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
Scale
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.
