Cooklist AI
French Mustard Chicken Skillet Delight
Juicy chicken thighs coated in a rich, creamy mustard sauce, accompanied by the subtle flavor of shallots, served over a crispy skin. A delightful, one-pan meal.
1
50 min
TOTAL TIME
422
CALORIES
$2.46
PER SERVING
Ingredients
Directions
16 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 400°F.
2
In a large cast iron or oven-safe skillet, heat olive oil over medium-high heat until shimmering.
3
Pat the bone-in chicken thighs with paper towels to dry, then season both sides with kosher salt and freshly ground black pepper.
4
Place the chicken thighs skin-side down in the skillet. Sear until the fat is rendered, and the skin is crisp and golden-brown, about 6 to 8 minutes.
5
Transfer the chicken thighs skin-side up to a plate and set aside.
6
Remove all but 1 tablespoon of fat from the skillet.
7
Add the diced shallots to the skillet and cook over medium heat until softened, about 3 minutes.
8
Add the dry white wine, scrape up any browned bits at the bottom of the skillet with a wooden spoon, and cook until the wine has evaporated, about 3 minutes.
9
Stir in the low-sodium chicken broth and 4 tablespoons whole-grain Dijon mustard, bringing it to a simmer.
10
Return the chicken thighs skin-side up to the skillet.
11
Braise the chicken in the oven, uncovered, until cooked through and an internal temperature of 165°F is reached, about 15 minutes.
12
Using tongs, transfer the chicken to a serving platter.
13
Place the skillet over medium-high heat, and let the sauce simmer until it reduces slightly, about 2 minutes.
14
Remove the skillet from the heat, and whisk the heavy cream into the sauce.
15
Taste the sauce, and adjust salt and pepper seasoning as needed.
16
To serve, spoon the sauce onto plates, followed by a chicken thigh on top. Garnish with coarsely chopped fresh parsley.
Health Info
Macros
5g
CARBS
17g
FAT
48g
PROTEIN
Allowed on these diets
LOW CARB
KETO
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
How high should the heat be when I'm cooking in a chicken skillet?
Why is my chicken tough when I cook it in the skillet?
How do I know when the chicken is properly seared?
Should I cover the skillet while the chicken is cooking?
What type of skillet is best for chicken skillet?
Can I cook the vegetables in the same skillet as the chicken?
My chicken burns before it's cooked through, what am I doing wrong?
How do I prevent food from sticking to my skillet?
How important is it to rest my chicken after it's cooked?
Can I cook frozen chicken in a skillet?
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