Prep time: 5 minutes
Cook time: 30 minutes
Servings: 5-6
Spicy brown mustard is such a good compliment to chicken. It gives the chicken a bit of a tangy taste. For your more picky eaters try using slightly less spicy brown mustard on their piece of chicken.
6-8 chicken thighs
Sea salt
Black pepper
1 TBSP coconut oil
1 TBSP butter
1/2 onion, diced
6 cloves garlic, minced
1/2 lemon, juiced
1/4 cup spicy brown mustard
- Place chicken in skillet on medium heat. Once chicken is cooked on the outside (the inside may still be pink) take it out of skillet, place it on a plate, and salt and pepper it.
- Drain the chicken broth into a container and save for future use (if desired).
- Place skillet back on stove top on medium heat add coconut oil and butter in the skillet. Once melted saute onions and garlic.
- Place chicken back in skillet, sprinkle lemon juice on top.
- With a brush (a fork or knife work too) spread spicy brown mustard over each piece of chicken. Flip and do the same on the other side.
- Place lid on top cook on medium heat for 5-10 minutes and then flip and cook other side for the same amount of time. Chicken should be slightly browned.