Creamy French Mustard Chicken
Recipe GLPRb8555ef580102b
Tender bone-in chicken thighs braised in a silky cream sauce infused with whole-grain and smooth Dijon mustards, shallots, and white wine. This classic French-inspired dish delivers rich, savory flavors with just a hint of wine and a luxurious finish. Perfect served over cauliflower rice or with roasted vegetables for a satisfying low-carb meal.
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Ingredients
1 tablespoon olive oil
2 pounds bone-in chicken thighs
Kosher salt
Freshly ground black pepper
1/2 cup diced shallots (about 2 medium shallots)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 tablespoons whole-grain Dijon mustard
2 tablespoons smooth Dijon mustard
2 tablespoons heavy cream
Coarsely chopped fresh parsley leaves, for serving (optional)
Directions
Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown. Flip and sear the other side for 3-4 minutes. Transfer the cooked chicken to a plate.
In the same skillet, reduce heat to medium and add the diced shallots. Sauté for 2-3 minutes, stirring occasionally, until they become translucent and fragrant.
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce slightly, about 2 minutes.
Add the chicken broth to the skillet. In a small bowl, whisk together the whole-grain Dijon mustard and smooth Dijon mustard until well combined, then whisk this mixture into the liquid.
Return the chicken thighs to the skillet, nestling them into the liquid skin-side up. Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover partially and simmer for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh (not touching bone).
Remove the skillet from heat. Stir in the heavy cream until fully incorporated into the sauce.
Taste and adjust seasoning with additional salt and pepper as needed. Serve the chicken thighs with the creamy mustard sauce spooned over the top, garnished with coarsely chopped fresh parsley if desired.
