Chicken with Mustard Sauce

5 from 3 votes

This Chicken with Mustard Sauce is basted with the most delicious and creamy sauce. It takes only one pan and about 30 minutes to make.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 333.6kcal

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.

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.