Step by step

Method

4 steps

1. 1

   Stir 1 teaspoon smoked paprika, ¼ teaspoon garlic powder, and ¼ teaspoon salt in a small bowl. Pat 1½ pounds boneless chicken thighs dry and rub the mix over both sides.

2. 2

   Warm 1 tablespoon oil in a large skillet over medium-high heat. Lay in the chicken and cook 5–6 minutes per side, turning when the underside is well browned. Check that the thickest piece reaches 165°F, then move the chicken to a plate.

3. 3

   Pour ½ cup chicken broth into the hot skillet and scrape up the browned bits. Let it bubble for about 4–5 minutes, until reduced by half and no longer watery.

4. 4

   Whisk in 2 tablespoons whole-grain mustard, 2 tablespoons honey, and 1 tablespoon butter. Return the chicken and any juices, spoon the warm sauce over it, and simmer 1–2 minutes until glossy.