Skillet Garlic Dijon Chicken

A quick, one-pan, and simple recipe that doesn't involve the Instant Pot! I need to remember to keep throwing in some non-Instant Pot recipes for those who don't have one. Plus, as much as I do love the Instant Pot for meal prep, it is refreshing to just throw a bunch of chicken thighs on a sheet pan, cover in some homemade garlic dijon sauce, and be done! That's legit all this recipe is. I do recommend using chicken thighs for this one because it turned out tasting really good, but if you try this with chicken breasts please let me know how it turns out! When at the grocery store picking up Dijon Mustard, just check the ingredient label and make sure you don't see any added sugars or weird ingredients you don't recognize. It's pretty easy to find a dijon mustard that is paleo friendly at any food store. Those two notes are all I really have for this one. This meal turned out delicious and was quick 

Skillet Garlic Dijon Chicken
Ingredients:

• 3 lb boneless, skinless chicken thighs 
• Salt
• 1 large yellow onion, cut into large pieces

For Garlic Dijon Sauce

• 1/3 cup extra virgin olive oil
• 2 Tbsp quality Dijon Mustard
• 4 tsp quality honey
• 6 garlic cloves, minced
• 2 tsp ground coriander
• 1 1/2 tsp sweet paprika
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• pinch salt

Directions:

1. Preheat oven to 425 degrees F.
2. Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
3. Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
4. Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
5. Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
6. Remove from heat and garnish with fresh parsley. 

Original recipe found here