Description
This creamy mustard chicken recipe features tender, juicy chicken thigh fillets seared to golden perfection and served in a rich sauce made from heavy cream, Dijon and whole grain mustards, and fresh herbs. Ready in just 15 minutes, it’s an easy and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 700g / 1.4 lb chicken thigh fillets, skinless boneless (4 – 6 pieces)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp olive oil
Sauce
- 1/2 cup thickened/heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1-2 tbsp water (as needed)
- 2 tsp fresh tarragon, finely chopped
- 2 tsp parsley, finely chopped
Instructions
- Season chicken: Sprinkle the chicken thigh fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper to ensure flavorful meat.
- Sear chicken thighs: Heat 1 1/2 tablespoons olive oil in a large pan (not non-stick) over medium-high heat. Place the chicken fillets smooth side-down and cook for 4 minutes or until they develop a deep golden crust. Flip and cook the other side for an additional 3 minutes, or until the internal temperature reaches 72°C (162°F). Remove the chicken and set aside on a plate.
- Optional breast preparation: If using chicken breasts instead, sear on high heat for 2 minutes on each side, cooking until internal temperature reaches 67°C (153°F).
- Clean the pan: Scrape out and discard any loose browned bits left in the pan to prevent bitterness in the sauce.
- Make the sauce: Reduce heat to medium and add the heavy cream, Dijon mustard, and whole grain mustard to the pan. Stir continuously with a wooden spoon, scraping up browned bits to incorporate flavor. Once the sauce is warm but not boiling, season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and stir in the finely chopped tarragon and parsley. If sauce thickens too much, loosen with 1 to 2 tablespoons of water.
- Serve: Arrange the cooked chicken on serving plates and generously spoon the creamy mustard sauce over the top. Serve immediately and enjoy!
Notes
- Note 1: Chicken thighs are preferred for juiciness, but breasts can be substituted with adjusted searing times and target temperatures.
- Note 2: Fresh tarragon adds a distinctive anise flavor that complements the mustard sauce, but you can omit or substitute with thyme if unavailable.
- Note 3: Use a heavy-bottomed pan, preferably stainless steel or cast iron, rather than a non-stick pan to achieve a proper sear and flavorful fond for the sauce.
- Note 4: Cooking chicken to recommended internal temperatures ensures safety while maintaining tenderness.
