Skillet Creamy Mustard Chicken, chicken thighs smothered in a creamy sauce made with chicken broth, a little heavy cream, whole grain mustard, and avocado oil. Simple low carb idea.
Looking for another tasty chicken recipe? Have I got one for you? We are a huge fan of bone-in chicken thighs anyway you cook them. But these creamy mustard chicken thighs are my favorite.
The chicken thighs are patted dry, seasoned and brush with a portion of the grainy mustard on the chicken before cooking.
I like to cook them in my favorite skillet with a lid, cast iron skillet.
Heat a little avocado oil in the skillet until it is very hot but not smoking. Add the seasoned chicken and brown on each side.
Once the chicken is brown nicely, remove the chicken to a platter, add the broth and some more grainy mustard and two tablespoons of heavy cream to the skillet. Stir the sauce and bring up to temperature and add the chicken spooning the sauce over the chicken.
Put the lid on and let the magic happen, stirring occasionally.
A whole grain mustard sometimes referred to as grainy mustard is a regular mustard with ground mustard seeds. It has a coarse texture with intense mustard flavor.
While the yellow mustard is usually very mild and has a more pronounced vinegar flavor, whole grain mustard is stronger, and the mustard seeds play a predominate roll in its flavor.
Just before serving spoon the rich mustard sauce over the chicken and garnish with sliced green onions.
What you need for the recipe:
- 8 Bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup chicken stock
- 1/2 cup grainy mustard
- 2 tablespoons heavy cream
- 4 green onions, sliced
- Large heavy bottom skillet
- Large slotted spoon
This recipe is featured at Meal Plan Monday, I'm Lovin' It, Weekend Potluck, Foodie Friday, and all these fabulous parties!
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Yield: 6-8
Skillet Creamy Mustard Chicken
Chicken thighs smothered in a creamy sauce made with chicken broth, a little heavy cream, whole grain mustard, and avocado oil. Simple low carb idea.
prep time: 15 MINScook time: 40 MINStotal time: 55 mins
ingredients:
- 8 Bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon onion powder
- 1/2 cup chicken stock
- 1/2 cup grainy mustard
- 2 tablespoons heavy cream
- 4 sliced green onions for garnish
instructions
- Preheat oven 400 degrees F. Pat dry the chicken, season with salt, pepper, paprika, and onion powder. Brush grain mustard lightly over chicken.
- Add avocado oil in skillet, heat to very hot but not smoking. Add season chicken with skin side down. Cook until skin is nicely browned and crisp, 6-8 minutes. Turn and brown the other side.
- Transfer chicken to a platter and remove all but one tablespoon of fat from the skillet. Add the chicken stock, scraping all the browned bits in the bottom of the skillet. Stir in the remainder of the grainy mustard and heavy cream, bring to a simmer.
- Add the chicken skin side up with the juices left on the platter. Braise in the oven with the lid on for 20 minutes. Remove the lid and spoon the sauce over the chicken and cook 5-10 more until chicken cooks through or at an internal 165 degree temperature.
- Garnish with sliced green onions.
© Copyright 2009-2017 - Kay Little, Owner/Author of Cooking with K - All rights reserved. All images and content here on Cooking with K are protected under the Digital Millennium Copyright Act.
