Creamy Mustard Chicken Thighs

Name: Creamy Mustard Chicken Thighs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 700 g chicken thigh fillets; 1 1/2 tbsp olive oil; 1/2 cup heavy cream; 1 tbsp Dijon mustard; 1 tbsp whole grain mustard; 1/2 tsp cooking / kosher salt; 1/4 tsp black pepper; 2 tsp fresh tarragon; 2 tsp parsley; 1-2 tbsp water

Tender, golden-seared chicken thighs smothered in a rich, velvety sauce made with Dijon and whole grain mustard. This quick 15-minute meal is perfect for busy weeknights and pairs beautifully with mashed potatoes or steamed greens.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chicken thigh fillets
700 g
olive oil
0.5 tbsp
heavy cream
0.5 cup
Dijon mustard
1 tbsp
whole grain mustard
1 tbsp
cooking / kosher salt
0.5 tsp
black pepper
0.3 tsp
fresh tarragon
2 tsp
parsley
2 tsp
water
1 tbsp

Step-by-Step Instructions

Season the chicken: Pat the chicken thigh fillets dry with paper towels. Season both sides generously with salt and black pepper.

Sear the chicken: Heat olive oil in a large skillet (preferably not non-stick) over medium-high heat. Place the chicken in the pan, smooth side down, and cook for 4-5 minutes until deep golden brown. Flip and cook for another 3 minutes until cooked through (internal temperature 72°C/162°F). Transfer to a plate.

Clean the pan: Carefully scrape any loose black bits out of the pan and discard them, leaving the flavorful brown juices behind.

Make the sauce: Reduce the heat to medium. Pour in the heavy cream and add both the Dijon and whole grain mustards. Stir with a wooden spoon until the mustard dissolves, scraping up any brown bits stuck to the bottom of the pan.

Finish the sauce: Once the sauce is hot but not quite simmering, stir in the fresh tarragon and parsley. If the sauce becomes too thick, loosen it with a tablespoon or two of water.