Chicken Thighs with Mustard-Citrus Sauce

14 Reviews
ADD YOUR REVIEW
Photo: Charles Schiller; Styling: Lynn Miller
Prep Time
1 Hour
Cook Time
30 Mins
Yield
Serves 8
September 2009
RECIPE BY MyRecipes

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons minced garlic, divided
  • 3 tablespoons honey, divided
  • 8 skinless, boneless chicken thighs
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 tablespoons chopped shallot
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup orange juice
  • 3/4 cup canned low-sodium chicken broth
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon orange zest

Nutritional Information

  • Calories 162
  • Fat 6g
  • Satfat 1g
  • Protein 14g
  • Carbohydrate 12g
  • Fiber 0.0g
  • Cholesterol 57mg
  • Sodium 459mg

How to Make It

Step 1

Mix lemon juice, Worcestershire sauce, 1 Tbsp. garlic and 2 Tbsp. honey in a plastic bag. Add chicken and marinate in fridge for 1 hour.

Step 2

Heat oil in a large skillet. Remove thighs from marinade, pat dry and sprinkle with salt and pepper. Brown chicken on all sides, about 10 minutes. Remove chicken from pan, add shallots, remaining garlic and crushed red pepper; cook 2 minutes. Return chicken to pan and add orange juice and broth. Simmer, turning once, until chicken is cooked through, about 10 minutes.

Step 3

Remove chicken to plate. Add mustard, orange zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.

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Ratings & Reviews

savoryandsweet's Review

crawtona
June 27, 2014
Great! Recommend draining off some of the fat before finishing the sauce.

Amybeth4's Review

Amybeth4
October 20, 2013
I was nervous about this one because there are a few "not worth it" comments and I'm no cook, so if something's a little difficult, I could easily destroy it. I DID almost destroy my iron/enamel pan because while browning the chicken, the pan just burned, burned, burned. So I finished browning and transferred to a nonstick pan and everything was fine. It's a good amount of work but not difficult at all. I had everything ready to go so when I made it, there was no measuring or anything...just read, pour, stir...read, pour, stir. :) The dish was an absolute hit. Everyone LOVED it. Of course there's NO WAY it's a serving for 8. Definitely four. Everyone immediately went for two. One thigh is nothing! Oh, and definitely top with chopped parsley. I'd love to try it again, with chicken breasts. Enjoy!

crawtona's Review

Roughleyme
September 11, 2013
N/A

Jazzy1's Review

Jazzy1
June 07, 2013
This was more work than I anticipated, however the finished product was great. I loved the sauce.

Morningglory29's Review

Morningglory29
May 26, 2013
N/A

Isabelamu's Review

jilro14534
April 29, 2013
N/A

MerryMom's Review

savoryandsweet
January 24, 2013
We loved this recipe. A touch of sweet and sour with a touch of spice. Fast and easy preparation.

Roughleyme's Review

Isabelamu
January 02, 2013
This recipe is delicious. I added fresh thyme and used fresh squeezed oj but only used half of what the recipe called for. This recipe is a keeper!

soontobe's Review

LindaThiel
October 31, 2012
N/A

LindaThiel's Review

smgsmb
February 04, 2012
I thought it was company worthy. It was a little time consuming. I followed all the steps but after adding the orange juice to the pan in step two I put the skillet in the oven at 350 for 40 minutes and the chicken browned up beautifully on the top. It sometimes tastes stewed when done on the stove top in sauce. I also forgot to add the honey in the last step but it was not missed. I served it with brown rice and sweet peas. The sauce alone was worth the work. I think it would also we good with pork chops.