If you are looking for a dish that embodies comfort, elegance, and a punch of flavor all in one skillet, then this Dijon Chicken Thighs in Creamy Mustard Sauce Recipe is your new best friend. Picture juicy, crispy-skinned chicken thighs simmered in a rich, velvety sauce made with tangy Dijon mustard, a touch of cream, and just the right hint of spices. It’s the kind of recipe that feels fancy enough for guests but is surprisingly easy to whip up any night of the week. Once you try it, this Dijon Chicken Thighs in Creamy Mustard Sauce Recipe will quickly become a staple in your home cooking rotation.
Ingredients You’ll Need
Each ingredient in this Dijon Chicken Thighs in Creamy Mustard Sauce Recipe plays a crucial role in building a symphony of flavors and textures. From the crispy, seasoned chicken skin to the luxurious creamy mustard sauce, simplicity is key here — no need for a long list of obscure items!
- 6 bone-in, skin-on chicken thighs: The star of the dish, perfect for maximizing flavor and crispiness.
- 1 teaspoon salt: Enhances the natural flavors and seasons the chicken perfectly.
- 1/2 teaspoon black pepper: Adds mild heat and depth without overpowering the dish.
- 1 tablespoon olive oil: Provides a fragrant base for searing and browning the chicken.
- 2 tablespoons unsalted butter: Adds richness and a silky texture to the sauce.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth and earthiness.
- 1/2 cup chicken broth: Creates a flavorful liquid base that keeps the sauce light yet savory.
- 1 cup heavy cream: Brings luscious creaminess and balances the tang of the mustard.
- 2 tablespoons Dijon mustard: Delivers that signature sharp, tangy flavor essential to the recipe.
- 1 tablespoon whole grain mustard (optional): Adds texture and a rustic pop of flavor to the sauce.
- 1/2 teaspoon dried thyme: Offers subtle herbal notes that complement the poultry beautifully.
- 1/4 teaspoon crushed red pepper flakes (optional): A gentle kick of heat to enliven the palate.
- 1/4 cup grated Parmesan cheese: Rounds out the sauce with a nutty, savory finish.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant touch to brighten each plate.
How to Make Dijon Chicken Thighs in Creamy Mustard Sauce Recipe
Step 1: Season and Sear the Chicken
Begin by patting the chicken thighs dry; this step is crucial to getting wonderfully crispy skin. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add the chicken skin-side down. Let it sear undisturbed for 5–6 minutes until the skin turns golden brown and irresistibly crispy. Flip the thighs and cook for another 3–4 minutes. This process locks in all those juices, so you’re starting off with mouthwatering, perfectly browned chicken.
Step 2: Cook the Garlic and Build the Sauce
Remove the chicken from the pan and set aside, leaving about a tablespoon of fat behind. Add butter to the skillet and once melted, toss in the minced garlic. Sauté it quickly for about 30 seconds until fragrant—this quick burst of garlic is the aromatic foundation of your creamy sauce.
Step 3: Deglaze and Mix the Sauce
Pour in the chicken broth and use a wooden spoon to scrape up all the flavorful browned bits from the pan’s bottom. These little bits pack in tons of flavor. Stir in the heavy cream, Dijon mustard, whole grain mustard if using, thyme, and crushed red pepper flakes. Sprinkle in the Parmesan cheese and gently mix. Simmer this luscious sauce for 2–3 minutes until it thickens slightly and develops a silky texture that’s just right.
Step 4: Simmer the Chicken in the Sauce
Return the chicken thighs skin-side up to the skillet, spooning some of that creamy sauce on top. Cover the pan and let everything simmer on low heat for 15–20 minutes. This slow cooking ensures the chicken becomes tender while absorbing all those wonderful mustard flavors. Before serving, sprinkle fresh parsley over the top for a gorgeous finishing touch.
How to Serve Dijon Chicken Thighs in Creamy Mustard Sauce Recipe
Garnishes
A simple handful of chopped fresh parsley is all you need to bring a burst of color and freshness that beautifully contrasts the rich sauce. For extra vibrancy, a light drizzle of good olive oil can also add a glossy finish to the dish.
Side Dishes
This dish shines when paired with creamy mashed potatoes or a fluffy bed of rice to soak up every luscious drop of the sauce. Steamed or roasted vegetables like green beans, asparagus, or carrots provide lovely textures and colors while balancing the creaminess perfectly.
