Creamy Mustard Chicken Thighs
This creamy mustard chicken is made with juicy boneless chicken thighs simmered in a rich Dijon mustard cream sauce. It’s a one-pan dinner with deep flavor, a silky sauce, and just enough tang from the mustard.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoon butter divided
- 500 g boneless chicken thighs
- 1 teaspoon salt for the chicken
- ½ teaspoon black pepper
- 1 onion finely chopped
- ½ teaspoon salt for the onion
- 3 cloves garlic minced
- 100 ml white wine
- 250 ml chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain Dijon mustard
- 150 ml heavy cream
- Fresh parsley chopped, for garnish
Instructions
- Heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Season 1 pound (500 g) boneless chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper. Add the chicken to the skillet and cook for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- Add the remaining 1 tablespoon butter to the same skillet. Stir in 1 finely chopped onion with ½ teaspoon salt and cook until softened.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in ⅓ cup (100 ml) white wine and scrape up the browned bits from the bottom of the pan.
- Add 1 cup (250 ml) chicken broth and bring to a gentle simmer.
- Return the chicken thighs to the skillet. Stir in 1 teaspoon Dijon mustard and 1 teaspoon whole-grain Dijon mustard until fully combined.
- Reduce the heat to medium-low and pour in ⅔ cup (150 ml) heavy cream. Simmer for a few minutes until the sauce thickens slightly and coats the chicken.
- Garnish with freshly chopped parsley and serve warm.
Notes
Brown the Chicken Well: I like to give the chicken enough time to turn golden on both sides before removing it from the pan. It makes the sauce taste much richer.
Keep the Sauce Gentle: Once I add the cream, I lower the heat and let the sauce simmer gently so it stays smooth and creamy.
Use Both Mustards: I like using smooth Dijon and whole-grain Dijon together because one gives the sauce creaminess and the other adds texture.
Scrape Up the Pan Bits: After adding the wine, I always scrape the bottom of the pan well because that is where a lot of the flavor is.
Nutrition
Calories: 399kcal | Carbohydrates: 6g | Protein: 26g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 1299mg | Potassium: 429mg | Fiber: 1g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
