Chicken Thighs with Creole Mustard Orange Sauce
Elevate your weeknight dinner game with these savory and citrusy Chicken Thighs with Creole Mustard Orange Sauce. Golden, crispy skin-on chicken thighs are seared to perfection before simmering in a rich, tangy sauce infused with fresh orange juice, zesty orange peel, and a bold kick of Creole mustard. A touch of honey adds subtle sweetness, while garlic, shallots, and crushed red pepper flakes deliver layers of irresistible flavor. This one-skillet recipe is both simple to make and deeply satisfying, ready in under an hour and perfect for pairing with rice, mashed potatoes, or roasted vegetables. Garnished with fresh parsley, it’s an elegant yet approachable dish that’s sure to impress.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Fresh orange juice
- 1 piece Zest of an orange
- 0.5 cup Chicken broth
- 2 tablespoons Creole mustard
- 1 tablespoon Honey
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 6-8 minutes until the skin is golden brown and crispy. Flip the chicken and cook the other side for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the orange juice, orange zest, chicken broth, Creole mustard, honey, and crushed red pepper flakes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the lid and simmer uncovered for an additional 5 minutes to slightly thicken the sauce.
Garnish with chopped fresh parsley, if desired. Serve hot with rice, mashed potatoes, or roasted vegetables, drizzled with the Creole mustard orange sauce.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 31.7 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2546 mg | 54% | |
*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.
