Chicken Thighs with Creamy Mustard Sauce Recipe
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.
Servings: 4 -6 servings
Ingredients
Chicken:
- 1.4 lb chicken thighs skinless boneless or skin on bone-in (about 4-6)
- 1 ½ tablespoon olive oil
- 1 shallot finely chopped (or 1/4 cup onion, finely diced)
- ½ teaspoon cooking/kosher salt
- ¼ 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
- ¼ teaspoon cooking/kosher salt
- ¼ 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!
Notes
- 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.
Nutrition
Calories: 639kcal | Carbohydrates: 5g | Protein: 30g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 227mg | Sodium: 759mg | Potassium: 457mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1096IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
