Ingredients
Chicken
- 700g / 1.4 lb chicken thigh fillets, skinless boneless (4 – 6 pieces)
- 1 1/2 tbsp olive oil
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
Mustard Sauce
- 1/2 cup thickened/heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1-2 tbsp water (as needed)
- 2 tsp fresh tarragon, finely chopped
- 2 tsp parsley, finely chopped
Instructions
- Season chicken: Season the chicken thigh fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper, ensuring each piece is well coated.
- Sear chicken thighs: Heat 1 1/2 tbsp olive oil in a large, non-nonstick pan over medium-high heat. Place chicken fillets smooth side down and cook for 4 minutes until deep golden. Flip and cook the other side for 3 minutes until cooked through and internal temperature reaches 72°C (162°F). Remove chicken to a plate and set aside.
- Clean pan: Scrape and discard any burnt or loose bits from the pan to prepare for the sauce.
- Make sauce: Return the pan to medium heat. Add 1/2 cup heavy cream, 1 tbsp Dijon mustard, and 1 tbsp whole grain mustard. Stir continuously with a wooden spoon to dissolve the mustard and lift any browned bits from the pan base. When the sauce is hot but not boiling, season with 1/4 tsp salt, 1/4 tsp pepper, and stir in the chopped tarragon and parsley. If the sauce thickens too much, loosen with 1 to 2 tbsp water as needed.
- Serve: Arrange the cooked chicken on serving plates and generously spoon the creamy mustard sauce over the top. Serve immediately and enjoy!
Notes
- Note 1: Chicken thighs are preferred for juiciness, but chicken breasts can be used instead. If using breasts, sear for 2 minutes on each side and cook to an internal temperature of 67°C (153°F).
- Note 2: Fresh tarragon adds a wonderful herby aroma; if unavailable, you may substitute with fresh thyme or omit.
- Note 3: Use a regular pan (not non-stick) for better browning and fond development for the sauce.
- Note 4: Use a meat thermometer to ensure chicken is safely cooked to the correct temperature.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
