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chicken thighs with mustard sauce in skillet
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5 from 16 votes

Chicken Thighs with Creamy Mustard Sauce

Simple and easy, these Chicken Thighs with Creamy Mustard Sauce are made in one pan, and ready in about 30-40 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken thighs recipe, how to make a pan sauce
Servings: 6 servings
Calories: 149kcal

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.

Notes

  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

Calories: 149kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 494mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg