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Chicken with Mustard Cream Sauce
I still remember the first time I made this because the mustard was too sharp. I added a splash of cream to round it out, and suddenly the whole pan smelled like something from a bistro, not my kitchen. That single adjustment turned a simple skillet meal into the dish that always saves me when the pantry is bare.
Ingredients
Method
- Prep the Chicken: Season the chicken thighs generously with salt and pepper on both sides. Pat them very dry to ensure a good sear. Heat the oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
- Sear the Meat: Place the chicken breasts/thighs in the hot pan. Do not move them for 5–6 minutes, allowing a deep golden-brown crust to form. Flip and cook for another 4–5 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate; do not wipe out the skillet.
- Build the Base: Reduce heat to medium. Add the diced onion to the same pan. Cook for 3–4 minutes until softened and translucent, scraping up any browned bits (fond) from the bottom with a wooden spoon. Add the garlic and cook for 30 seconds until fragrant.
- Deglaze: Pour in the chicken broth and mustard. Bring to a gentle simmer, stirring constantly to dissolve the mustard completely into the liquid. Let it reduce slightly for about 2 minutes.
- Create the Sauce: Stir in the heavy cream. Simmer gently for 3–4 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.
- Finish: Return the chicken thighs to the pan, nestling them into the sauce. Spoon some sauce over the top of the meat. Let it heat through for 1–2 minutes. Garnish with fresh parsley before serving.
Nutrition
Notes
You just need chicken thighs, a jar of good mustard, and heavy cream. The sauce thickens naturally without flour, making it gluten-free if you use cornstarch slurry or skip it entirely for a keto-friendly option. Serve it over mashed potatoes to soak up every drop of that tangy, rich gravy.
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