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Creamy Mustard Baked Chicken Thighs

These Creamy Mustard Baked Chicken Thighs are easy enough for a weeknight dinner and exciting enough for a special occasion! Pan-seared for a crispy skin before baking in the oven, then topped with a delicious cream sauce made with dijon mustard, heavy cream, shallots, white wine, chicken broth, and tarragon! Sure to make your mouth water!
Course Dinner, Entree, Main Dish
Cuisine American
Keyword baked chicken thighs, creamy mustard baked chicken thighs
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4
Calories 535kcal
Author Trish - Mom On Timeout


  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste
  • 1 shallot finely diced
  • ¾ cup dry white wine
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons dijon mustard
  • 1 tablespoons unsalted butter
  • 2 tablespoons fresh tarragon chopped
  • Salt to taste
  • pepper to taste


  • Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.
  • Preheat the oil in a large cast iron or enameled oven-safe skillet over medium-high heat.
  • Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
  • Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.
  • While the chicken is cooking, prep your remaining ingredients. Once the chicken is cooked, transfer it to a plate to rest while you make the sauce.
  • Drain any excess oil/chicken grease, but leave the brown bits in the bottom.
  • Add the shallot to the pan and cook for 1 minute before adding in the wine and reducing to half, about 3 minutes.
  • Add in the broth, cream, mustard, butter, and tarragon and stir to combine. Use a wooden spatula to work all the brown bits off the bottom of the pan to add flavor. Let the mixture simmer for about 5 minutes, stirring occasionally. Add salt and pepper to taste.
  • Add the chicken back in, skin side up, and cook for an additional 2 minutes. Serve immediately.


Calories: 535kcal | Carbohydrates: 6g | Protein: 26g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 428mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg