I don’t know about you but I am always looking for weeknight meals that are satisfying and easy to make. This pan seared chicken thighs dish in a quick mustard shallot pan sauce is is a yummy takes 34 minutes. It is accompanied here with a store bought 365 brand organic lemon herb pearled couscous (less than 30 minutes), and simple roasted butternut squash (30 minutes). Triple high-five!
Key Ingredients and Substitutions
- Chicken – Bone-in, skin-on chicken thighs. For a slightly less flavorful but healthier and faster option, you can use boneless, skinless chicken thighs. They will cook in about half the time. You can also substitute chicken breasts if you prefer. Cook time for breasts will also be about half the time for the bone-in, skin-on thighs. For all chicken the internal temperature target is 165 degrees F.
- Aromatics – Shallots and fresh garlic.
- Chicken Bone Broth – To de-glaze the pan and to form the sauce base. You can also use low sodium chicken broth or vegetable broth.
- Dijon Mustard – Or stone-ground mustard, or honey mustard if you want a touch of sweetness.
- Herbs: Fresh rosemary. If using dried, use 1 teaspoon vs. 1 tablespoon fresh. And (optional) fresh chopped parsley for garnish.
Preparation
- Prepare the Chicken – Rinse and pat dry the chicken thighs. Sprinkle evenly the salt and pepper. Heat the olive oil a cast iron skillet (or heavy bottomed skillet) over medium-high heat. Place the chicken in skin-side down. Reduce the heat to medium and cook for 12 minutes; Flip the chicken and cook for another 15 minutes. Remove from the pan and tent to keep the chicken warm.
- Prepare the Pan Sauce – There should be plenty of oil/grease from the chicken but if not add a bit more oil. Reduce the heat to medium-low. Then add the shallots and garlic. Saute for a few minutes until fragrant and beginning to soften. Stir in the chicken broth, scraping any brown bits on the bottom of the pan. Add in the Dijon mustard and rosemary and cook for another minute or two. Return the chicken to the pan, spooning the sauce over the chicken. And you are ready to serve and enjoy!
Equipment
What to Serve with Pan Seared Mustard Chicken
365 Brand Organic Lemon Herb Pearled Couscous, Chive Mashed Potatoes, Mashed Cauliflower, Sheet Pan Green Vegetables, Quinoa Chickpea Salad, Roasted Butternut Squash, Seeds of Change (90 second) Organic Quinoa and Brown Rice.
PrintPan Seared Mustard Chicken
- Total Time: 56 minute
- Yield: 4 1x
Description
This pan seared mustard chicken is succulent chicken thighs in a quick mustard shallot pan sauce. It is is a yummy takes only 34 minutes!
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt & pepper
- tablespoon extra virgin olive oil
- 1–2 shallots (depending on the size), chopped
- 2 cloves garlic, minced
- 1/2 cup chicken bone broth or low sodium chicken broth
- 1/8 cup Dijon mustard
- 1/2 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped for garnish (optional)
Instructions
- Rinse and pat the chicken thighs dry with paper towel. Sprinkle the chicken with salt and pepper. Heat 1 the olive oil in a cast iron skillet over medium-high heat. Once the oil is hot (it should shimmer if you add a small drip of water), add the chicken skin-side down. Then reduce the heat to medium. Cook without moving for 12 minutes. The skin should get nice and brown and crispy. Then flip the chicken and continue cooking for another 15 minutes, not moving. Remove the chicken from the pan and tent with foil to keep warm.
- There should be plenty of oil/grease remaining in the pan. If not, add a bit more oil. Reduce the heat to medium-low. Add the shallots and garlic and saute until fragrant and beginning to soften (about 2 minutes).
- Add the chicken bone broth to the pan to de-glaze the pan , scraping any brown bits on the bottom of the pan. Stir in the Dijon mustard and rosemary and cook another 1-2 minutes.
- Return the chicken to the pan. Spoon the sauce over the chicken. Plate the chicken and spoon more sauce over the top. Garnish with chopped parsley, if desired.
Notes
Please see above Key Ingredients and Substitutions for alternate ingredients.
- Prep Time: 2 miutes
- Cook Time: 32 minutes
- Category: Meat & Chicken
- Method: Stovetop
Keywords: Pan Seared Mustard Chicken, Pan Seared Chicken, Chicken Thighs, Mustard Chicken, Easy
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