Golden, pan-seared chicken thighs simmered in a creamy Dijon mustard sauce with white wine, garlic, and fresh herbs. It tastes like something you’d order at a cozy French bistro, but it comes together on a busy weeknight.
This Creamy Mustard Chicken Thighs recipe is one of those dinners that feels a little fancy without the extra work. The chicken stays juicy, the sauce turns silky and savory, and everything cooks in one skillet.
If you love chicken dinners with rich, flavorful sauces, you’re going to want crusty bread, mashed potatoes, or rice ready for serving. That sauce is too good to leave behind.
If cozy, homemade dinners like this are your thing, you can find more easy, comforting meal ideas in my full collection of dinner recipes. Perfect for busy weeknights when you still want something homemade and satisfying.
Creamy Mustard Chicken Thighs
Mustard and white wine are a classic French combination, and they work beautifully here. Dijon adds depth and a gentle tang,
If you’ve never cooked mustard and white wine together, you’ll love using both to make this creamy sauce delicious and savory.
Why This Recipe Works
The chicken gets a quick sear first, which locks in juicy flavor and gives you all those tasty browned bits in the pan. Then everything finishes gently in the sauce, so the meat stays tender while the mustard, wine, and cream melt together into something seriously comforting.
One pan, big flavor. You get juicy chicken thighs and a restaurant-style mustard cream sauce without a complicated process. It’s forgiving, cozy, and perfect for weeknights, but it also feels special enough for company.
This creamy chicken recipe is simple enough for a weeknight yet impressive enough for guests. Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of that delicious sauce.
How To Make Creamy Mustard Chicken Thighs
This recipe is simple: sear the chicken until golden, saute the onion and celery in the same skillet, then build the sauce with white wine, mustard, and a splash of broth. Finish with a little cream, return the chicken, cover, and let it gently simmer until tender.
Mustard Tips
Mustard is what gives this sauce its signature flavor. If you’re new to mustard sauces, start with a little less, let it simmer for a minute so it mellows out, then taste and add more if you want a stronger Dijon kick.
What to Serve With Creamy Mustard Chicken
This sauce is made for spooning over something cozy. Try it with mashed potatoes, rice, buttered noodles, or crusty bread. A simple green salad or roasted veggies on the side balances everything out.
INSTRUCTIONS:
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper. Drying the chicken helps it sear properly and develop good flavor.
Season chicken thighs with salt and pepper.
Dice the onion, finely chop the celery, and mince the garlic so everything is ready to go before you start cooking.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken thighs and cook until golden on both sides. Work in batches if needed so the pan isn’t overcrowded. Transfer the chicken to a plate and set aside.
Add chicken thighs and brown on both sides! You need your heat on medium-high and a good quality pan that the Chicken Thighs will not stick. Cook them in batches of two or three, depending on the size of your pan, to ensure they sear with crisp results. Transfer chicken to a plate.
In the same skillet, add the butter, onion, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for about 1 minute, just until fragrant.
Pour in the white wine and let it simmer until reduced by about half. This step allows the alcohol to cook off and concentrates the flavor of the sauce.
Stir in the water or chicken stock, along with the mustard and Dijon mustard, mixing until the sauce is smooth and well combined.
Add the heavy cream, then return the chicken thighs to the skillet along with any juices. Cover and let everything gently simmer for about 10 minutes, until the chicken is tender and cooked through.
Finish with a sprinkle of fresh parsley and serve while hot.
Creamy Mustard Chicken Thighs is Ready!
Bon appetit!
Creamy Mustard Chicken Thighs
The most delicious juicy pan seared Chicken Thighs in a creamy mustard sauce.
4
servings5
minutes30
minutes300
kcalIngredients
2 lb. 900 g. Chicken thighs
1 tsp. Salt
3/4 tsp. Black pepper
3 tbsp. 60 g. Butter
3.5 oz. 100 g. Celery
1 Onion
3 Garlic cloves
half cup White wine
1 cup Water
2 tsp. Mustard
1 tsp. Dijon Mustard
1 1/2 cup. 300 g. Heavy cream
Directions
- Pat the chicken thighs dry with paper towels, then season them generously with salt and black pepper. Dry chicken helps create a nice golden sear.
- Dice the onion, finely chop the celery, and mince the garlic so everything is ready before you start cooking.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken thighs and sear until golden on both sides. Work in batches if needed so the pan isn’t overcrowded.
- Transfer the seared chicken to a plate and set it aside while you prepare the sauce.
- In the same skillet, add the butter, onion, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for about 1 minute, just until fragrant.
- Pour in the white wine and let it simmer until reduced by about half. This step removes the alcohol and concentrates the flavor of the sauce.
- Stir in the water or chicken stock, along with the mustard and Dijon mustard, until the sauce is smooth and well combined.
- Add the heavy cream, then return the chicken thighs to the skillet along with any juices. Cover and let everything gently simmer for about 10 minutes, until the chicken is tender and cooked through.
- Finish with a sprinkle of fresh parsley and serve while hot.
Recipe Video
Nutrition Facts
- Calories: 300kcal
Helpful Tips & Easy Variations
Use chicken thighs for best results. Thighs stay juicy and tender while simmering in the sauce. Chicken breasts work too, but keep an eye on them so they don’t overcook.
Don’t rush the wine reduction. Letting the wine simmer and reduce really deepens the flavor of the sauce and removes the harsh alcohol taste.
Adjust the mustard to taste. If you prefer a milder sauce, start with a little less Dijon and add more after tasting. The flavor mellows as it simmers.
Want it lighter? You can use half-and-half instead of heavy cream, but the sauce will be a bit thinner and less rich.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes, chicken breasts work well in this recipe. Just keep in mind that they cook faster than thighs, so reduce the simmering time slightly to keep them tender and juicy.
Can I make this recipe without white wine?
Absolutely. You can replace the wine with extra chicken broth or water. The wine adds depth and a bit of acidity, but the dish will still be delicious without it.
More Cozy Comfort Food You’ll Love
If you enjoyed this creamy mustard chicken, you might also love my Pork Blanquette, a classic French-style stew with tender pork in a rich, comforting sauce.
For another easy one-pan chicken dinner, try these Creamy Chicken Thighs with Potatoes. Everything cooks together and turns out incredibly cozy.
And if you’re craving something simple and satisfying, this Creamy Beans Recipe is pure comfort in a bowl.
