When I went on my little freezer meal prep frenzy recently I had no idea how happy I’d be that I had them! Since I finally admitted, or rather my body forced me to admit, that I am sick Mr. Comfortable and I have been eating well with very little work. But I also wanted to so more than just make another slow cooker meal so I prepared the Honey Mustard Chicken Thighs a little differently.
The basic recipe for these delicious, slightly tangy chicken thighs is the same whether you make it in the slow cooker or the oven. This version requires a bit more work but I loved the way it all turned out!
I started by browning the chicken thighs in a little olive oil. I love when the skin is all crispy and golden! While they were browning I preheated the oven to 350F.
Forgive me but I didn’t get pictures of the rest of the steps. I’m still feeling pretty awful. But no worries! It’s a breeze to make in the oven.
Once you have browned the thighs put them in an oven-safe dish and pour the honey mustard sauce over them. Pop them, covered with foil, in the oven for about 35-40 minutes (until the internal temperature reaches 165F.
Remove the chicken to a plate and pour a little of the honey mustard sauce into a small bowl. The rest of the sauce goes into a saucepan. Mix the sauce in the bowl with about 1 and half teaspoons of cornstarch, mixing it really well so there are no lumps. Then pour the sauce mixture into the saucepan and heat, stirring constantly, until the sauce thickens.
I served the Honey Mustard Chicken Thighs with some baby Yukon gold potatoes and asparagus. Both the chicken and the potatoes got sauced! Mr. Comfortable loved this dinner and asked if we could have it again soon!
Give this one a try. It’s really, really good!