Instructions

Season the Chicken

Sprinkle salt and black pepper on both sides of the chicken thighs.

Sear the Chicken

Preheat oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet over medium-high heat.

Place chicken skin-side down and sear until golden brown.

Flip and sear the other side.

Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add minced garlic and sauté about 30 seconds until fragrant.

Stir in honey, soy sauce, Dijon mustard, and thyme.

Mix well to combine.

Return Chicken to the Pot

Nestle the seared chicken back into the skillet, coating with the sauce.

Add Chicken Broth

Pour in chicken broth and bring to a simmer.

Bake in the Oven

Transfer the skillet to the preheated oven.

Bake for 25–30 minutes or until the chicken is cooked through.

Optional Thickening

For a thicker sauce, mix cornstarch with 1 tablespoon of water to make a slurry.

Stir it into the skillet and simmer until the sauce thickens.

Garnish and Serve

Garnish with fresh parsley if desired.

Serve over rice, mashed potatoes, or your favorite side dishes.

Tips for Success

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

For extra flavor, finish with a squeeze of lemon juice or a sprinkle of chili flakes.

This dish reheats beautifully and makes great leftovers.