Chicken Thighs with Creamy Mustard Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
149 kcal
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Course
Main Course
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Cuisine
American
Chicken Thighs with Creamy Mustard Sauce
Description
Chicken Thighs with Creamy Mustard Sauce begins with seasoning chicken thighs using salt, pepper, garlic powder, thyme, and onion powder before searing them in olive oil until cooked through and golden brown. The sauce is prepared in the same skillet by sautéing finely minced onion and garlic, then adding chicken broth, Dijon and stone-ground mustards, herbs, and heavy cream. Simmering thickens the sauce, which is finished with honey for slight sweetness and fresh parsley for brightness.
This dish presents tender chicken combined with a rich and silky mustard sauce that has herbal undertones and balanced acidity. The creamy texture complements the savory meat well.
The sauce can be thickened further if needed by whisking a cornstarch slurry into the simmering sauce. Serving this alongside roasted vegetables or mashed potatoes would work well to balance the creamy sauce.
Ingredients
Chicken
- 6 boneless skinless chicken thighs
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp thyme dried
- 1/4 tsp onion powder
- 2 Tbsp olive oil divided
Creamy Mustard Sauce
- 1 Tbsp butter unsalted
- 1/3 medium yellow onion very finely minced
- 3 cloves garlic minced
- 3/4 cup reduced sodium chicken broth
- 2 Tbsp Dijon mustard
- 1 Tbsp mustard grainy or stone ground
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- 1/4 tsp sage dried
- 1/2 cup heavy whipping cream
- 2 tsp honey optional
- 1 Tbsp parsley fresh, minced
Instructions
Cook Chicken
- Pat chicken dry and trim any excess fat. Combine salt, pepper, garlic powder, dried thyme, and onion powder. Sprinkle mixture evenly over the chicken, on both sides.
- Heat 1 Tbsp of the oil in a large skillet over MED HIGH heat and cook chicken thighs, 3 at a time, for approximately 5-6 minutes per side, or until cooked through.
- Transfer chicken to a plate and repeat with the remaining 3 chicken thighs, adding the other 1 Tbsp of oil. Transfer all chicken to plate.
Make Sauce
- To the same skillet, add butter and heat over MED heat. Add onion and cook 3-4 minutes, until softened, stirring often and scraping the bottom of the skillet with a wooden spoon.
- Add garlic and cook about 1 minute more.
- Add chicken broth, both mustards, thyme, rosemary, and sage and stir to combine. Stir in heavy cream and bring to a simmer.
- Once simmering, reduce heat slightly and continue cooking 3-4 minutes, until sauce has thickened slightly.
- Stir in honey and parsley, then return chicken thighs to the skillet. Spoon a bit of sauce over the chicken and serve garnished with additional minced fresh parsley if desired.
Notes
- If the sauce isn't thick enough, whisk in a slurry made from 1 Tbsp cornstarch and 1 1/2 Tbsp cold water during simmering.
- Use fresh herbs if available for a more vibrant flavor in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 494mg | 21% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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