This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken thighs and sauce are all cooked in the same skillet, making clean-up a breeze.
Chicken thighs are easy to use without worrying too much about drying out the meat. They are juicy, flavorful and so versatile they go with absolutely anything! The Dijon adds amazing flavor to this creamy sauce. This is a true weeknight meal, ready in just over a half an hour from start to finish.
The sauce comes together quickly. Sauté diced onions and garlic in butter until softened, and then simmer with a little white wine, thyme, and of course, mustard. Stir in the heavy cream at the end to finish the creamy sauce.
Serve with rice or mashed potatoes. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.
Pour yourself a glass of Scout and Cellar FIDDLENECK CHARDONNAY and you have yourself a restaurant style meal!
- 3 tablespoons olive oil
- 5 chicken thighs; boneless skin-on
- 1 teaspoon Herbes de Provence- or you can use Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon ghee/unsalted butter
- ½ yellow onion, diced
- 4 garlic cloves thinly sliced
- 1 teaspoon Red Pepper Flakes
- ½ cup white wine; I used Chardonnay
- 1 cup chicken broth
- ½ cup milk or heavy cream
- 2 teaspoons honey mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons country mustard or old-style mustard
- 4 sprigs of thyme leaves only
- Kosher salt and freshly ground black pepper to taste
Preheat oven to 375°F
Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook for another 4 minutes.
Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside.
Set the heat to medium-low and add 1 tablespoon of butter to the skillet.
Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should reduce to about halfway.
Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.
Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.