If you are looking for a dish that feels both comforting and impressively delicious, this Creamy Mustard Chicken Thighs with Fresh Herbs Recipe is a true winner. Tender chicken thighs seared to golden perfection swim in a luscious, velvety mustard cream sauce, brightened by the fresh punch of herbs. It’s straightforward enough for a weeknight dinner yet elegant enough to serve guests without a hitch. The harmony of tangy mustard, rich cream, and vibrant herbs creates a flavor experience that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a pivotal role in building layers of flavor and texture that make this dish irresistible. From the juicy chicken thighs to the fragrant fresh herbs, these essentials combine to create something truly special without fuss.
- 700g / 1.4 lb chicken thigh fillets, skinless and boneless: Perfectly tender and juicy, the star protein that’ll soak up all those gorgeous flavors.
- 1 1/2 tbsp olive oil: Adds a nice sear and a fruity richness when cooking the chicken.
- 1/2 tsp cooking/kosher salt: Essential for seasoning and enhancing natural flavors.
- 1/4 tsp black pepper: Adds subtle heat and depth to the chicken.
- 1/2 cup thickened/heavy cream: Creates that luscious, creamy sauce base that clings beautifully to the chicken.
- 1 tbsp Dijon mustard: Brings a smooth, sharp tang that defines the sauce.
- 1 tbsp whole grain mustard: Adds texture and bursts of mustard flavor with its crunchy seeds.
- 1/4 tsp cooking/kosher salt (for sauce): Balances and lifts the sauce’s flavors.
- 1/4 tsp black pepper (for sauce): A gentle peppery warmth throughout the sauce.
- 1-2 tbsp water, as needed: To loosen the sauce to your preferred consistency without diluting flavor.
- 2 tsp fresh tarragon, finely chopped: Adds a sweet, anise-like brightness that pairs beautifully with mustard.
- 2 tsp parsley, finely chopped: Offers fresh, herbal notes and a pop of green color.
How to Make Creamy Mustard Chicken Thighs with Fresh Herbs Recipe
Step 1: Season the Chicken
Begin by seasoning your chicken thighs generously with salt and black pepper. This simple step is crucial for juicy and flavorful meat, building a savory foundation that makes every bite memorable.
Step 2: Sear the Chicken Thighs
Heat the olive oil in a large, heavy-based pan over medium-high heat. Place the chicken thighs smooth side-down, allowing them to sear undisturbed for about four minutes until they develop a deep golden crust. Flip and cook the other side for three minutes until cooked through and beautifully caramelized. This searing locks in moisture and creates irresistible texture.
Step 3: Prepare the Pan and Make the Sauce
Once the chicken is cooked, remove it from the pan and set aside. Scrape out any burnt bits left behind—they carry tons of flavor but can taste bitter if left. Return the pan to medium heat. Pour in the heavy cream, Dijon mustard, and whole grain mustard, stirring with a wooden spoon to melt the mustards into a smooth, creamy sauce. As the sauce warms gently—do not let it boil—season with salt, pepper, and stir in the chopped tarragon and parsley. If the sauce thickens too much, loosen it with a splash of water until just right.
Step 4: Combine and Finish
Return the seared chicken thighs to the pan, nestling them into the sauce so they soak up that luscious, mustardy goodness. Let everything cook together for a minute or two until heated through and perfectly melded.
How to Serve Creamy Mustard Chicken Thighs with Fresh Herbs Recipe
Garnishes
A sprinkle of the chopped fresh parsley or tarragon right before serving elevates the dish with fresh vibrancy and stunning color contrast. For a bit of crunch, a scattering of toasted breadcrumbs or toasted nuts works wonderfully too.
Side Dishes
This chicken shines alongside simple, comforting sides. Creamy mashed potatoes, buttery egg noodles, or a fragrant pilaf soak up the sauce beautifully. Alternatively, roasted or steamed green vegetables like asparagus or green beans add freshness and balance.
Creative Ways to Present
For a contemporary touch, arrange the chicken thighs artistically on a platter with the sauce spooned generously over the top. Serve family-style to encourage relaxed sharing. For a light lunch, try serving the chicken on a bed of mixed salad greens with a drizzle of sauce as a dressing.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mustard Chicken Thighs with Fresh Herbs Recipe keeps well in an airtight container in the fridge for up to three days. The flavors can even deepen, making the next-day meal extra special.
