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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



  • 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


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.


  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.


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