Honey-Dijon Skillet Chicken Thighs with Bacon and Wilted Kale

Steps

1. Step 1

   Heat the oven to 400°F. Season the chicken thighs all over with the kosher salt and black pepper and let them sit at room temperature while you cook the bacon.

   5 min · 400°F

   • 4 bone-in, skin-on chicken thighs (about 2 lb)
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Put the bacon in a large oven-safe skillet (cast iron works well) and set it over medium heat. Cook, stirring now and then, until the bacon is browned and crisp, 7 to 9 minutes. Lift the bacon out with a slotted spoon onto a paper-towel-lined plate. Pour off all but about 2 tablespoons of the fat from the skillet.

   9 min

   • 4 slices thick-cut bacon
3. Step 3

   Raise the heat to medium-high. Lay the thighs in the skillet skin side down and cook without moving them until the skin is deep golden and crisp, 7 to 8 minutes. Turn them skin side up.

   8 min

   • 4 bone-in, skin-on chicken thighs (about 2 lb)
4. Step 4

   Transfer the skillet to the oven and roast until the chicken is cooked through and an instant-read thermometer in the thickest part reads 175°F, 15 to 18 minutes. Move the thighs to a plate and keep the skillet handy — the handle will be very hot, so use an oven mitt.

   17 min, hands-off · 400°F

   • 4 bone-in, skin-on chicken thighs (about 2 lb)
5. Step 5

   Set the skillet back over medium heat and pour off all but about 1 tablespoon of fat. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 2 minutes.

   2 min

   • 1 shallot
   • 2 cloves garlic
6. Step 6

   Pour in the cider vinegar and scrape up the browned bits from the bottom of the pan. Add the chicken broth, honey and Dijon, whisk smooth, and simmer until slightly reduced, about 3 minutes.

   3 min

   • 3 tbsp apple cider vinegar
   • 3/4 cup low-sodium chicken broth
   • 2 tbsp honey
   • 2 tbsp Dijon mustard
7. Step 7

   Add the kale by the handful, turning it in the sauce as it collapses, until all of it is wilted and tender, 4 to 5 minutes. Stir in the butter and the cooked bacon, then taste and add salt as needed.

   5 min

   • 4 slices thick-cut bacon
   • 1 bunch kale (about 8 oz)
   • 1 tbsp unsalted butter
   • salt
8. Step 8

   Nestle the thighs back into the skillet skin side up, along with any juices from the plate, and spoon a little sauce around (not over) the skin so it stays crisp. Serve straight from the pan.

   2 min

   • 4 bone-in, skin-on chicken thighs (about 2 lb)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026