Creamy Chicken Thighs, deliciously creamy, easy to make and all made in one pan!
Simple and easy, these Creamy Chicken Thighs are made in one pan, and ready in about 30-40 minutes! Packed with bold and rich flavors, this is a great weeknight dinner idea. The mustard sauce is perfect over veggies, potatoes and more!
The most delicious juicy pan seared Chicken Thighs in a creamy mustard sauce. Quick french stew.
Juicy pan seared Chicken Thighs in a rich sauce made of Mustard, fresh herbs and a touch of cream. It’s a quick weeknight dinner, but fancy enough for special occasions!
Creamy Chicken Thighs
I’m back with another great one pan meal! This is one of my Main Dish recipes I know you’ll will fall in love with.
Creamy Mustard Chicken Thighs is a flavorful one-pot wonder that’s good for any night of the week. Seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
WHAT IS DIJON MUSTARD MADE OF?
What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also ometimes find it in a paste form for mixing into sauces (or for using in Best Creamy Chicken Thighs recipe).
This Creamy Mustard Chicken Thighs recipe is crazy good.
Creamy Chicken Thighs
Chicken thighs are easy to make without worrying too much about drying out the meat. They are juicy, flavourful and so versatile they go with absolutely anything!
How to Make Best Creamy Chicken Thighs with Dijon Cream Sauce:
You don’t need to be an experienced cook to try Creamy Mustard Chicken Thighs in your kitchen at home. The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done.
Mustard
Mustard adds amazing flavour to a creamy sauce. If you’re hesitant, start with 1 tablespoon. Give it time to dissolve through the sauce, add the rest of your ingredients, then taste test. You may like it at this point and wish too leave it, or you can add the extra tablespoon for a deeper flavour.
Now imagine perfectly chicken thighs swimming in a creamy mustard sauce.
I can’t even describe the delight of this recipe.
What do you serve with Creamy Chicken Thighs?
You can also serve it with plain rice or noodles, or bread.
INSTRUCTION:
Chop 1/2 lb. (200 grams) of bacon, then heat a large non-stick skillet over medium/high heat; once the skillet is hot, add chopped bacon and saute for 4 min, then remove and set aside.
Sear thighs until golden with crispy edges. You need your heat on medium-high and a good quality pan that the chicken 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.
Wash and Pat dry Chicken Thighs with paper. Add to the skillet butter and brown chicken thighs on both sides, about 7 minutes per side. Transfer chicken to a plate. Sear thighs until golden with crispy edges. You need your heat on medium-high and a good quality pan that the chicken 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.
Chop 2 onions and mince 4 garlic cloves, fry onion for 5 min and for garlic cloves 2 minute or until it gets nice and fragrant.
Add potatoes and cook for 10 min. stirring over medium heat.
Add salt, black pepper, thyme, tarragon, dijon mustard and stir, then add water and heavy cream.
Finally, add the bacon and chicken back to the pan and simmer for 15 min.
Sprinkle with parsley and the creamy chicken dish is ready!
Creamy Chicken Thighs is Ready!
Bon appetit!
FAQ’s
What’s the best type of mustard to use?
This recipe utilizes two different kinds of mustard; regular Dijon and grainy mustard. Inglehoffer Stone Ground Mustard is my personal favorite for a grainy mustard. These flavors combine well together and the little bit of grainy mustard adds a fun texture.
Can I use a different type of chicken?
Yes, absolutely! You can use boneless skinless chicken breasts, chicken cutlets (or thin sliced chicken breasts), or even bone in skin on chicken thighs. The cook time will vary on those, just make sure they’re golden brown .
Do I wipe out the pan after cooking the chicken thighs?
Nope. You want all those browned bits left in the pan. Those are pure flavor! In fact, they’re the secret of making a great pan sauce, which is what we do in this recipe.
What ingredients Are In Creamy Mustard Chicken Thighs and Potatoes with Dijon Cream Sauce?
Creamy Chicken Thighs
The most delicious juicy pan seared Chicken Thighs in a creamy mustard sauce. Quick french stew.
Juicy pan seared Chicken Thighs in a rich sauce made of Mustard, fresh herbs and a touch of cream. It’s a quick weeknight dinner, but fancy enough for special occasions!
4
servings10
minutes30
minutesIngredients
6 pc. Chicken Thighs
1/2 lb. 200g. Bacon
2 lb. 400g. Potatoes
3 tbsp. 50g. Butter
2 Onions
4 Garlic Cloves
1 tbsp. Mustard
1 cup Heavy Cream
1 cup Water
1 tsp. Salt
1/2 tsp. Black pepper
1 tsp. Thyme
1/2 Tarragon
Directions
- Chop the bacon, then heat a large non-stick skillet over medium/high heat; once the skillet is hot, add chopped bacon and saute for 4 min, then remove and set aside.
- Wash and oat dry chicken thighs with paper. Add to the skillet butter and brown chicken thighs on both sides, about 7 minutes per side. Transfer chicken to a plate.
- Chop 2 onions and mince 4 garlic cloves and cook for 2 minute or until it gets nice and fragrant.
- Add potatoes and cook for 10 min. stirring over medium heat.
- Add salt, black pepper, thyme, tarragon, dijon mustard and stir, then add water and heavy cream.
- Finally, add the bacon and chicken back to the pan and simmer for 15 min.
- Sprinkle with parsley and the creamy chicken dish is ready!
Recipe Video
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