It’s the family joke that we have chicken ALL THE TIME. We really don’t, but I think my boys have been scarred by the “healthy” dried-out grilled chicken breasts that I used to serve to them before I knew better. They truly were nasty.
Well, as the saying goes, “When you know better, you do better” and these chicken thighs are definitely better. A whole lot better.
So much better, in fact, that I’m going to have to make a double batch next time.
Maybe even a triple batch if I want leftovers. I can already see bite-sized pieces on a warm spinach salad with a little red onion, tomato, cucumber, hard-boiled egg, etc. You get the point.
Lemon Dijon Chicken Thighs
Ingredients
- 8 boneless, skinless chicken thighs
- Simple Seasoning Blend to taste
- 2 T bacon grease or other healthy oil for cooking
- 1/4 c butter or ghee, if dairy free
- 2 T Dijon Mustard
- 1 T lemon juice
Instructions
- Heat the bacon grease in a large frying pan.
- Season the chicken thighs with the Simple Seasoning.
- Add the chicken to the frying pan and cook on both sides until slightly crisp and cooked through.
- Meanwhile, melt butter in a small sauce pan. Add Dijon mustard and lemon juice and whisk until smooth. Keep warm, re-whisking, if necessary.
- When the chicken is fully cooked, drizzle the butter sauce on top.
You can find the Simple Seasoning Blend recipe here or substitute salt and pepper.
And as usual, the recipe is gluten-free, low carb and keto-friendly. Enjoy!