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
Scale
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.
