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Home / Main Dishes / Chicken

Chicken Thighs with Creamy Mustard Sauce

5
/5
30 minutes
27 Comments
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By: The Chunky Chefpublished: 02/17/2021

This post may contain affiliate links. Please read my disclosure policy.

Simple and easy, these Chicken Thighs with Creamy Mustard Sauce 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! #chicken #thighs #mustard #onepan #onepot #dijonmustard #mustardsauce
Simple and easy, these Chicken Thighs with Creamy Mustard Sauce 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! #chicken #thighs #mustard #onepan #onepot #dijonmustard #mustardsauce

Simple and easy, these Chicken Thighs with Creamy Mustard Sauce 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!

This is one of my Main Dish recipes I know you’ll want to keep on hand!

chicken thighs with mustard sauce in skillet
Pin this recipe for later!

Well I’m back with another great one pan meal!  You guys love those recipes that are made entirely in one pot/pan, and so do I.  Skimpy on the dishes, but not on the flavor!

We eat chicken a lot around here, because it’s so versatile, as well as relatively inexpensive.  I generally buy chicken when I know it’s on a good sale, and freeze it.

Around here, boneless skinless chicken thighs generally go on sale frequently, since most people tend to go more for the chicken breasts.

Thighs are juicier and have more flavor, but it really all comes down to personal preference!

This sauce is velvety and full of great mustard flavor. We love to have it drizzled on top of roasted veggies, mashed potatoes… well, just about anything lol.

How to make chicken with creamy mustard sauce?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step how to make chicken in mustard sauce
  1. Season chicken. Even though the sauce will have seasoning, it’s important to season each layer of the dish.
  2. Cook chicken. Cooking the chicken in the skillet, just a few at a time, will ensure the chicken thighs have space in between them, which lets them truly get golden brown. If they’re all crowded in the pan together, they’ll sort of steam.
  3. Cook onions and garlic. An important step in any pan sauce, these add tons to flavor, and the onions will give off moisture, which helps loosen browned bits leftover in the pan from the chicken.
  4. Make sauce. Stir until the sauce ingredients are well combined. Then stir in the cream and bring it to a simmer.
  5. Thicken sauce. Simmering the sauce for a few minutes should reduce the cream sauce until it’s thick enough to coat the back of a spoon, or thick enough for you liking.
  6. Finish sauce. If using honey, add the honey, and add the fresh parsley. Adding a fresh herb here brightens up the flavors.
  7. Return chicken to pan. Spoon some of the sauce over the top of the chicken thighs and serve.

Helpful Tip!

If you notice the sauce isn’t thickening enough to coat the back of a spoon, you can easily thicken it up. To a small bowl, combine 1 Tbsp cornstarch and 1 1/2 Tbsp cold water until smooth, then stir that mixture into the sauce as it simmers.

overhead view of chicken thighs in skillet with sauce

What to serve alongside:

slice of no knead bread with butter on it
No-Knead Artisan Style Bread
using a spatula to pick up roasted asparagus from a baking sheet
Roasted Asparagus
wooden spoonful of creamy mashed potatoes
Instant Pot Mashed Potatoes
roasted mushrooms in bowl
Roasted Balsamic Mushrooms

Variations of this recipe

  • Different Protein – this sauce would be fabulous with boneless skinless chicken breasts, pork chops, shrimp, or even tofu.
  • Kale – adding spinach or kale would be a great way to add in some extra nutrients and color!
  • Wine – adding a splash of dry white wine (like a chardonnay) to the skillet after cooking the onion and garlic, about 1/3 cup, and letting it simmer down for a few minutes will add another great dimension to the sauce.
  • Onion size – we don’t mind the small little pieces of onion, but if you really want a super smooth sauce, either grate the onion on the fine side of a box grater (include the liquid that comes out), or use dried onion powder, about 1 tsp.
  • Flour Dredge – it’s an extra step, but one that makes a big difference!  This creates a light crust on the chicken, as well as encouraging the sauce to really stick to the chicken.
two chicken thighs on plate topped with creamy mustard sauce

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 and cooked to at least 160°F (internal temperature).

Do I wipe out the pan after cooking the chicken?

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.

Making chicken thighs with creamy mustard sauce ahead of time

I think this recipe tastes best when made fresh and served right away.

However, you can pre-dice your onion, pre-mince your garlic, and get all your spices pre-measured. This cuts down on prep time!

serving a chicken thigh in creamy sauce from skillet

Storage

Leftover chicken thighs should be refrigerated in an airtight container and consumed within 4-5 days.

Reheat gently in a skillet, stirring the sauce so it doesn’t separate.

Other One Pan Chicken Recipes:

chicken breast with garlic sauce on top
Chicken Breasts with Creamy Garlic Sauce
tuscan chicken on a plate with pasta
One Pan Tuscan Chicken
chicken marsala with asparagus
Chicken Marsala
greek chicken and rice skillet
Greek Chicken and Rice

My Big Skillet!

I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!

Get on amazon

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

chicken thighs with mustard sauce in skillet

Chicken Thighs with Creamy Mustard Sauce

5 from 18 votes
Author: The Chunky Chef
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 149
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
Simple and easy, these Chicken Thighs with Creamy Mustard Sauce are made in one pan, and ready in about 30-40 minutes!

