Chicken Thighs with Creamy Mustard Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 -6 servings
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Calories
639 kcal
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Course
Main Course
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Cuisine
French
Chicken Thighs with Creamy Mustard Sauce Recipe
Description
Chicken Thighs with Creamy Mustard Sauce involves browning seasoned skin-on or skinless chicken thighs in olive oil until cooked through, then making a sauce in the same pan using finely chopped shallots. The pan is deglazed with dry white wine or broth, lifting browned bits for depth of flavor. The sauce combines heavy cream with Dijon and whole-grain mustards, salt, and freshly grated Parmesan cheese, simmered gently until thickened. This method results in a sauce rich in tangy, savory flavors paired with tender chicken.
The cooking technique emphasizes thorough browning for flavor and careful simmering of the sauce to prevent curdling while achieving a smooth texture. The mustard contributes a sharpness paired with the cheese’s nuttiness. Fresh tarragon or parsley offers a subtle herbal finish topping the dish.
This entrée can be served with simple sides that allow the sauce’s creaminess and mustard bite to stand out, such as steamed vegetables or rice. It balances richness with bright pan sauce notes making for a satisfying meal.
Key tips include drying the chicken well before cooking to ensure a crisp sear, heating the pan adequately, not overcrowding it, and gently simmering the sauce on medium-low to avoid curdling. Thoroughly scraping the pan when deglazing incorporates flavor into the sauce base.
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 kosher salt cooking salt
- ¼ teaspoon black pepper
Creamy Mustard Sauce:
- 2 tablespoon white wine chicken broth or water (to deglaze the pan, dry
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- ¼ teaspoon kosher salt cooking salt
- ¼ cup Parmigiano Cheese freshly grated
Garnish:
- 2 teaspoons tarragon or parsley, finely chopped, fresh
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 chicken thighs dry before seasoning to ensure a crisp, golden-brown sear.
- Preheat the skillet sufficiently to prevent sticking and promote even browning.
- Cook chicken in batches if needed to avoid overcrowding and achieve proper caramelization.
- Deglaze the pan thoroughly, scraping up browned bits to enhance sauce flavor.
- Simmer the mustard cream sauce gently on medium-low heat to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 55g | 85% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 227mg | 76% |
| Sodium | 759mg | 32% |
| Potassium | 457mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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