Everyone likes this simple yet flavour-bomb of a recipe! Juicy chicken thighs, crispy skin paired with delicious creamy mustard sauce! Takes half an hour to make, yet is worthy of any company!
I love making this for a dinner date because of how little effort and time it takes.
It goes really well with mashed potatoes or even just crusty bread to soak up the sauce!
Hope you give this recipe a try!
Chicken in Creamy Mustard Sauce
Course: dinner, chickenDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
25
minutesCalorieskcal
Ingredients
1 1/2 TBSP olive oil
2 1/2 lbs bone-in skin-on chicken thighs, about 8
1/2 tsp salt
1/4 tsp pepper
- Creamy Mustard Sauce:
2/3 cup heavy cream
3 TBSP whole grain Dijon mustard (or combination of Dijon and whole grain)
1 TBSP soy sauce
salt and pepper to taste
- Herbs:
1 TBSP fresh parsley, tarragon or chives, optional
Directions
- Preheat oven to 425F.
- Heat olive oil in a large pan (don’t use non-stick) over medium-high heat. While the oil is heating, dry the exterior of the chicken with a paper towel to make it sear better. Season with salt and pepper. Sear the thighs skin side down for 4-6 minutes without moving, yet closely watching to avoid burning. Look for deep golden brown colour. Turn the thighs over and move the entire skillet to the oven. Bake for about 15 minutes until cooked through (juices run clear and the internal temperature is above 175-185 degrees, which is ideal temperature for thighs which require higher internal temperature than chicken breasts not to be chewy.)
- Once cooked, remove the chicken from the pan. Drain most of the oil from the pan and clean the pan slightly with a paper towel. Add cream and mustard and mix with a wooden spoon until warmed up and the mustard is dissolved. Add soy sauce and season with more salt and pepper to taste. Add optional herbs, if using. If the sauce gets too thick, add some water or chicken stock to loosen it. Return the chicken back to the pan and serve together with the mustard sauce. Enjoy!
