Everyone needs a few tried and true chicken recipes in their repertoire … the kind of recipes that only use a few staple ingredients and can be whipped up in a flash for a weeknight dinner. This is one of those recipes. Just a few tablespoons of mustard, fresh herbs and a bit of wine, and you’re off and running. A couple of pats of butter keep the baked chicken moist, while ensuring a bit of caramelization to form during baking.

These delicious chicken thighs are impressive enough to serve to impromptu guests, but they feel just as at home alongside a pile of fluffy mashed potatoes and green beans.

Mustard Crusted Chicken Thighs
By Lori & Paul
Serves 4-6


2 tablespoons butter, melted
2 teaspoons fresh rosemary, chopped
1 1/2 tablespoons garlic, choppe (about 6 cloves)
3 tablespoons Dijon mustard
2 tablespoons dry white wine
1/2 teaspoon salt
Freshly ground black pepper, to taste
Additional butter for preparing cast iron pan
6 chicken thighs


Melt butter in small saucepan over medium heat. Remove from heat. Add chopped rosemary, garlic, mustard, wine, salt and pepper. Whisk until well combined.

Preheat the oven to 450 degrees. Lightly coat a 12-inch cast iron skillet with butter.

Lay chicken thighs on clean work surface, skin side down. Spread with thin layer of mustard mixture. Place in skillet, mustard side down. Spread remaining mustard mixture on the skin side of chicken.

Place skillet on stovetop over high heat. Allow pan to heat for about five minutes, then place skillet into preheated oven.

Bake for 30 minutes, or until well browned.

Allow chicken to rest for 5-10 minutes before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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