Creative Ways to Present
For a touch of elegance, serve the chicken thighs on a platter garnished with whole sprigs of thyme and lemon wedges for a bright zing that complements the creamy mustard sauce. You can also layer it over buttered egg noodles or even polenta to add a comforting but slightly different twist.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover Dijon Chicken Thighs in Creamy Mustard Sauce Recipe in an airtight container in the refrigerator. It will keep fresh for up to 3 days, maintaining both flavor and moisture.
Freezing
If you want to save some for later, freeze the chicken and sauce separately in freezer-safe containers. This prevents the sauce from breaking. Both will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring occasionally to bring the sauce back to its creamy consistency without curdling. Avoid microwave reheating to preserve the sauce texture and chicken juiciness.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs work well and cook a bit faster. Just reduce the simmer time by about 5–7 minutes and watch carefully to avoid overcooking.
Is there a dairy-free version of this recipe?
Yes! Swap the heavy cream and butter for coconut cream and a nondairy butter alternative. The sauce will still be creamy with a slightly different but delicious flavor profile.
Can I add white wine to the sauce?
Definitely. Adding a splash of dry white wine when deglazing with chicken broth elevates the sauce’s tanginess and gives it a lovely depth of flavor.
What sides pair best with this chicken dish?
Mashed potatoes, rice, steamed or roasted vegetables like asparagus or green beans, and even buttered noodles are excellent companions that soak up the creamy mustard sauce wonderfully.
How do I know when the chicken is fully cooked?
Chicken thighs are done when they reach an internal temperature of 165°F (74°C) and the juices run clear when pierced. The low simmer time after searing ensures the meat turns tender and juicy.
Final Thoughts
This Dijon Chicken Thighs in Creamy Mustard Sauce Recipe is exactly the kind of warm, flavorful meal that feels like a comforting hug on your plate. It’s surprisingly simple to make yet has a gourmet touch that will impress anyone lucky enough to dig in. I encourage you to try it soon — the combination of crispy skin, rich creamy sauce, and that unmistakable Dijon tang will have you coming back for seconds every time.
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Dijon Chicken Thighs in Creamy Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
- Diet: Gluten Free
Description
This Dijon Chicken Thighs in Creamy Sauce recipe features juicy bone-in, skin-on chicken thighs seared to golden perfection and simmered in a rich, flavorful creamy mustard sauce. Enhanced with garlic, Dijon and whole grain mustards, thyme, and Parmesan cheese, this skillet-cooked dish is perfect for a comforting yet elegant main course. Ready in 45 minutes, it pairs wonderfully with mashed potatoes, rice, or steamed vegetables to soak up every bit of the luscious sauce.
Ingredients
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Fats and Aromatics
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
Sauces and Flavorings
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin, then season both sides evenly with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the hot pan and sear for 5 to 6 minutes until the skin is golden brown and crispy. Flip the thighs and cook for another 3 to 4 minutes to lightly brown the other side. Remove the chicken from the skillet and set aside.
- Sauté Garlic: If there’s excess fat in the pan, discard most of it, leaving about 1 tablespoon. Add the unsalted butter and once melted, sauté the minced garlic for about 30 seconds until fragrant but not browned.
- Make the Creamy Mustard Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, Dijon mustard, whole grain mustard if using, dried thyme, crushed red pepper flakes if desired, and grated Parmesan cheese. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
- Simmer the Chicken in Sauce: Return the chicken thighs to the skillet, positioning them skin-side up. Spoon some of the sauce over the chicken, then cover the pan. Reduce the heat to low and simmer for 15 to 20 minutes, or until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken and sauce for a fresh, vibrant finish. Serve hot with your choice of mashed potatoes, rice, or steamed vegetables to enjoy the full flavors of the creamy mustard sauce.
Notes
- Serve with mashed potatoes, rice, or steamed vegetables to soak up the creamy mustard sauce.
- You can substitute boneless chicken thighs or breasts, but adjust cooking time accordingly to avoid overcooking.
- For an extra layer of tanginess, add a splash of white wine along with the chicken broth during sauce preparation.
- Ensure the chicken is patted dry before searing to achieve a crispy skin texture.
