Imagine a dish so irresistibly delicious that it transforms an ordinary weeknight dinner into a gourmet experience. Our Sauteed Chicken in Mustard Cream Sauce is that magical recipe that promises to elevate your cooking skills and impress even the most discerning food critics at your dinner table. With a perfect balance of crispy chicken and a luxuriously creamy mustard sauce, this American-style dish is about to become your new culinary obsession.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Remove chicken thighs from refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken thighs dry using paper towels, removing excess moisture to help achieve a crispy, golden-brown exterior.
- Season both sides of chicken thighs generously with salt and freshly ground black pepper, ensuring even coverage.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers and appears slightly rippling.
- Carefully place chicken thighs skin-side down in the hot skillet, allowing them to cook undisturbed for 6-7 minutes until skin turns golden brown and crispy.
- Flip chicken thighs and continue cooking for an additional 5-6 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from skillet and set aside on a plate, keeping them warm by tenting with aluminum foil.
- In the same skillet, reduce heat to medium and add Dijon mustard, stirring to incorporate any browned bits from chicken.
- Pour heavy cream into the skillet, whisking continuously to create a smooth, creamy sauce.
- Simmer the mustard cream sauce for 2-3 minutes until it slightly thickens, stirring occasionally.
- Return chicken thighs to the skillet, coating them with the mustard cream sauce to reheat and infuse flavors.
- Garnish with freshly chopped parsley just before serving for added color and fresh herb flavor.
- Plate the chicken thighs and drizzle remaining mustard cream sauce over the top.
- Serve immediately, preferably with side dishes like roasted vegetables or mashed potatoes that complement the rich, creamy sauce.
Tips
- Temperature Matters: Always let your chicken sit at room temperature before cooking to ensure even heat distribution and prevent dry meat.
- Dry Chicken is Crispy Chicken: Use paper towels to thoroughly pat your chicken thighs dry. Moisture is the enemy of that golden, crispy skin you're aiming for.
- Don't Rush the Sear: Allow your chicken to cook undisturbed when first placed in the skillet. This creates that beautiful caramelization and prevents the skin from tearing.
- Use a Meat Thermometer: Always check that your chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Sauce Consistency is Key: When making the mustard cream sauce, keep the heat at medium and whisk continuously to prevent separation and achieve a smooth texture.
- Fresh Herbs Make a Difference: The chopped parsley isn't just for looks - it adds a fresh, bright note that cuts through the richness of the cream sauce.
- Serving Suggestion: Pair this dish with sides that can soak up the delicious sauce, like roasted potatoes or crusty bread.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 2g
Protein: 32g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 180mg
