Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • ⅓ cup honey
  • ¼ cup Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 sprig fresh rosemary, finely chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Rub both sides evenly with salt, pepper, and garlic powder. Note: Dry meat sears; wet meat steams.
  2. Heat olive oil in a 12 inch skillet over medium high heat until shimmering.
  3. Sear chicken without moving for 5–7 minutes per side until a deep golden brown crust forms.
  4. Remove chicken to a plate. Note: This prevents the meat from overcooking while we make the sauce.
  5. Reduce heat to medium. Add butter and minced garlic to the skillet, sautéing for 30 seconds until the garlic smells fragrant.
  6. Whisk in the honey, Dijon mustard, apple cider vinegar, and rosemary.
  7. Stir constantly, scraping the bottom of the pan to dissolve the fond. Note: This is where the deep flavor comes from.
  8. Return the chicken to the skillet.
  9. Spoon the bubbling sauce over the meat continuously for 2–3 minutes until the sauce thickens into a velvety glaze and the chicken has reached 165°F (74°C), per official USDA guidelines.