Honey Mustard Chicken Thighs with Broccoli Rice Pilaf

Pat the chicken thighs dry with paper towels and season both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 5-7 minutes until skin is golden brown and crispy.

While chicken cooks, dice the 1/2 onion and cut broccoli into small florets if not already prepared.

Flip chicken thighs and cook for another 5-7 minutes until nearly cooked through (internal temperature around 160°F).

In a small bowl, mix 2 tablespoons honey, 2 tablespoons Dijon mustard, and 1/2 teaspoon garlic powder.

Pour the honey-mustard mixture over the chicken thighs and cook for 1-2 minutes more, turning to coat both sides, until chicken reaches 165°F and sauce thickens slightly.

Remove chicken to a plate and tent with foil to keep warm.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Add the diced onion and cook for 2-3 minutes until softened.

Add 1 cup white rice and stir for 1 minute to toast lightly.

Pour in 2 cups chicken broth and remaining 1/4 teaspoon salt, bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes.

After 10 minutes of rice cooking, place broccoli florets on top of the rice (do not stir), cover, and continue cooking for the remaining 5 minutes.

Fluff the rice and broccoli with a fork, gently mixing them together.

Serve chicken thighs with the broccoli rice pilaf, spooning any remaining honey mustard sauce over the chicken.