Pan-Seared Chicken with Mustard Sauce (One Pan, 30 Minutes)

Chicken thighs in a cast iron pan topped with thyme.

5 from 3 votes

Pan-Seared Chicken with Mustard Sauce (One Pan, 30 Minutes)

Pan-seared until the skin is golden and crispy, then basted in a silky Dijon pan sauce with white wine, shallots, and fresh thyme; this dish is a 30-minute dinner that genuinely earns a spot on repeat.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 333.6kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Cast iron pan

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.

Video

Notes

Chicken: Bone-in, skin-on thighs work best here. They stay juicy and are harder to overcook than breasts.
Cold pan method: Start the chicken in a cold cast-iron skillet, not a hot one. This is what gives you crispy, golden skin.
Don't force the flip: The chicken is ready to flip when it lifts easily on its own. If it sticks, give it another minute.
Doneness: Chicken is done when a meat thermometer reads 165°F in the thickest part, away from the bone.
No wine? Swap for 1 tablespoon white wine vinegar plus extra broth, or a small squeeze of lemon juice.
Thin sauce? Let it simmer a little longer. For extra richness, whisk in 1 tablespoon cold butter at the end.
Too acidic? Whisk in 1 tablespoon butter or a splash of cream off the heat to mellow it out.

Nutrition