Ingredients
Chicken thighs
French mustard (Dijon is a popular choice)
Heavy cream
Chicken broth
Olive oil
Salt
Black pepper
Garlic
Onion
Fresh herbs (optional, such as thyme or parsley for garnish)
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken thighs with salt and pepper. Brown them on both sides until golden. Then, remove the chicken from the skillet.
3. In the same skillet, add chopped onions and minced garlic. Cook until they are translucent.
4. Stir in the French mustard and heavy cream. Then add the chicken broth. (Optional: deglaze the pan with white wine before adding other liquids to lift browned bits for extra flavor.)
5. Return the chicken thighs to the skillet and let them simmer for about 30 minutes, or until they are cooked through and the internal temperature reaches at least 165°F.
6. Adjust the seasoning to taste. Serve warm, garnished with fresh herbs if you like.
Notes
Bone-in, skin-on chicken thighs provide the most flavor, but boneless thighs or chicken breasts can also be used.
Deglazing with white wine adds depth to the sauce — just simmer for a minute before continuing with cream and broth.
Pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
Leftovers store well and taste even better the next day after the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 130mg