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
Scale
- 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