Tulo

Garlic Mustard Chicken Recipe

Golden-seared chicken thighs coated in a creamy garlic and mustard sauce, garnished with thyme, in a cast iron skillet.
Photo by Mahmoud Salem on Pexels

Searing the chicken skin-side down first renders the fat and builds a browned crust, and that same skillet is used to build the sauce, so the garlic and mustard pick up all the fond left behind instead of tasting flat. A splash of cream tames the mustard's sharpness without burying it.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 4 thighs bone-in, skin-on chicken thighs
  • 6 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 3/4 cup chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Nutrition per serving

Calories
353
Protein
22g
Carbs
3g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
  2. 2Heat the olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear for 6-7 minutes without moving it, until the skin is deep golden and crisp.
  3. 3Flip and cook the other side for another 5-6 minutes, then transfer the chicken to a plate (it doesn't need to be fully cooked through yet).
  4. 4Reduce the heat to medium. Pour off all but about 1 tablespoon of fat from the skillet, then add the butter and minced garlic. Cook for 30-45 seconds, stirring constantly, until fragrant but not browned.
  5. 5Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
  6. 6Whisk in the Dijon mustard, whole grain mustard, and heavy cream. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
  7. 7Return the chicken to the skillet, skin-side up, along with any juices from the plate. Spoon some sauce over the top, cover loosely, and simmer for 8-10 minutes, until the chicken reaches 165°F (74°C) at the thickest part.
  8. 8Sprinkle with fresh thyme and serve the chicken with the pan sauce spooned over the top.
How to Convert a Garlic Clove to Minced Garlic

Tips & variations

  • Swap chicken broth for dry white wine in step 5 for a sharper, more acidic sauce; simmer it down by half before adding the broth.
  • Boneless, skinless thighs work too; sear for about 4 minutes per side and skip the extra covered simmer, since they cook faster.
  • Stir in a handful of baby spinach or a spoonful of grainy honey mustard at the end for a slightly sweeter, less pungent finish.
  • If the sauce looks thin after step 6, let it simmer uncovered a minute or two longer rather than adding flour; cream sauces thicken quickly once they're near a simmer.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or cream to loosen the sauce, since microwaving tends to make cream sauces separate.

Tips from the Tulo kitchen

  • Letting the chicken sit at room temperature for 15 minutes before searing helps it brown more evenly instead of cooking unevenly from a cold center.
  • A splatter guard over the skillet during the sear cuts down on mess without trapping steam the way a solid lid would.

FAQ

Can I use chicken breasts instead of thighs?

Yes, but breasts dry out faster; pound them to an even thickness, sear about 5 minutes per side, and check for 165°F (74°C) closer to 6-7 minutes into the covered simmer instead of 8-10.

Why did my mustard cream sauce separate?

This usually happens when the sauce is boiled hard rather than simmered gently after the cream goes in; keep the heat at a gentle simmer once the cream is added.

Can I make this dairy-free?

Swap the heavy cream for full-fat coconut milk or a cashew cream; the sauce will be slightly thinner but still coats the chicken well.

What sides go well with garlic mustard chicken?

Mashed potatoes, roasted fingerlings, or a simple green salad all work well since they can soak up the pan sauce.

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