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.
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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.
