes. Turn the heat down slightly if you feel the if the skin is getting too dark
Flip the chicken over, place the skillet in the oven for 10 minutes. Pour in the maple mustard glaze in the pan and thyme sprigs to the pan. Let the chicken finish cooking- roughly 5 minutes. The internal temperature should be 165 degrees and the juices should run clear.
Remove skillet from oven, move chicken to a plate and rest for 5 minutes before cutting into or serving them. Simmer the sauce on medium heat during that time to reduce and thicken; the flavor of the sauce will deepen too. Pour over the chicken and enjoy.
See the video recipe on our Happy Eats Healthy Facebook Group page.