Chicken Thighs with Creamy Mustard Sauce Recipe
Oct 21, 2024, Updated Nov 01, 2024
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Indulge in these tasty Chicken Thighs with Creamy Mustard Sauce—a quick and easy recipe featuring tender golden brown chicken thighs simmered in a rich and flavorful mustard sauce with fresh herbs. This one-pan wonder is a flavor-packed, comforting meal that’s perfect for weeknight dinners or special occasions.
Serve with rice, crusty bread, or a simple salad.
Best Chicken in Creamy Mustard Sauce
This easy creamy mustard chicken recipe makes a quick weeknight dinner that is also elegant enough to serve at your next dinner party. Make sure to get some yummy bread to soak up that rich sauce. It’s one of those easy chicken recipes you’ll bookmark and make repeatedly.
The trick to the most delectable cream sauce is to mix the cream with two types of mustard. This tasty sauce is inspired by the tastes of French cuisine, and I know you’ll love it! The best part? It all comes together in just one skillet, making it as easy to clean up as devour.
You’ll also love our baked chicken thighs, creamy baked chicken, and mushroom chicken.
Table of Contents
Simple Ingredients
You only need a handful of everyday ingredients to create a gourmet-level dish.
- Chicken thighs: Choose between skinless boneless or skin-on-bone-in for added flavor and moisture.
- Olive oil: Used to brown the chicken, adding richness and helping to create a flavorful base.
- Shallot: Provides a mild, sweet onion flavor that complements the creamy sauce.
- Kosher salt: Enhances the natural flavors of the ingredients.
- Black pepper: Adds a subtle heat and depth of flavor to the dish.
- Dry white wine (such as sauvignon blanc): Used to deglaze the pan, adding acidity and complexity to the sauce. Water can be used as an alternative.
- Heavy cream: Creates a rich and velvety sauce.
- Dijon mustard: Adds a sharp, tangy flavor and creamy texture to the sauce.
- Whole grain mustard: Provides a slight crunch and bursts of mustard flavor.
- Parmigiano cheese: Freshly grated, it adds a nutty and salty depth to the sauce.
- Fresh tarragon: Offers a delicate, anise-like flavor. Parsley can be used as a fresh, vibrant alternative for garnish.
See the recipe card for quantities.
How to Make Chicken Thighs with Creamy Mustard Sauce
This creamy sauce with juicy chicken thighs is ready under 30 minutes! See the printable recipe card for more instructions. Here are the photos to walk you through each step:
Season the chicken on both sides.
Sear the chicken on both sides in a hot skillet.
Add the shallot to the pan after taking out the chicken.
Mix in the mustards with the shallot.
Pour the cream into the pan.
Add the cheese and stir to combine.
Add the chicken back to the pan and pour over the chicken.
Sprinkle with a bit of fresh tarragon. Enjoy!
FAQs
If you prefer a thicker sauce, let it simmer a bit longer to reduce, or mix in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Substitutions
- Chicken Thighs: You can substitute boneless chicken breasts for a leaner option. I prefer bone-in, skin-on chicken thighs for added flavor and moisture.
- Shallot: Replace with an equal amount of finely chopped yellow or red onion if shallots are unavailable.
- Dry White Wine: Use chicken broth, apple cider vinegar, or water as a non-alcoholic alternative.
- Heavy Cream: For a lighter version, use half-and-half or whole milk. For a dairy-free option, try coconut milk or a dairy-free cream substitute. Add a dollop of creme fraiche for richness.
- Parmigiano Cheese: For a different flavor profile, substitute with Pecorino Romano, Grana Padano, or even a sharp cheddar.
Variations
- Spicy Mustard Sauce: Add a pinch of red pepper flakes or a dash of hot sauce to the mustard sauce for a spicy kick.
- Lemon Mustard Sauce: Stir in a tablespoon of freshly squeezed lemon juice for a bright, tangy twist.
