One Pan Chicken Thighs in Creamy Mustard Sauce
Juicy chicken thighs are cooked in a rich, creamy mustard sauce —a perfect one-pan meal for busy weeknights.
Servings: 4
Calories: 411kcal
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
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm the chicken and sauce gently on the stovetop over low heat, adding a splash of chicken stock or cream if the sauce thickens too much.
Recipe & Ingredient 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.
Nutrition
Calories: 411kcal | Carbohydrates: 6g | Protein: 21g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 236mg | Potassium: 365mg | Fiber: 1g | Sugar: 3g | Vitamin A: 764IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg
