10/3/2026 – Inspired by The Mediterranean Dish. Suzy said this is “stupid easy” to make and it was. It was also very good. She said: Skillet Garlic Dijon Chicken with onions is juicy, tender, and bursting with flavor from a tangy marinade of Dijon mustard, garlic, and honey. This uses A LOT of garlic.
Ingredients
- 3 pounds boneless, skinless chicken thighs. Dry brined 24 hours.
- Kosher salt
- Ground black pepper
- 2 large yellow onion, roughly chopped
- Berrily’s Sundried tomatoes NOT packed in oil
For Garlic Dijon Sauce
- 6 teaspoons Dijon mustard
- 4 teaspoons honey
- 0.67 cup extra virgin olive oil
- 12 garlic cloves, minced
- 2 teaspoon ground coriander
- 1.5 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- pinch salt
Instructions
- Take chicken out of the fridge. Pat dry and season on both sides with salt and pepper. Set aside for a few minutes while you make the sauce.
- Make the Garlic Dijon sauce. In a large bowl, combine the Dijon mustard, honey, olive oil, garlic, spices, and salt. Mix.
- Coat chicken in the sauce. Add a few pieces of chicken at a time to the bowl with the sauce and use tongs to coat each one in the sauce mixture. Mary changed the process and put the bowl in the refrigerator to marinate for the afternoon.
- Preheat the oven to 425°F.
- Put the chicken to a large lightly-oiled cast iron skillet.
- Add the sundried tomatoes and mix into the remaining Dijon sauce. Scrape that over the top of the chicken.
- Add the onions and push them down into the sauce and between the thighs.
- Bake the chicken. Transfer the skillet to the oven and bake until chicken thighs are fully cooked through (internal temperature should register 165°F), about 25 to 30 minutes.
