Mustard Chicken
Elevate your weeknight dinners with this creamy, flavor-packed Mustard Chicken recipe, perfect for family meals or elegant gatherings. Bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a luscious mustard sauce made with a blend of Dijon and whole grain mustard, heavy cream, and a touch of fresh thyme. The rich, tangy sauce clings beautifully to the crispy chicken skin, creating a balance of textures and bold, savory flavors. Quick to prepare in just under an hour, this one-pan dish is a versatile crowd-pleaser, pairing effortlessly with mashed potatoes, steamed vegetables, or rice for a complete meal. Whether you're looking for comfort food or a gourmet-inspired twist, this Mustard Chicken recipe delivers on every level!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 5-6 minutes until golden and crispy, then flip and cook the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze and release any browned bits. Let it simmer for 2-3 minutes.
Stir in the heavy cream, Dijon mustard, whole grain mustard, and thyme. Mix well until the sauce is smooth and creamy.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the chicken. Cover the skillet with a lid and let simmer on low heat for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C).
Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Serve the mustard chicken hot, with the sauce spooned over the top. Pair with mashed potatoes, steamed vegetables, or rice for a complete meal.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 256 mg | 5% | |
*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.
