Oh friends. This supper was out of this world. I mean to tell you…I think my family was a little skeptical but they ate it up! Now, Andrew isn’t a dark meat kind of guy, so I actually made our supper with a combination of thighs and breasts. And they were both unbelievably good! We all need easy go-to chicken dinners, right? Well, here’s you a new one that I promise you’ll adore!
This recipe serves four.
1 pound of boneless/skinless chicken thighs (or you can do breasts or a combo)
3/4 cup honey
1/2 tablespoon of Dijon mustard
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 cup of pecan pieces
Chopped rosemary to garnish, optional
Preheat your oven to 400 degrees.
I used a cast iron skillet that can go in the oven. If your skillet cannot go in the oven, transfer the chicken to an 8×8 baking dish lightly sprayed with Pam before baking.
In a large skillet over medium-high heat, brown up both sides of your chicken in a good drizzle of EVOO (about 2-3 tablespoons). Add in big pinches of both salt and pepper.
As your chicken browns, whisk together your Dijon and honey. Set aside.
Once your chicken is browned on both sides (just a couple of minutes), pour your honey mixture down on top. Then sprinkle your pecans over your chicken. Immediately pop your chicken into the oven and bake about 25 minutes or until the juices run clear.
Remove from oven and serve immediately with a little fresh rosemary.
That’s it! Dinner is done! And it’s fantastic!