Creamy Mustard Chicken Thighs with Corn and Carrot Medley

1.In a large bowl, whisk together the honey, Dijon mustard, milk, soy sauce, and eggs until well combined. Set aside.

2.Season the chicken thighs with salt and sugar, then add them to the bowl with the mustard mixture. Ensure the chicken is well coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

3.In a large skillet, melt the butter over medium heat. Once melted, add the marinated chicken thighs, cooking for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the sliced carrots and corn. Sauté for about 5 minutes until the vegetables are tender and slightly caramelized.

5.Return the chicken thighs to the skillet with the vegetables. Pour any remaining marinade over the chicken and vegetables, and let it simmer for an additional 5 minutes to thicken the sauce slightly.

6.Serve the creamy mustard chicken thighs over the corn and carrot medley, drizzling extra sauce from the skillet on top.