Pan Seared Chicken with Dijon Mustard Sauce

This Chicken with Dijon 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.

Prepare yourself easy lunches this week featuring this chicken with Dijon mustard sauce, a side salad, and a side dish.


– Chicken Thighs – Salt – Black Pepper – Butter – Shallot

Season the chicken thighs on both sides with salt and 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 can be easily lifted and flipped (about 5-8 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, about 3 minutes.


Add in the mustard, white wine or white wine vinegar, chicken broth, and thyme. Stir and cook until reduced, about 5 minutes.


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