Looking for a new chicken recipe for weeknight meals? These skinless, boneless chicken thighs cook in a rich milk and mustard sauce.




  • Shake together crumbs and chili powder in a bag. Add the chicken; shake to coat. Remove chicken from the bag.

  • Heat oil in a large skillet over medium-low heat. Add the chicken; cook for 6 minutes or until browned, turning the chicken over halfway through cooking.

  • Meanwhile, whisk together the honey mustard, milk, flour and salt in a small bowl. Push the chicken to the side of the skillet. Stir the milk mixture into skillet along with carrots. Cook over medium heat, stirring constantly, until the mixture boils.

  • Spread the chicken over the other ingredients in the skillet. Cover; lower the heat and cook for 5 to 7 minutes or until chicken and carrots are cooked through. Sprinkle with green onion. Makes 4 servings.

Nutrition Facts

308 calories; 13 g total fat; 96 mg cholesterol; 554 mg sodium. 31 g carbohydrates; 27 g protein;