One Pan Chicken Thighs in Creamy Mustard Sauce
One-pan recipes are a lifesaver on busy weeknights. My Chicken Thighs in Creamy Mustard Sauce meal combines crispy, golden-brown chicken thighs with a rich and slightly tangy mustard cream sauce—all made in a single skillet. With simple ingredients and minimal cleanup, it’s an effortless and versatile dinner you’re going to make again and again.
Would you like to save this page?
We'll email you a link to this post, so you can come back to it later!
What you’ll love about my recipe:
Love chicken recipes like this? Try my one-pan marry-me chicken orzo (skillet or slow cooker), parmesan-crusted chicken breast, coconut lime chicken, and jägerschnitzel (schnitzel covered in a rich, creamy mushroom gravy).
I love to serve this recipe with spaetzle noodles, homemade egg noodles, gnocchi, rice cooked with bone broth and veggies, mashed potatoes, sourdough bread, and salad.
Kitchen Equipment
Ingredients: Notes, Variations, Substitutions
- Chicken Thighs: Bone-in, skin-on chicken thighs provide the best flavor, hands down. You can substitute with boneless thighs or chicken breasts, but adjust the cooking time as they cook faster.
- Mustards: For a spicier kick, you can use spicy brown mustard or even add a touch of horseradish.
- Heavy Cream: For a lighter option, use half-and-half or whole milk, but note that the sauce may be thinner and might require a roux to thicken it.
- Chicken Stock: Homemade is always best but store-bought low-sodium chicken stock works. Vegetable stock can be used for a milder flavor. You can also use water and a stock cube.
- Thyme: Fresh thyme enhances the dish’s earthy notes, but you can swap it with rosemary or oregano. If using dried herbs, reduce the quantity by half.
- Add Mushrooms: To add mushrooms, slice about 1 cup of button or cremini mushrooms and sauté them with the onions in step 2.
- Additional Herbs: Tarragon or parsley can be added for a fresh, herbaceous finish.
The full ingredient list with quantities is in the recipe card below. Don’t skip the Top Tips section.
Step-by-Step Recipe Instructions & Process Photos
Prepare the Chicken Thighs: Pat the chicken thighs dry for crispier skin. Season both sides generously with salt and freshly ground black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat. Once ripping hot, place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes without moving them. Flip and sear the other side for another 3-4 minutes.
Remove the chicken thighs from the skillet and set them aside.
Sauté the Aromatics: Reduce the heat to medium-low. Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Build the Sauce: Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the Dijon mustard, whole-grain mustard, and heavy cream.
Add the thyme and smoked paprika. Mix well and bring to a gentle simmer.
Return the Chicken to the Skillet: Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Stovetop Method: Reduce the heat to low, partially cover to let steam escape, and simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Oven Method: Alternatively, transfer the skillet to a preheated oven at 375°F (190°C) and bake uncovered for 30-35 minutes, or until the chicken is cooked through. This method helps reduce the sauce slightly more for a thicker consistency.
If You Don’t Have a Meat Thermometer: To check doneness, pierce the thickest part of one chicken thigh with a knife to the bone. The juices should run clear, and the meat should no longer be pink near the bone.
Adjust the Sauce if Needed: If the sauce is too thin or watery, remove the chicken thighs and simmer the sauce over medium heat for a few minutes to reduce and thicken. You can also whisk in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) or a tablespoon of sour cream for a thicker consistency.
Garnish and Serve: Remove the skillet from the heat and sprinkle with fresh parsley. Serve hot, spooning the creamy mustard sauce over the chicken thighs.
Don’t Forget This!
If using skin-on chicken, take your time browning he meat skin-side first. Make sure the pan is ripping hot and then don’t move the meat for 5 minutes or until it easily moves from the pan. If it sticks, leave it longer.
My Favorite
Side Dishes
Tips & Tricks
- Add Mushrooms: To add mushrooms, slice about 1 cup of button or cremini mushrooms and sauté them with the onions in step 2.
- Add Vegetables: Halved baby potatoes, green beans, gnocchi, or asparagus can be added to the skillet during cooking for a complete one-pan meal.
- Add Gnocchi: Uncooked gnocchi can be cooked directly in the sauce, it takes about 7 minutes to cook them thoroughly. You can pan-fry them first for an even better texture.
One Pan Chicken Thighs in Creamy Mustard Sauce
Equipment
- Cast iron skillet Or any heavy-bottomed skillet or pan like stainless steel or carbon steel — no nonstick
- Tongs & Wooden Spoon
- Instant-Read Meat Thermometer Recommended
- Chef’s Knife & Cutting Board
- Measuring cups and spoons
- Lid for the Skillet Or you can finish the dish in the oven uncovered
Ingredients
- 4 chicken thighs bone-in and skin-on is my favorite
- Salt and freshly ground black pepper
- 1 tablespoon olive oil use any fat or oil you prefer
- 1 small onion finely diced, or 2 shallots
- 2 cloves garlic minced
- ½ cup chicken stock
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Prepare the Chicken Thighs: Pat chicken thighs dry for crispier skin. Season both sides generously with salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes without moving them. Flip and sear the other side for 3-4 minutes. Remove chicken thighs from the skillet and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add diced onion to the skillet and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Build the Sauce: Pour in chicken stock, scraping up browned bits with a wooden spoon. Stir in Dijon mustard, whole-grain mustard, and heavy cream. Add thyme and smoked paprika. Mix well and bring to a gentle simmer.
- Return the Chicken to the Skillet: Nestle chicken thighs back into the skillet, skin-side up, partially submerged in the sauce.
- Stovetop Method: Reduce heat to low, partially cover, and simmer for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Oven Method: Alternatively, transfer skillet to a preheated oven at 375°F (190°C) and bake uncovered for 30-35 minutes. This helps thicken the sauce even more.
- Adjust the Sauce if Needed: If sauce is too thin, simmer uncovered for a few minutes. Whisk in a cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water) or 1 tablespoon heavy cream to thicken.
- Garnish and Serve: Remove skillet from heat and sprinkle with chopped fresh parsley. Serve hot with mashed potatoes, rice, or crusty bread.
Notes
- Adding Mushrooms: Slice 1 cup of button or cremini mushrooms and sauté them with the onions in step 2.
- Including Vegetables: Add halved baby potatoes, green beans, or asparagus to the skillet during cooking for a complete one-pan meal.
- Chicken Thighs: Bone-in, skin-on chicken thighs provide the best flavor, hands down. You can substitute with boneless thighs or chicken breasts, but adjust the cooking time as they cook faster.
- Chicken Thighs: Bone-in, skin-on chicken thighs provide the best flavor, hands down. You can substitute with boneless thighs or chicken breasts, but adjust the cooking time as they cook faster.
- Meat Thermometer Alternative: If you don’t have a meat thermometer, pierce the thickest part of the chicken. Juices should run clear, and the meat should no longer be pink near the bone.
- Thickening the Sauce: If the sauce is too thin, simmer it uncovered for a few minutes, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tsp water) or an extra tablespoon of heavy cream.
- Cooking Methods: Finish on the stovetop (covered) or in the oven (uncovered at 375°F for 30-35 minutes). The oven method helps reduce the sauce for a thicker consistency.
- Herb Substitutions: Fresh thyme can be swapped for rosemary, oregano, or tarragon. Dried herbs should be used sparingly. Consider premixed seasoning blemds like Italian or Greek too.
