Chicken Gillespie
Elevate your weeknight dinner routine with the indulgent and flavor-packed Chicken Gillespie, a comforting skillet dish featuring golden-seared chicken thighs bathed in a luxurious creamy Dijon mustard sauce. This one-pan wonder combines the richness of heavy cream, the tang of white wine, and the aromatic depth of garlic, onion, and fresh thyme to create a restaurant-worthy meal with minimal cleanup. Ready in just 45 minutes, it’s perfect for busy evenings but elegant enough for entertaining. Serve this hearty dish with fluffy rice, buttery mashed potatoes, or crusty bread to soak up every drop of the velvety sauce, and garnish with freshly chopped parsley for a vibrant finish. Whether you’re cooking for the family or hosting guests, this recipe delivers a perfect balance of comfort and sophistication.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large, diced onion
- 3 minced garlic cloves
- 0.5 cups white wine
- 1 cup chicken broth
- 0.75 cups heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme
- 2 tablespoons, chopped parsley
- 1 tablespoon butter
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits on the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth, heavy cream, Dijon mustard, and thyme. Mix well to combine, then bring the sauce to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 20-25 minutes, or until fully cooked and tender. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, remove the chicken from the skillet, taste the sauce, and adjust seasoning with additional salt or pepper if needed.
Stir in the chopped parsley, then return the chicken to the skillet for serving. Serve warm with the creamy sauce spooned over the top, alongside rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
