Mustard Braised Chicken
Indulge in the rich and comforting flavors of Mustard Braised Chicken, a one-pot masterpiece that's as elegant as it is hearty. Tender, golden-seared chicken thighs are gently braised in a luxurious, tangy sauce made with whole grain mustard, Dijon mustard, a splash of dry white wine, and a touch of heavy cream. Fresh thyme and garlic infuse the dish with aromatic depth, while a garnish of vibrant parsley adds the perfect finishing touch. This recipe balances crispy chicken skin with melt-in-your-mouth tenderness, creating a seamless blend of textures. Perfect for cozy dinners or entertaining guests, serve this dish with creamy mashed potatoes, fluffy rice, or crusty bread for a meal that’s irresistibly satisfying and full of bold flavors. Easy preparation and just 15 minutes of prep time make this a must-try weeknight delight!
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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
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken stock
- 0.5 cup dry white wine
- 3 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and butter.
Once the butter is melted and sizzling, add the chicken thighs skin-side down. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Pour in the chicken stock and white wine, scraping the bottom of the pan to deglaze. Allow the liquid to simmer for 2-3 minutes.
Whisk in the whole grain mustard and Dijon mustard until well combined.
Add the heavy cream and fresh thyme, stirring until the sauce is smooth and creamy.
Return the chicken thighs to the skillet, skin-side up. Ensure the sauce covers the chicken about halfway, but avoid covering the crispy skin.
Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is fully cooked and tender.
Uncover the skillet and spoon some sauce over the chicken. Continue to simmer uncovered for an additional 5 minutes to thicken the sauce slightly.
Garnish with chopped fresh parsley and serve warm. Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 991649 mg | 43115% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2318 mg | 49% | |
*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.
