Rosemary and Honey Mustard Chicken Thighs

5 from 3 votes

Rosemary and Honey Mustard Chicken Thighs

This chicken dish is sweet, tangy, and has a roundness from mustard flavor and light herbal lift from rosemary. I like to serve it with roasted broccoli or a side salad. You can marinate this days ahead (or freeze marinated chicken) and then grill, bake, or pan-fry, as desired.

Course Main Course

Cuisine American

Keyword american, Chicken, dairy-free, dinner, easy, egg-free, honeycomb, lunch, main, mustard, nightshade-free, nut-free, PSMF, rosemary

Prep Time 10

Cook Time 15

Total Time 55

Servings

Calories 287kcal

Author Jenny Ross

Ingredients

1 1/2 pounds chicken thighs boneless and skinless
1/4 cup keto honey or allulose plus 1/4 teaspoon honey flavor
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 garlic clove minced
1 sprig rosemary fresh, tender leaves removed and chopped, or 1/2 tablespoon Italian seasoning blend
1/4 teaspoon salt
1/8 teaspoon black pepper fresh ground, optional
1/8 teaspoon cayenne optional, omit for nightshade-free

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Instructions

Combine all ingredients and toss to coat the chicken evenly. Let stand for 30 minutes at room temperature or marinate up to 2 days ahead of time.
After the chicken has marinated, heat a large nonstick pan over medium high heat. When hot, add the chicken and cook on medium-high heat until little to no liquid remains, about 15 minutes total, flipping half way through. Cook without stirring for the last few minutes to get a slight char on the pieces once the liquid is evaporated.

Notes

You can also bake these in a preheated 350ºF oven for about 40 minutes, or until the internal temperature reaches 175ºF. If baking, be sure to lightly oil the baking dish to prevent sticking. A quick broil at the end will brown the tops nicely.

Nutrition