Chicken in Mustard Sauce

Crispy Skillet Chicken Thighs with Creamy Mustard Sauce

Juicy Bone-In Chicken with Golden Skin and Tangy Cream Sauce

Crispy-skinned chicken thighs seared in a cast-iron skillet, nestled with caramelized onions and finished in a luxurious crème fraîche-mustard sauce. Inspired by classic French techniques, this one-pan wonder is simple yet elegant—perfect for weeknights or impressing guests. Roasts in about 40 minutes; serves 4. Pro tip: Don’t skip the rest for juicy results!

Crispy Skillet Chicken Thighs with Creamy Mustard Sauce

Golden-crisp chicken thighs in a creamy, tangy sauce—comfort food elevated!

Prep Time
Cook Time
Total Time
Servings
4

Ingredients

  • 8 medium – Bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper – To taste
  • Good olive oil – For cooking
  • 2 cups – Halved and thinly sliced yellow onion (2 onions)
  • 2 tablespoons – Dry white wine
  • 8 ounces – Crème fraîche
  • 1 tablespoon – Good Dijon mustard
  • 1 teaspoon – Whole-grain mustard
  • 1 tablespoon – Chopped fresh parsley

Instructions

  1. Prep the chicken: Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle with 1½ teaspoons salt and ¾ teaspoon pepper. Turn over and sprinkle with 1 more teaspoon salt.
  2. Sear the skin: Heat 1 tablespoon olive oil in a large (11- to 12-inch) cast-iron skillet over medium heat. When hot, place chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until skin is golden brown. (Lower heat if it darkens too much.)
  3. Add onions and flip: Turn chicken with tongs, add onions to the pan (including under the chicken), and cook over medium heat for 15 minutes, stirring onions occasionally, until thighs reach 155-160°F and onions are browned.
  4. Rest the chicken: Transfer chicken (not onions) to a plate and rest uncovered. If onions aren’t browned, cook another minute.
  5. Make the sauce: Add wine, crème fraîche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet. Stir over medium heat for 1 minute.
  6. Combine and serve: Return chicken, skin side up, and juices to the skillet. Sprinkle with parsley and serve hot.

Why It’s Good for You: Key Nutrition Benefits

Per serving (2 thighs): A protein-packed meal with balanced fats from skin and crème fraîche. Backed by USDA data—rich in B vitamins and selenium for immune support.

  • Calories: 550 kcal – Satisfying without overload.
  • Protein: 35 g (70% DV) – Builds and repairs muscle.
  • Healthy Fats: 40 g – From olive oil and skin for heart health.
  • Vitamin B12: 1.2 mcg (50% DV) – Boosts energy and nerve function.
  • Selenium: 25 mcg (45% DV) – Antioxidant for thyroid and immunity.
  • Iron: 2 mg (11% DV) – Supports oxygen transport.

*Based on a 2,000-calorie diet.

Quick Health Wins

  1. Protein Powerhouse: High-quality lean protein keeps you full and fueled.
  2. Bone Booster: Bone-in cooking retains minerals like phosphorus for strong bones.
  3. Antioxidant Allies: Onions provide quercetin to fight inflammation.
  4. Flavor Without Guilt: Mustard adds tang with zero calories—great for low-carb diets.

Pro Tips

  • Crispier Skin: Pat dry thoroughly and use a cast-iron for even heat—avoid flipping too soon.
  • Make It Yours: Swap crème fraîche for Greek yogurt for a lighter version; add herbs like tarragon for extra flair.
  • Storage: Fridge for 3 days; reheat gently in a skillet to preserve crispiness. Pairs perfectly with roasted veggies or mashed potatoes.

One-pan magic that’s restaurant-worthy at home. What’s your favorite way to sauce up chicken?