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Chicken Thighs - Honey Dijon Lemon Sauce

"Guest worthy Chicken thighs in a mildly sweet luscious sauce."

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Prep Time: 5m

Cook Time: 25m

   

Servings: 2 -4  

 
 
  • 5.0000

We so thoroughly enjoyed this chicken. The "goo" is sweetie/tangy and I could have just poured into a bowl and ate it like soup! Definitely will be made again. I did forget to remove the skin but drained off the fat before adding the broth mixture..... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 teaspoon oil (canola oil)
  • 6 ounces chicken thighs, skinless (bone in)
  • 1 1/2 cups chicken broth
  • 1/4 cup honey
  • 2 tablespoons mustard (Dijon mustard)
  • 1 lemon (juice of and zest of)
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons chicken broth
  • 2 teaspoons cornstarch
  • 1/2 cup 2% milk
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a medium bowl whisk together first amount of broth, honey, Dejon mustard, lemon juice and zest, pepper; set aside.

Step 2

Heat oil in a medium frypan over medium high heat; add chicken and brown on all sides, about 2 or 3 minutes on each side. Add broth mixture and bring a boil over medium heat, simmer covered for 12 to 15 minutes until chicken is no longer pink; Remove chicken to a covered bowl and keep warm.

Step 3

Whisk together second amount of broth with cornstarch; add to honey mixture in frypan, heat and stir until boiling and thickened; stir in milk; return warm chicken to pan; cook 2 or 3 minutes until chicken is well heated.

  Nutritional Facts
 
 
  • Serving Size: 1 (462.7 g)
  • Calories 324.2
  • Total Fat - 20 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 90.1 mg
  • Sodium - 1087.4 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.1 g
  • Protein - 19 g
  • Calcium - 123.1 mg
  • Iron - 3.5 mg
  • Vitamin C - 56.8 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
2 reviews

We so thoroughly enjoyed this chicken. The "goo" is sweetie/tangy and I could have just poured into a bowl and ate it like soup! Definitely will be made again. I did forget to remove the skin but drained off the fat before adding the broth mixture. Thanks Derf for another yummy recipe!

 

Review by Luvcookn

I made this using fat free carnation instead of milk and it turned out perfectly. The sauce is divine!!! Made for the Billboard Recipe Tag Game.

 

Review by QueenBea