Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients:
8 boneless, skinless chicken thighs
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp olive oil
1 tbsp balsamic vinegar
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 large fennel bulb, thinly sliced
1 large onion, thinly sliced
2 cups cherry tomatoes, halved
Fresh parsley or fennel fronds, for garnish (optional)
Instructions:
Preheat the oven to 400°F (200°C). In a small bowl, whisk together the honey, Dijon mustard, 1 tablespoon of olive oil, balsamic vinegar, garlic, salt, and black pepper. Set aside.
In a large ovenproof skillet or roasting pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced fennel and onion, season with salt and black pepper, and cook for 5-7 minutes, or until they begin to soften and caramelize.
Push the fennel and onions to the sides of the skillet, creating a space in the center. Add the chicken thighs to the skillet and sear them for 3-4 minutes on each side, until they are lightly browned.
Pour the honey Dijon mixture over the chicken thighs, making sure they are evenly coated. Scatter the halved cherry tomatoes around the chicken thighs.
Transfer the skillet or roasting pan to the preheated oven and bake for 25-30 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet or roasting pan from the oven and let it rest for 5 minutes. If desired, garnish with fresh parsley or fennel fronds before serving.
Serving Suggestions:
Serve the Honey Dijon Boneless Chicken Thighs with Fennel, Onions, and Tomato over rice, quinoa, or mashed potatoes. Add a side salad or steamed green beans for a complete and delicious meal. Enjoy!
Comments