Chicken in Creamy Mustard Sauce Recipe
This Chicken in Creamy Mustard Sauce recipe features tender, juicy chicken thigh fillets seared to golden perfection and coated in a luscious, tangy mustard cream sauce infused with fresh herbs. Perfect for a comforting weeknight dinner or an elegant meal, this dish combines rich flavors with simple, easy-to-follow steps.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan Searing and Sauce Making
- Cuisine: French-inspired
- Diet: Halal
Ingredients
Scale
Chicken
- 700g / 1.4 lb chicken thigh fillets, skinless and 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 to loosen sauce
- 2 tsp fresh tarragon, finely chopped
- 2 tsp fresh parsley, finely chopped
Instructions
- Season chicken: Pat the chicken thigh fillets dry and season evenly on both sides with 1/2 tsp salt and 1/4 tsp black pepper to enhance their natural flavor.
- Sear chicken thighs: Heat 1 1/2 tbsp olive oil in a large, non-nonstick pan over medium-high heat. Place the chicken smooth side down in the hot oil and cook undisturbed for about 4 minutes or until the underside is deep golden brown. Flip and cook the other side for 3 minutes until chicken is cooked through, reaching an internal temperature of 72°C (162°F). Remove chicken to a plate and set aside.
- Clean pan: Using a wooden spoon or spatula, scrape away any browned bits left on the pan and discard. These bits add flavor to the sauce but must be loosened first.
- Make sauce: Return the pan to medium heat. Pour in the 1/2 cup heavy cream and add 1 tbsp Dijon mustard and 1 tbsp whole grain mustard. Stir with a wooden spoon, allowing the mustard to dissolve and incorporate fully, while scraping up any remaining browned bits from the pan. Once the sauce is warmed through but not boiling, season with 1/4 tsp salt, 1/4 tsp black pepper, and stir in the chopped tarragon and parsley. If the sauce is too thick, loosen it by adding 1 to 2 tbsp of water to achieve desired consistency.
- Serve: Place the seared chicken thighs on serving plates and generously spoon the creamy mustard sauce over the top. Serve immediately and enjoy this rich, herbaceous dish.
Notes
- Note 1: Chicken breast can be substituted for thighs; if using, sear on high heat for 2 minutes each side until it reaches 67°C (153°F).
- Note 2: Fresh herbs such as tarragon and parsley can be adjusted based on availability or personal taste; dried herbs are not recommended as they won’t provide the same fresh flavor.
- Note 3: Avoid using a non-stick pan for searing as it won’t develop the caramelized browned bits (fond) essential for flavoring the sauce.
- Note 4: It is important to cook chicken thighs to an internal temperature of at least 72°C/162°F to ensure they are safe to eat and tender.
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 175g)
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 110 mg
Keywords: chicken, creamy mustard sauce, chicken thighs, seared chicken, creamy sauce, tarragon, Dijon mustard, whole grain mustard
Find it online: https://zarameals.com/chicken-in-creamy-mustard-sauce-recipe/
