5 from 24 votes
Chicken Thighs with Creamy Mustard Sauce Recipe
This recipe cooks seasoned chicken thighs seared to golden brown, then served with a creamy mustard sauce made from shallots, white wine, heavy cream, Dijon and whole-grain mustards, and Parmesan cheese. The sauce is cooked by deglazing the pan to capture flavorful browned bits and simmering to thicken. The combination creates a richly textured dish where the chicken is tender and the sauce offers a tangy, creamy complement. Tarragon or parsley adds a fresh herbal note.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
-6 servings
Calories:
639 kcal
Course:
Main Course
Cuisine:
French
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 639
% 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.