Pan‑Seared Dijon Balsamic Oregano Chicken Thighs

Ingredients

Ingredients

• 1.5 lb boneless chicken thighs, skin‑on
• 2 tbsp olive oil
• 2 tbsp dijon mustard
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp garlic, minced
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper

Instructions

1. Pat the chicken thighs dry with paper towels.
2. Combine Dijon mustard, balsamic vinegar, oregano, minced garlic, salt, pepper, and olive oil in a bowl to form a smooth marinade.
3. Toss the thighs in the marinade, coating each piece, and let stand at room temperature for 10 minutes while you heat the pan.
4. Heat a cast‑iron skillet over medium‑high heat until the oil shimmers.
5. Add the thighs skin‑side down and sear without moving for 4‑5 minutes, until the skin is golden and releases easily.
6. Flip the thighs, reduce heat to medium, and continue cooking 6‑8 minutes, basting with pan juices, until the internal temperature reaches 165°F.
7. Transfer the thighs to a plate, tent with foil, and let rest for 5 minutes.
8. Spoon any remaining glaze from the pan over the chicken before serving.

Notes

For deeper flavor, marinate the thighs in the refrigerator for up to 4 hours; bring to room temperature before cooking.