This Chicken with Mustard Sauce is pan-seared in a cast iron skillet to keep the chicken moist and juicy, then basted with the most delicious and creamy mustard sauce. All you need is one pan and about 30 minutes to make it.
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I love a simple chicken thigh recipe because they're juicy and tender and can be made with a plethora of marinades and sauces. I make chicken thighs at least once a week for dinner, and these Dijon-coated thighs are now at the top of the list. If you're into bold, tangy chicken recipes like this one, you’ll love my Honey Mustard Grilled Chicken Thighs. They’re sweet, smoky, and perfect for summer grilling—or just a quick weeknight dinner.
Tender chicken thighs are marinated in tangy Dijon and then braised in white wine with sweet shallots. These thighs pair great with hasselback potatoes, yukon gold mashed potatoes, and lemon herb pearl couscous.
Ingredients and Substitutions
- Chicken thighs. If you've been cooking my recipes for a while now, you know I prefer skin-on-bone-in chicken thighs. They are overall more flavorful and more difficult to overcook (which is great for newer cooks).
- Dijon mustard. I find it makes the best chicken mustard sauce because it has a stronger depth of flavor.
- Fresh Thyme. Adds a fragrant and earthy flavor to the thighs.
- White wine. Cooking with wine is one of my favorite tricks to use when I want to instantly enhance and balance the flavor of a dish with a bit of acidity. I recommend using a dry white wine.
- Broth. I used chicken broth to make this sauce, but you can substitute vegetable broth or a low-sodium broth of your choosing.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Cook the chicken
Season chicken with salt and pepper then place skin-side down in a COLD cast iron skillet. Set the heat to medium-high and cook until they easily lift and can be flipped. Cook on the other side for another 2-3 minutes. Set the chicken aside.
Start the sauce
Melt butter in the same skillet, then add in the garlic and onion to sauté. Cook for 3 minutes or until soft and fragrant.
Reduce the sauce
Add in the remaining sauce ingredients and stir to combine. Cook for about 5 minutes, until the sauce has reduced slightly.
Baste the chicken
Add the chicken to the pan and baste with the sauce to finish cooking, about 5 minutes. Serve immediately with your favorite side dishes.
Sarah's Top Tips
- Use a well-seasoned cast iron skillet. This will prevent sticking and make pan-searing your chicken really easy. If you are new to cooking with cast iron, check out this tutorial from Lodge Cast Iron on How to Season a Cast Iron Skillet.
- Use chicken thighs of similar size and thickness. This will ensure even cooking and doneness.
Serving
The best part about this chicken with mustard sauce is that it goes well with several types of grains, starches, salads, and even dinner rolls. My favorite pairings to make this a full dinner are simple crispy smashed potatoes and Parmesan air fried green beans.
Storage and Reheating
Cooked chicken will last 3-4 days when stored in the fridge in an airtight container. Reheat in the cast iron for 10 minutes or until the chicken is heated through.
🍗More Healthy Chicken Recipes You May Like
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Chicken with Mustard Sauce
See the full post for extra tips and photos
Ingredients
- 4 bone-in chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 2 tablespoons mustard
- ¼ cup dry white wine or 1 tablespoon white wine vinegar
- ½ cup chicken broth
- 2 sprigs fresh thyme
Instructions
- Season the chicken thighs on both sides with salt and black pepper.4 bone-in chicken thighs, ½ teaspoon salt, ½ teaspoon black pepper
- Add the chicken thighs skin-side down to a COLD cast iron skillet. Set the heat to medium-high and cook until they easily lift and can be flipped (about 5-8 minutes). Cook on the other side for another 2-3 minutes.
- Remove the chicken from the pan once browned and set aside.
- Melt the butter in the skillet, add the shallots and garlic and cook until soft 3 minutes.1 tablespoon butter, 1 shallot, 3 garlic cloves
- Add in the mustard, white wine or white wine vinegar, chicken broth and thyme. Stir and cook until reduced, about 5 minutes.2 tablespoons mustard, ¼ cup dry white wine or 1 tablespoon white wine vinegar, ½ cup chicken broth, 2 sprigs fresh thyme
- Add the chicken back in and baste with the sauce for about 5 minutes until it is cooked through.
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Sarah's Tips
- Use a well-seasoned cast iron skillet. This will prevent sticking and make pan-searing your chicken easy. If you are new to cooking with cast iron, check out this tutorial from Lodge Cast Iron on How to Season a Cast Iron Skillet.
- Use chicken thighs of similar size and thickness. This will ensure even cooking and doneness.
- Cooked chicken will last 3-4 days when stored in the fridge in an airtight container. Reheat back in the cast iron for 10 minutes or until the chicken is heated through.
KITCHEN TOOLS NEEDED
- Cutting board
John Robinson says
Great dish with amazing flavor. Easy to prepare as described. Also works great using chicken breast tenderloins.
Sarah Hill says
Hi John, really happy to hear you enjoyed the chicken! This is one of my favorite sauces.