Freezing
You can freeze the cooked chicken and sauce in separate containers for up to two months. Thaw overnight in the fridge before reheating gently to preserve texture and flavor integrity.
Reheating
Reheat the dish slowly on the stovetop over low heat, adding a splash of water or cream if needed to bring back the sauce’s creamy consistency. Avoid microwaving straight from frozen to maintain texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts can be used but require a shorter cooking time to avoid drying out. Be sure to sear them quickly on high heat and adjust internal temperature targets accordingly.
What kind of mustard is best for this recipe?
Dijon and whole grain mustard together create the perfect balance of smooth tanginess and texture. If you prefer less heat, adjust the mustard quantities to taste or use milder varieties.
Can I make this recipe dairy-free?
Absolutely. Substitute heavy cream with coconut cream or a dairy-free alternative, though this will slightly change the sauce’s flavor and texture. Choose a mustard brand without added dairy.
Is fresh tarragon essential?
Fresh tarragon adds a distinctive anise-like aroma that beautifully complements mustard, but if unavailable, you can substitute with fresh basil or omit it altogether.
How thick should the sauce be?
The sauce should be creamy and coat the back of a spoon smoothly. If it becomes too thick as it cools, loosen it with a splash of water or more cream to get the perfect saucy consistency.
Final Thoughts
If you want a dish that combines ease with elegant, comforting flavors, I urge you to try the Creamy Mustard Chicken Thighs with Fresh Herbs Recipe. It’s the kind of meal that turns a simple dinner into a celebration of flavor and warmth. Whether for a cozy night in or impressing friends, this recipe will quickly become a beloved favorite in your cooking repertoire.
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Creamy Mustard Chicken Thighs with Fresh Herbs Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Description
This Chicken in Creamy Mustard Sauce is a delicious and easy-to-make dish featuring juicy seared chicken thighs cooked in a rich and flavorful sauce made with heavy cream, Dijon and whole grain mustards, and fresh herbs. Perfect for a quick yet elegant dinner, the creamy mustard sauce complements the tender chicken beautifully, creating a comforting and satisfying meal for four.
Ingredients
Chicken
- 700g / 1.4 lb chicken thigh fillets, skinless boneless (4 – 6 pieces)
- 1 1/2 tbsp olive oil
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
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: Season the chicken thigh fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper to prepare for searing.
- Sear chicken thighs: Heat 1 1/2 tablespoons of olive oil in a large pan (not non-stick) over medium-high heat. Place chicken fillets smooth side down and cook undisturbed for 4 minutes or until a deep golden crust forms. Flip and cook the other side for 3 minutes until cooked through, reaching an internal temperature of 72°C (162°F). Transfer chicken to a plate and set aside.
- Optional breast preparation: (If using chicken breast) Sear on high heat for 2 minutes per side, targeting an internal temperature of 67°C (153°F).
- Clean pan: Remove any browned bits by scraping the pan with a wooden spoon, discarding the residue to prepare for the sauce.
- Make sauce: Return the pan to medium heat. Add 1/2 cup heavy cream, 1 tablespoon Dijon mustard, and 1 tablespoon whole grain mustard. Stir continuously with a wooden spoon to dissolve the mustard and lift any brown bits from the pan. Heat the sauce until hot but not simmering.
- Season and finish sauce: Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the fresh herbs—2 teaspoons chopped tarragon and 2 teaspoons chopped parsley. If the sauce becomes too thick, loosen it with 1 to 2 tablespoons of water as needed.
- Combine and serve: Return the seared chicken thighs to the pan and coat with the creamy mustard sauce. Warm through briefly to marry the flavors, then serve immediately garnished with extra herbs if desired.
Notes
- Note 1: For chicken breast, reduce searing time to 2 minutes per side and aim for an internal temperature of 67°C (153°F) for optimal juiciness.
- Note 2: Fresh tarragon adds a distinctive anise-like flavor that complements the mustard sauce; fresh parsley adds brightness.
- Note 3: Use a heavy-based pan that is not non-stick to encourage browning and flavor development.
- Note 4: Use a meat thermometer to ensure chicken thighs reach 72°C (162°F) for safety and tenderness.
