Man do you guys go through those ruts with your kiddos where they just aren’t digging what’s for dinner? It drives me insane…especially since I’ve taken the time and effort to cook them a meal that, in my opinion, there is no reason not to like.
While both of my kids are typically always willing to try something new, that’s never a guarantee that a meal is going to be a success. They both have such different quirks when it comes to eating. Georgia…she’s just a nut. She’s the girl that could eat most steamed vegetables for every meal of every day. Put steamed green beans, broccoli or cauliflower tossed in a bit of butter in front of her and it’s always a sure thing…. and sprinkle on a little cheese and she will eat any human under the table. But what I’ve learned about her is she is a texture girl. She doesn’t love foods with different textures mixed together like in casseroles or soups. And too much sauce on anything totally grosses her out. Explain that one to me, the sauce/condiment-obsessed gal.
And then theres Jude. I mean who really knows with him. Everyday I get something different…and I think thats pretty typical of his age. One day he absolutely loves a dish, the next he can’t get past the first bite and refuses to eat any more. Picking my battles over here.
But this chicken has absolutely never failed me with either child. It’s nothing fancy…actually…it’s just the opposite. But it’s easy…and my kids absolutely love it…and, actually, Nick and I do, too…so you better believe it’s going to stay in the rotation until they change their minds.
The chicken is marinated in a slightly sweet slightly tangy oh so yummy honey mustard sauce. Then it gets a quick sear on the stove and a finish in the oven, a method that you should know by now is EVERYTHING to me and my kitchen. The flavor of the marinade combined with all of that savoriness you get from the pan roast is just so yummy. It makes a great meal served with coconut rice and a steamed veggie and all you need is a quick 15 minutes, max, to cook the chicken. Total winner!
Honey Mustard Chicken Thighs
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Mustard
1 Garlic Clove, finely chopped
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 -11/4 Pounds Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil
Place dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours.
Preheat oven to 450. Place olive oil in an ovenproof skillet (I use cast iron) over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 7 minutes. Serves 4.