why make this recipe
This recipe gives you a sweet and tangy glaze on juicy chicken thighs. It cooks fast in a pressure cooker and needs few ingredients. You can finish the meal with a simple dessert like frosted Christmas brownies.
introduction
Brown Sugar Dijon Chicken Thighs make a sticky, savory sauce that sticks to the chicken. You can make it in one pot and it works for weeknights or guests. Serve it with a light starter such as a creamy chicken tortilla soup to keep the meal easy.
how to make Brown Sugar Dijon Chicken Thighs
Season the chicken and brown it first. Then add the sauce mix and cook under high pressure for a short time. This method keeps the meat tender and the sauce thick. Follow the steps below and pair the main dish with a warm chicken tortilla soup if you like a fuller plate.
Ingredients :
- 4 chicken thighs
- 1/4 cup brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Oil for cooking
Directions :
- In a bowl, mix together the brown sugar, Dijon mustard, soy sauce, garlic, salt, and pepper.
- Season the chicken thighs with salt and pepper.
- Heat oil in the pressure cooker on the sauté setting.
- Brown the chicken thighs on both sides, about 3-4 minutes each.
- Pour the brown sugar Dijon mixture over the chicken.
- Close the lid and cook on high pressure for 8 minutes.
- Allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Serve hot.
how to serve Brown Sugar Dijon Chicken Thighs
Serve the thighs hot with rice, mashed potatoes, or steamed vegetables. Spoon the sauce over the chicken and sides. A salad or crusty bread also works well.
how to store Brown Sugar Dijon Chicken Thighs
Cool the chicken to room temperature for no more than two hours. Put in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Brown Sugar Dijon Chicken Thighs
- Pat the chicken dry before browning to get a better crust.
- Use skin-on thighs for more flavor.
- If the sauce is too thin after pressure cooking, use the sauté setting to reduce it a few minutes.
- For a safe dessert idea, try simple frosted brownies after this meal.
variation (if any)
- Add a splash of apple cider vinegar for extra tang.
- Stir in a pinch of red pepper flakes for heat.
- Swap soy sauce for tamari to make it gluten-free.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Reduce the pressure cook time to 6 minutes for breasts to avoid drying.
Q: Do I need to sear the chicken first?
A: It helps flavor and texture, but you can skip searing if short on time.
Q: Can I make this without a pressure cooker?
A: Yes. Brown the chicken in a pan, add the sauce, cover, and simmer on low for about 25-30 minutes until cooked.
Q: Is the sauce very sweet?
A: It is sweet and tangy. You can cut the brown sugar by half if you prefer less sweetness.
Brown Sugar Dijon Chicken Thighs
Ingredients
Method
- In a bowl, mix together the brown sugar, Dijon mustard, soy sauce, garlic, salt, and pepper.
- Season the chicken thighs with salt and pepper.
- Heat oil in the pressure cooker on the sauté setting.
- Brown the chicken thighs on both sides, about 3-4 minutes each.
- Pour the brown sugar Dijon mixture over the chicken.
- Close the lid and cook on high pressure for 8 minutes.
- Allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Serve hot with rice, mashed potatoes, or steamed vegetables, spooning the sauce over the chicken.
- A salad or crusty bread can be served alongside.