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!
- 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