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Creamy Mustard Chicken

Creamy mustard chicken with a Dijon-cream pan sauce—golden seared chicken thighs simmered until coated and velvety. Finished with fresh tarragon for French bistro flavor in a single skillet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless skinless chicken thighs
Creamy Dijon sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 3 clove garlic minced
  • 0.5 shallot minced
Searing and finishing
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp fresh tarragon or 1/2 tsp dried
  • salt and pepper to taste
  • 1 fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken thighs with salt and pepper. Sear in butter and olive oil for 5-6 minutes per side over medium-high heat until golden, then remove to a plate.
Build the pan sauce
  1. Sauté the shallot and garlic in the same pan for 2 minutes, stirring until fragrant.
  2. Pour in the chicken broth and simmer for 1 minute, scraping the browned fond from the bottom of the pan.
  3. Stir in the heavy cream, Dijon mustard, and whole grain mustard, then simmer for 3-4 minutes until the sauce coats a spoon.
Finish and serve
  1. Return the chicken thighs to the pan and cook for 5 minutes until cooked through.
  2. Stir in the tarragon, then garnish with fresh parsley before serving.

Notes

For the most even sear, pat the chicken dry before seasoning and keep the pan hot before placing the thighs down. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently on the stovetop until hot, thinning with a splash of broth if needed. Freezing is not recommended because the cream sauce may break after thawing. For a lighter option, use half-and-half instead of heavy cream, simmering 1-2 minutes longer to thicken.