Skillet chicken is so fast and easy on a week night. I especially like this one, because the chicken doesn't need to marinate for long...you just coat it with the good stuff and go! I added the Brussels Sprouts (pre-steamed in the microwave for a few minutes) right to the skillet.
Honey-Mustard Skillet Chicken
6 skinless boneless chicken thighs
1 T honey
2 T Dijon mustard
1 T soy sauce
1 t grated orange rind
Vegetable oil
Salt and pepper
1/4 - 1/2 c panko bread crumbs
Put the chicken into a zip-loc bag along with the honey through the orange rind, and mix it around until the thighs are fully coated. Heat a cast-iron skillet on the stove and sear each side of the chicken in a little oil, adding a bit of salt and pepper. Sprinkle both sides with panko crumbs. Place the skillet into an oven heated to 350 and cook for about 25 to 30 minutes.
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