Boneless Recipe

Prep

Pat the chicken thighs dry with paper towels. Trim any large pieces of fat. Place chicken in a shallow bowl or resealable bag.

In a small bowl whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, cumin, red pepper flakes, kosher salt and black pepper until combined.

Pour the marinade over the chicken, turning to coat completely. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable.

Remove chicken from refrigerator 15 minutes before cooking to take the chill off. Heat a large skillet over medium-high heat until hot.

Add 1 tablespoon of olive oil to the pan. When shimmering, add chicken pieces in a single layer without crowding (cook in two batches if necessary). Sear 4-5 minutes on the first side without moving so a golden crust forms.

Flip the thighs and reduce heat to medium. Cook another 4-6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil to rest.

Lower heat to medium-low and wipe the skillet if it has excessive burned bits, leaving browned fond. Add 2 tablespoons butter to the pan. When melted, add the chopped shallot and sauté 1-2 minutes until softened and translucent.

Pour in chicken broth and scrape the pan with a wooden spoon to loosen browned bits (deglaze). Allow broth to reduce by about half, 2-3 minutes.

Stir in heavy cream and Dijon mustard. Simmer gently 2 minutes until slightly thickened. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; adjust to taste.

Return the chicken to the skillet and spoon sauce over each piece. Cook 1-2 minutes just to rewarm and integrate flavors.

Turn off the heat. Stir in chopped parsley and lemon zest. Spoon extra sauce over the chicken before serving.

Plate the chicken over cooked rice or mashed potatoes and serve with steamed vegetables on the side. Spoon remaining pan sauce over everything.

Garnish with extra parsley or a wedge of lemon if desired.