Braised Chicken Thighs

Instructions

Step 1: Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika. /n
Step 2: Heat olive oil and butter in a large skillet over medium-high heat. /n
Step 3: Place the chicken thighs skin-side down and sear for 5–7 minutes until golden brown and crispy. Flip and cook the other side for another 4–5 minutes, then remove and set aside. /n
Step 4: In the same skillet, add sliced onions and cook until softened and lightly caramelized, about 5 minutes. /n
Step 5: Add minced garlic and cook for 1 minute until fragrant. /n
Step 6: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. /n
Step 7: Stir in honey, soy sauce, Dijon mustard, thyme, and lemon juice. Mix well. /n
Step 8: Return the chicken thighs to the skillet, skin-side up, and spoon some sauce over the top. /n
Step 9: Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender. /n
Step 10: Remove the lid and let the sauce reduce for a few minutes until slightly thickened. Baste the chicken with the sauce before serving.

Storage and Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of broth or water to keep the sauce from drying out.
You can also reheat in the microwave in short intervals, covered, stirring the sauce occasionally for even heating.
For longer storage, freeze the chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.