Description
A weeknight dinner you’ll make over and over again.
Ingredients
Scale
For the honey mustard chicken:
- 1 lb boneless, skinless chicken thighs
- Salt and pepper to taste
- 3 tbsp butter
- 3 tbsp yellow mustard
- 2 tbsp whole-grain Dijon mustard
- 3 tbsp Wildflower Honey
- 3 tbsp heavy cream
For the celery root slaw:
- 1 medium-size celery root
- Granny Smith apple
- 1 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- Honeycrisp apple
- 1 tsp honey
- 1 lemon, juiced
- Salt and pepper to taste
- 1 cup fresh parsley leaves
Instructions
For the honey mustard chicken:
- Generously season the chicken thighs with salt and pepper.
- In a hot cast-iron skillet, add 2 tablespoons butter to the seasoned chicken thighs. Cook over high heat letting the outside brown slightly.
- Turn the heat to low and slowly cook on that same side for about 10 minutes. You want a nice brown sear to form on the chicken, so don’t move them around in the pan too much!
- Once the chicken is nice and brown, flip them over to cook on the other side.
- Add yellow mustard, Dijon mustard, honey, and extra tablespoon of butter, gently rotate the chicken, and swirl the pan making a thick pan sauce with the mustards, honey, and chicken juices.
- Once the chicken is fully cooked, add heavy cream and swirl around to mix into the pan sauce. Serve with slaw and enjoy.
For the celery root slaw:
- Using a mandolin, thinly slice the celery root and apples. Chop into thick matchstick pieces. Set aside.
- In a bowl whisk together mayonnaise, apple cider vinegar, honey, lemon juice, and salt and pepper.
- Add apple and celery root to the bowl and gently toss making sure everything is evenly coated in the dressing. Add parsley leaves and gently toss again.