Ingredients

Chicken

  • 6 boneless skinless chicken thighs
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp onion powder
  • 2 Tbsp olive oil divided

Creamy Mustard Sauce

  • 1 Tbsp unsalted butter
  • 1/3 medium yellow onion very finely minced
  • 3 cloves garlic minced
  • 3/4 cup reduced sodium chicken broth
  • 2 Tbsp Dijon mustard
  • 1 Tbsp grainy or stone ground mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried sage
  • 1/2 cup heavy whipping cream
  • 2 tsp honey optional
  • 1 Tbsp minced fresh parsley

Instructions

Cook Chicken

  • Pat chicken dry and trim any excess fat. Combine salt, pepper, garlic powder, dried thyme, and onion powder. Sprinkle mixture evenly over the chicken, on both sides.
  • Heat 1 Tbsp of the oil in a large skillet over MED HIGH heat and cook chicken thighs, 3 at a time, for approximately 5-6 minutes per side, or until cooked through.
  • Transfer chicken to a plate and repeat with the remaining 3 chicken thighs, adding the other 1 Tbsp of oil. Transfer all chicken to plate.

Make Sauce

  • To the same skillet, add butter and heat over MED heat. Add onion and cook 3-4 minutes, until softened, stirring often and scraping the bottom of the skillet with a wooden spoon.
  • Add garlic and cook about 1 minute more.
  • Add chicken broth, both mustards, thyme, rosemary, and sage and stir to combine. Stir in heavy cream and bring to a simmer.
  • Once simmering, reduce heat slightly and continue cooking 3-4 minutes, until sauce has thickened slightly.
  • Stir in honey and parsley, then return chicken thighs to the skillet. Spoon a bit of sauce over the chicken and serve garnished with additional minced fresh parsley if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. If you notice the sauce isn’t thickening enough to coat the back of a spoon, you can easily thicken it up. To a small bowl, combine 1 Tbsp cornstarch and 1 1/2 Tbsp cold water until smooth, then stir that mixture into the sauce as it simmers.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Karen says

    Posted on 10/23 at 3:39 pm

    Really lovely and easy dish. The whole family loved it!

    Reply
  2. rochelle garb says

    Posted on 8/13 at 12:41 pm

    can i use bone in chicken thighs instead

    Reply
    • The Chunky Chef says

      Posted on 8/13 at 9:31 pm

      Yes, but the cooking time will likely be a little longer. Just make sure to cook the chicken to an internal temperature of at least 165°F.

      Reply
  3. Yazmina says

    Posted on 7/30 at 8:56 pm

    Absolutely delicious!! My very finicky daughter ran downstairs and asked what I was making for dinner. They loved it!

    Reply
  4. Bianca says

    Posted on 1/11 at 4:54 pm

    This was sooooo good. Made this for me and my boyfriend’s quarantined Christmas dinner and it came out so well!! Super simple ingredients and very easy to make.

    About to make it again for dinner tonight!

    Reply
  5. Kristin says

    Posted on 1/8 at 1:47 pm

    This was easy and delicious! Thank you!

    Reply
  6. Josiah says

    Posted on 11/23 at 1:22 am

    Holy cow this was insanely good! It was very simple to follow and easy to make! I’m a 19 YO dude so if I can make it anyone can lol I made it with the insta pot Mac and it was soooooo good together!!!!! Fantastic recipe, definitely try it if you get a chance it’s totally worth it!

    Reply
  7. Gina says

    Posted on 10/8 at 6:13 pm

    This was so delicious, will make again!!

    Reply
  8. Kim says

    Posted on 6/6 at 5:03 pm

    This was awesome and everyone in the family loved it!

    Reply
  9. maggie says

    Posted on 5/21 at 1:22 pm

    Could I use milk instead of cream?

    Reply
    • Amanda says

      Posted on 5/21 at 8:25 pm

      You could, although the sauce likely won’t have the same creamy texture.

      Reply
  10. Dawn Howey says

    Posted on 5/6 at 8:45 pm

    Absolutely Delicious!!! Thanks so much the entire family wanted more!

    Reply
  11. Linda says

    Posted on 3/1 at 9:52 am

    This is absolutely delicious. The sauce is perfect. Appreciate you sharing this recipe with us, Amanda. I came back to make a copy for a friend after I told her how good it was. 🙂

    Reply
  12. Kim lemon says

    Posted on 2/28 at 8:17 pm

    Delicious and easy

    Reply
  13. Lynn Drenth says

    Posted on 2/22 at 3:44 pm

    Glad you are back. Missed you. I’ll be trying this soon.

    Reply
    • Amanda says

      Posted on 2/22 at 9:28 pm

      I’ve been here, just took a hiatus from the newsletters, as I was revamping my strategy and redesigning the site 🙂 Hope you love this one!

      Reply
  14. Cathy says

    Posted on 2/22 at 11:55 am

    YUM! This sauce is everything!

    Reply
  15. Beth says

    Posted on 2/22 at 10:01 am

    This looks amazing and so yummy! I’m so excited to make this recipe! I can’t wait!

    Reply
  16. Toni says

    Posted on 2/19 at 4:55 pm

    The creamy mustard sauce make this recipe so amazing!! I love it!

    Reply
  17. Barb says

    Posted on 2/19 at 10:30 am

    Easy and delicious! I unfortunately only had Dijon mustard, but turned out great with just that. I used chicken breasts and did not add the honey. Will make again with both mustards. I’ll need to do that soon – my son claimed the leftovers and took them home!

    Reply
  18. Catalina says

    Posted on 2/19 at 4:33 am

    Love how creamy this chicken is. This is definitely my kind of dish!

    Reply
  19. Vikki says

    Posted on 2/19 at 12:29 am

    So bold and creamy, excellent dinner!

    Reply
  20. Jacque Hastert says

    Posted on 2/18 at 9:56 am

    I loved the rich and bold flavors that packed this dish! I can’t wait to make this simple, quick, and delicious dinner again. I couldn’t believe how simple it was and how much flavor wash bursting out of the chicken.

    Reply
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