Chicken in Creamy Mustard Sauce
A delightful dish of tender chicken thighs in a rich, creamy mustard sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 700 g chicken thigh fillets (skinless boneless, 4 - 6 pieces) Use high-quality chicken for the best flavor.
- 1.5 tbsp olive oil For searing the chicken.
- 0.5 tsp cooking/kosher salt To season the chicken.
- 0.25 tsp black pepper For seasoning.
- 0.5 cup thickened/heavy cream Adds creaminess to the sauce.
- 1 tbsp Dijon mustard Provides a tangy flavor.
- 1 tbsp whole grain mustard Adds texture and flavor.
- 1-2 tbsp water Adjust sauce consistency as needed.
- 2 tsp fresh tarragon (finely chopped) For added flavor.
- 2 tsp parsley (finely chopped) For garnish and flavor.
Instructions
Preparation
- Begin by seasoning the chicken with salt and pepper.
- Heat olive oil in a large non-stick pan over medium-high heat.
- Place the chicken in the pan smooth side down. Cook for about 4 minutes until golden, then flip and cook for another 3 minutes until fully cooked (internal temperature should reach 72°C/162°F).
- Remove the chicken from the pan and place it on a plate.
- Scrape any leftover bits from the pan and discard them.
Sauce Preparation
- Return the pan to medium heat and add the cream, Dijon mustard, and whole grain mustard.
- Stir with a wooden spoon until well mixed, scraping up any brown bits stuck to the pan.
- When the sauce is heated but not boiling, add salt, pepper, and herbs.
- If the sauce becomes too thick, add a little water to adjust the consistency.
Serving
- Place the chicken on serving plates and spoon the creamy sauce over the top.
- Enjoy your meal!
Notes
This dish pairs well with mashed potatoes, rice, or steamed vegetables. Store leftovers in an airtight container in the refrigerator for 2-3 days.