Pan Roasted Chicken with Mustard and Sherry
Elevate your dinner game with this irresistible Pan Roasted Chicken with Mustard and Sherry, a dish that effortlessly combines crispy, golden chicken thighs with a rich and velvety sauce. Seasoned to perfection and oven-roasted for tender juiciness, the chicken is paired with a decadent blend of dry sherry, Dijon mustard, and heavy cream. Enhanced by the delicate flavors of sautéed shallots, garlic, and fresh thyme, the sauce is a perfect balance of tangy and savory notes. Ready in just 45 minutes, this one-skillet recipe is as elegant as it is convenient, making it ideal for both weeknight meals and dinner parties. Serve alongside mashed potatoes, roasted vegetables, or crusty bread to soak up every last drop of the luscious sauce.
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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
- 1 piece Shallot, finely chopped
- 2 pieces Garlic cloves, minced
- 0.5 cup Dry sherry
- 0.75 cup Chicken stock
- 2 tablespoons Dijon mustard
- 0.25 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them evenly with salt and black pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the hot skillet. Cook for 5-7 minutes without moving them, until the skin is golden and crispy. Flip the thighs and cook for an additional 2 minutes.
Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate. Tent with foil to keep warm.
Return the skillet to the stovetop over medium heat. Add the chopped shallot and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Pour in the dry sherry, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, Dijon mustard, fresh thyme leaves, and heavy cream. Whisk the mixture until smooth and let it simmer for 5 minutes to thicken the sauce.
Return the chicken thighs to the skillet, spooning some of the sauce over the top. Let them simmer in the sauce for 2-3 minutes to reheat and absorb the flavors.
Garnish with fresh parsley if desired, and serve hot with your choice of side dishes such as roasted vegetables, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1573 mg | 33% | |
*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.
