Smothered Mustard Chicken
Succulent, juicy chicken thighs bathed in a silky, tangy mustard cream sauce make Smothered Mustard Chicken a comforting yet elegant dish that's perfect for any occasion. This one-pan recipe starts with crispy, golden skin-on chicken seared to perfection, then layered with caramelized onions, garlic, and a luscious blend of Dijon and whole-grain mustards. Fresh thyme and a splash of heavy cream elevate the flavors, creating a rich, velvety sauce that pairs beautifully with rice, mashed potatoes, or roasted vegetables. Ready in under an hour, this recipe combines simplicity with gourmet appeal, making it a standout for weeknight dinners or entertaining alike. Perfectly seasoned and garnished with fresh parsley, this hearty dish is sure to impress while bringing warmth and comfort to your table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5-6 minutes, until the skin is golden and crispy. Flip the thighs and cook for an additional 4-5 minutes. Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onions and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the onions are softened and caramelized.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Whisk in the heavy cream, Dijon mustard, whole-grain mustard, and fresh thyme leaves. Stir until the sauce is smooth and well combined.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low and cover the pan. Simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Taste the sauce and adjust with additional salt and pepper, if needed.
Garnish with chopped parsley and serve hot over rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 472 mg | 10% | |
*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.
