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Pan Fried Chicken Thighs with Dijon Cream Sauce

Top down view of cooked boneless skinless seared chicken thighs in a yellow cream mustard sauce in a dark pan.
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4.5 from 2 reviews

EatSimpleFood.com

This easy pan fried chicken with dijon cream sauce is one for the book if you like mustard and rich cream. Chicken thighs are seared first and then simmered in a tangy dijon cream sauce.

Ingredients

  • 10 (~2 lb) chicken thighs, boneless, skinless
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1/4 cup white wine
  • 1/2 cup heavy whipping cream
  • 1 1/2 Tbsp dijon mustard
  • 2 tsp tarragon or rosemary, chopped
  • 1/2 tsp salt
  • pinch black pepper

Instructions

  • Lightly salt and pepper chicken thighs.
  • Bring a large pan to medium high heat and add butter and olive oil until melted.
  • Cook the chicken covered ~5-6 minutes per side or until juices run clear and internal temperature reaches 165F.  Reduce your heat to medium if pan is too hot.
  • Set the cooked chicken on a plate and tent, but leave any fond (food residue) and juices in the pan.
  • Deglaze the pan by adding white wine to the hot pan and gently scraping the bottom to loosen up any of the fond/food stuck in the pan.
  • Reduce heat and simmer uncovered ~ 2-3 minutes.  
  • Whisk in cream, mustard, and fresh herbs.  
  • Add the chicken and any juices.  and stir until thickened (~ 3 minutes).
  • Add salt and / or more mustard to taste. Happy Eating!  Beckie

Notes

  • Don't like chicken thighs?  Switch it up and use chicken breast instead.
  • Like sauce? Double the wine, mustard, cream, and herbs.
  • This dijon cream sauce has rosemary as the main herb, but parsley, tarragon, thyme, oregano, or sage can be used.
  • Don't like herbs. Cool - skip it. Don't have fresh herbs? Use ~½ tsp dried herbs instead.
  • Don't have or like cream?  You can also use a non dairy alternative or half and half or milk but it will not be as thick and rich.  Also, heavy cream doesn't separate or curdle like milk or half and half when simmered.
  • Generally 8 chicken thighs or ~ two pounds of boneless will fit in a 12" skillet. Chicken is easier for most people to sear in a non-stick pan.

Find it online: https://eatsimplefood.com/pan-fried-chicken-with-dijon-cream-sauce/