Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1/4 cup Dijon mustard
  • 2 tbsp whole grain mustard
  • 3 tbsp raw honey
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 1 tsp fresh thyme leaves

Instructions:

  1. Season the chicken. Rub the 1.5 lbs of thighs with the salt, black pepper, and smoked paprika until evenly coated on both sides. Note: The paprika helps the chicken develop that dark, rich color during the sear.
  2. Sear the meat. Heat the olive oil in your 12 inch skillet over medium high heat. Once it’s shimmering, add the chicken. Cook for 5–6 minutes per side until a mahogany colored crust forms.
  3. Rest the chicken. Remove the thighs from the pan and set them on a plate. They won’t be fully cooked yet, and that’s exactly what we want.
  4. Sauté the aromatics. Lower the heat to medium and toss in the minced garlic. Stir constantly for 1 minute until the scent fills the kitchen.
  5. Deglaze the skillet. Pour in the 1/2 cup of chicken broth. Use a wooden spoon to vigorously scrape the bottom of the pan until all the brown bits are dissolved.
  6. Whisk the sauce. Add the Dijon, whole grain mustard, and honey. Whisk for 3–4 minutes until the liquid reduces by about a third.
  7. Temper the dairy. Turn the heat down to low. Whisk in the Greek yogurt and thyme until the sauce looks velvety and uniform.
  8. Final simmer. Place the chicken and any plate juices back into the skillet. Simmer for 2-3 minutes until the internal temperature hits 165°F (74°C).