Equipment
- Favorite cast-iron skillet (use a good quality pan)
Storage
Transfer the chicken and sauce to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
My Pro Tip
Recipe Tips
- Pat the Chicken Dry: Before seasoning, pat the chicken thighs dry with paper towels to ensure a crispy, golden-brown sear.
- Preheat the Skillet: Make sure your skillet is hot before adding the chicken to get a nice sear and prevent sticking.
- Do Not Overcrowd the Pan: Cook the chicken in batches if necessary to ensure even browning and proper caramelization.
- Deglaze Thoroughly: Scrape up all the browned bits from the bottom of the pan when deglazing with wine or water; this adds rich flavor to the sauce.
- Simmer Gently: Keep the heat medium-low when simmering the sauce to avoid curdling the cream.
More Chicken Recipes
Looking for other recipes like this? Try these:
Serving Suggestions
This dish pairs well with roasted vegetables, mashed potatoes, rice, or a fresh green salad.
Chicken Thighs with Creamy Mustard Sauce Recipe
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
Indulge in these tasty Chicken Thighs with Creamy Mustard Sauce—a quick and easy recipe featuring tender golden brown chicken thighs simmered in a rich and flavorful mustard sauce with fresh herbs. This one-pan wonder is a flavor-packed, comforting meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Chicken:
- 1.4 lb chicken thighs, skinless boneless or skin on bone-in (about 4-6)
- 1 1/2 tablespoon olive oil
- 1 shallot, finely chopped (or 1/4 cup onion, finely diced)
- 1/2 teaspoon cooking/kosher salt
- 1/4 teaspoon black pepper
Creamy Mustard Sauce:
- 2 tablespoon dry white wine, chicken broth or water (to deglaze the pan)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon cooking/kosher salt
- 1/4 cup freshly grated Parmigiano cheese
Garnish:
- 2 teaspoons fresh tarragon (or parsley), finely chopped
Instructions
- Prepare the Chicken: Dry chicken with clean paper towels. Season the thighs with salt and black pepper on both sides. Heat olive oil in a cast iron skillet over medium-high heat.
- Brown the Chicken: Add the chicken thighs to the hot skillet, skin side down (if using skin-on), and cook until browned, about 5-7 minutes per side, or until the thighs are cooked to an internal temperature of 155 to 160 degrees. Remove the chicken from the skillet and set aside.
- Cook the Shallot: In the same skillet, add the chopped shallot and cook until softened and fragrant, about 2-3 minutes, scraping any brown bits from the bottom of the pan.
- Deglaze the Pan: Pour in the dry white wine (chicken broth or water) to deglaze the pan, scraping up any browned bits from the bottom.
- Prepare the Sauce: Reduce the heat to medium-low and add the heavy cream, Dijon mustard, whole grain mustard, and salt. Stir to combine. Simmer the sauce for about 3-4 minutes, or until slightly thickened. Stir in the freshly grated Parmigiano cheese until melted and smooth.
- Combine Chicken and Sauce: Return the chicken thighs to the skillet, skin side up, and spoon some of the sauce over the top. Simmer the chicken in the sauce for an additional minute or so.
- Garnish and Serve: Sprinkle the chopped fresh tarragon (or parsley) over the chicken. Serve the chicken thighs hot with the creamy mustard sauce spooned over the top.
Buon appetito! This dish pairs beautifully with roasted vegetables, crusty bread, or rice, and a simple green salad. Enjoy!
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: French
Made these this week and my family inhaled them!!! Loving all of your content! My husband and I found your account t after we did an anniversary trip to Italy this summer and we cannot stop trying your recipes! They take us right back and give us the tastes we crave. Helps pass the time until we can go back! ๐ฅฐ
I’m so happy you loved the recipe! Many, many more to come! Enjoy them all ๐
This is delicious! Thank you for sharing this recipe!๐๐๐
You are most welcome! Happy you loved it!
Delicious! I finally found a meal my whole family will eat. This is going in the rotation right away! Love it!
Yay! So happy to hear this.
Yummiest! Tastes so good and a million thanks to you!
You are most welcome! I’m happy you loved it.