Classic Weeknight
Elevated & Luxe
Chicken Thighs with Creamy Mustard Sauce
Two irresistible takes on crispy chicken in a silky, tangy mushroom sauce — comfort food at its finest
Golden, crispy-skinned chicken thighs nestled in a velvety mustard-cream sauce with earthy mushrooms. One-pan wonder — ready in under 40 minutes. Serve with mash, rice, or crusty bread to soak up every drop.
Crispy skin, tender meat, and a sauce you’ll want to drink.
Prep Time
10 min
10 min
Cook Time
30 min
30 min
Total Time
40 min
40 min
Servings
4
4
Classic Creamy Mustard Chicken Thighs
Ingredients
- 4–6 bone-in, skin-on chicken thighs (or boneless)
- Salt & black pepper, to taste
- 1 tbsp olive oil or butter
- 225 g (8 oz) mushrooms (cremini, button, or shiitake), sliced
- 1 small onion, finely chopped (optional)
- 2 garlic cloves, minced
- 1 cup (240 ml) heavy cream
- 2 tbsp Dijon mustard (or whole-grain)
- ½ cup (120 ml) chicken broth
- 1 tsp fresh thyme (or ½ tsp dried)
- Fresh parsley, chopped (for garnish)
Method
1. Season chicken thighs generously with salt and pepper on both sides.
2. Heat oil or butter in a large skillet over medium-high. Sear chicken skin-side down 5–7 min until golden and crispy. Flip and cook 3–4 min. Remove to a plate.
3. In the same pan, sauté mushrooms (and onion) for 4–5 min until golden. Add garlic and cook 30 seconds.
4. Deglaze with chicken broth, scraping up browned bits. Stir in cream, mustard, and thyme. Simmer 2–3 min to thicken slightly.
5. Nestle chicken back in, skin-side up. Cover and simmer on medium-low 15–20 min until chicken reaches 165°F (74°C).
6. Taste sauce; adjust seasoning. Garnish with parsley. Serve hot with your favorite side.
Pro Tip: Don’t move the chicken while searing — let the skin crisp undisturbed. A splash of white wine with the broth adds depth.
Elevated Creamy Mustard Chicken with Wild Mushrooms
Ingredients
- 6 bone-in, skin-on chicken thighs, excess fat trimmed
- Sea salt & cracked black pepper
- 1 tbsp butter + 1 tbsp olive oil
- 300 g mixed wild mushrooms (shiitake, oyster, chanterelle), torn or sliced
- 1 shallot, finely diced
- 3 garlic cloves, thinly sliced
- ¼ cup (60 ml) dry white wine (e.g., Sauvignon Blanc)
- ¾ cup (180 ml) chicken stock (low-sodium)
- 1 cup (240 ml) double cream
- 2 tbsp whole-grain mustard
- 1 tbsp Dijon mustard
- 1 tsp fresh tarragon, chopped (or thyme + pinch of rosemary)
- 1 tsp lemon zest
- Fresh chives or parsley, finely chopped (garnish)
Method
1. Pat chicken dry; season generously with salt and pepper. Heat butter + oil in a heavy skillet over medium-high. Sear chicken skin-side down 6–8 min until deep golden. Flip; cook 3 min. Remove.
2. Reduce heat to medium. Add mushrooms in a single layer. Cook undisturbed 3 min, then toss until golden and crisp. Add shallot and garlic; sauté 2 min.
3. Pour in white wine; reduce by half. Add chicken stock and scrape fond. Stir in both mustards, cream, tarragon, and lemon zest. Simmer 3 min.
4. Return chicken skin-side up. Spoon sauce over. Cover partially; simmer 15–18 min until chicken is 165°F (74°C) and sauce is velvety.
5. Rest 5 min. Swirl in a knob of cold butter (optional) for gloss. Garnish with chives. Serve with truffle mash or buttered tagliatelle.
Pro Tip: Use a mix of wild mushrooms for depth. A microplane of Parmesan stirred in at the end takes it to restaurant level.
