Skillet Honey Mustard Chicken Thighs with Baby Potatoes and Apple-Cabbage Slaw

Why You’ll Love This Recipe

• Big, balanced flavor: tangy Dijon, sweet honey, and savory chicken drippings create a glossy, restaurant-worthy glaze.
• Smart timing: potatoes roast while you sear and finish the chicken, then the slaw cooks in the same skillet.
• Comforting yet bright: warm cabbage-apple slaw with toasted caraway and parsley adds freshness and crunch.
• Weeknight-easy, dinner-party-worthy: minimal dishes, beautiful presentation.

Grocery List

• Produce: 1½ lb baby potatoes, ½ small green cabbage, 1 large crisp apple, ½ small red onion, 3 garlic cloves, fresh thyme, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on chicken thighs; Dijon mustard; whole-grain mustard; honey; apple cider vinegar; chicken stock; olive oil; caraway seeds; smoked paprika; kosher salt; black pepper

Full Ingredients

Honey-Mustard Chicken

• 4 bone-in, skin-on chicken thighs (2 to 2.25 lb total)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• 1 tbsp olive oil (for searing)
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 2 garlic cloves, finely grated or minced
• ¼ cup low-sodium chicken stock (or water), plus 2 tbsp more as needed

Roasted Baby Potatoes

• 1½ lb baby gold or red potatoes, halved
• 2 tbsp olive oil
• ¾ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Warm Apple-Cabbage Slaw

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• ½ small green cabbage (about 12 oz), cored and thinly sliced
• ½ small red onion, thinly sliced
• 1 large crisp apple (e.g., Honeycrisp), julienned
• 1 tsp caraway seeds
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ cup flat-leaf parsley, chopped

Finishing

• Flaky sea salt, to finish (optional)
• Additional chopped parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Heat the oven and roast the potatoes

Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup. Toss the halved baby potatoes with 2 tablespoons olive oil, thyme, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Arrange cut-side down for maximum browning and roast for 25–30 minutes, flipping after 15 minutes, until golden and tender. Keep warm.

Step 2: Make the honey-mustard sauce and season the chicken

Whisk together the Dijon, whole-grain mustard, honey, 1 tablespoon apple cider vinegar, and the minced garlic. This should yield about ½ cup sauce. Pat the chicken thighs very dry with paper towels, then season all over with 1 teaspoon kosher salt, ½ teaspoon black pepper, and the smoked paprika.

Step 3: Sear the chicken to crisp the skin

Heat a large oven-safe skillet (12-inch cast iron preferred) over medium-high heat. Add 1 tablespoon olive oil. Place the thighs skin-side down and cook, undisturbed, until deeply golden and much of the fat has rendered, 7–9 minutes. Reduce the heat slightly if the skin is darkening too quickly. Flip and cook the second side for 2–3 minutes. Spoon off excess fat, leaving about 1 tablespoon in the skillet.

Step 4: Glaze and finish in the oven

Brush the top and sides of the chicken with half of the honey-mustard sauce. Transfer the skillet to the oven (still at 425°F/220°C) and roast for 8–10 minutes, or until the thickest part of the thighs registers 175°F (79°C). For extra caramelization, broil for 1–2 minutes, watching closely. Transfer chicken to a plate, tent loosely with foil, and rest 5–7 minutes.

Step 5: Make the warm apple-cabbage slaw

Return the skillet to medium heat. If there is more than 1 tablespoon fat, pour off the excess. Add 1 tablespoon olive oil and 1 tablespoon butter. When foaming, add the caraway seeds and toast, stirring, for 30–60 seconds until fragrant. Add the red onion and cabbage with ½ teaspoon salt and ¼ teaspoon pepper; sauté, tossing often, until crisp-tender with light browned edges, 3–4 minutes. Add the julienned apple and cook 1–2 minutes more. Stir in 2 tablespoons apple cider vinegar, 1 teaspoon Dijon, and 1 teaspoon honey; toss to lightly glaze. Remove from heat and fold in the chopped parsley. Taste and adjust seasoning.

Step 6: Warm the reserved sauce

While the slaw cooks (or just after), place the remaining honey-mustard sauce in a small saucepan with 2 tablespoons pan juices from the resting chicken or 2 tablespoons chicken stock. Bring to a brief simmer over medium heat, 30–60 seconds, until glossy and slightly thickened.

Step 7: Plate and serve

Divide the warm slaw among plates. Top with a chicken thigh and spoon over some of the warm honey-mustard sauce. Add a generous serving of roasted baby potatoes. Finish with flaky sea salt and extra parsley if desired. Serve immediately.

Pro Tips

• Dry chicken equals crispy skin: pat thoroughly before seasoning and searing.
• Sear patiently: keep steady medium-high heat and avoid moving the chicken until the skin releases easily and is deeply golden.
• Use a thermometer: thighs are succulent at 175°F (79°C), higher than you’d cook breasts.
• Toast the caraway briefly: 30–60 seconds is plenty; burnt seeds taste bitter.
• Keep the slaw crisp-tender: add apples near the end to preserve fresh crunch.

Variations

• Maple-Mustard Chicken: swap honey for pure maple syrup and add 1 teaspoon chopped fresh rosemary to the potatoes.
• Boneless Option: use boneless, skinless thighs; sear 3–4 minutes per side and roast 6–8 minutes (target 170–175°F/77–79°C).
• Sheet-Pan Shortcut: roast potatoes and seasoned chicken on the same pan at 425°F (220°C) for 30–35 minutes; glaze chicken during the last 10 minutes. Make the slaw on the stovetop as directed.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken and potatoes on a sheet pan at 350°F (175°C) for 10–12 minutes to re-crisp; warm the slaw gently in a skillet over medium heat for 2–3 minutes. Make-ahead: whisk the honey-mustard sauce up to 3 days in advance; slice cabbage and onion 1 day ahead (store chilled); julienne apple just before cooking to prevent browning (or toss with a little vinegar).

Nutrition (per serving)

Approximate: 760 calories; 35 g protein; 60 g carbohydrates; 38 g fat; 7 g fiber; 17 g sugars; 980 mg sodium.