Creamy Mustard Chicken
Get this tasty Creamy Mustard Chicken on the table in less than 30 minutes. Quick and easy with only a few ingredients
Ingredients
- 6 chicken thighs (skinless and boneless approx, 800gm/1.8lb) (NOTE 1)
- salt and pepper to season
- 1½ tbsp olive oil (light or mild)
- 2 garlic cloves (minced)
- 1 cup thickened cream (heavy or whipping cream) (NOTE 2)
- 1 small bunch fresh thyme sprigs (more to garnish)
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- ⅛ tsp salt
- ⅛ tsp freshly ground black pepper
- ½ cup grated mozzarella cheese (NOTE 3)
Instructions
- Season the chicken thighs all over with salt and pepper. Heat oil in a large oven-proof frying pan and brown the chicken on each side over medium-high heat until fully cooked. Transfer chicken to a plate and cover loosely with foil to keep warm. We'll be using the same pan, so if there's too much oil remaining after browning the chicken, remove some of it using paper towels and tongs. A thin layer of oil (or approximately 1 tbsp) left in the pan is good. Otherwise, the sauce will end up being too oily.
- Preheat the grill/broil or top element in the oven on high heat. Be sure to stay within your pan's heating recommendation, as high heat may damage your pan.Reheat the oil over medium-low heat, then stir in the garlic for a minute or until fragrant. Pour in the cream, then add the thyme, dijon, wholegrain mustard, salt, and pepper. Once the sauce has heated through, add the chicken and its remaining juices. Reheat the chicken on each side for 2 minutes. Have a taste of the sauce, and add more salt and pepper to your liking if needed.
- Place the shredded cheese over the chicken and grill/broil until the cheese melts and it's nice and golden.
Notes
(NOTE 1) Skinless and boneless chicken thigh fillets are my preferred cut because it’s much juicier and tastier than chicken breast. You could also use chicken breasts, but to keep them tender, slice them into thinner slices (think schnitzel-like slices) and pound them with a meat tenderiser before seasoning and frying them.
(NOTE 2) Thickened cream (whipping cream or heavy cream) has thickening agents added, such as gelatin or vegetable gum. It usually contains 35% milk fat.
(NOTE 3) Mozzarella Cheese - or any variety of melting cheese would work. Swiss, Monterey Jack and all cheddars are great choices. This Mustard Chicken is fairly rich, so if preferred, you could skip on adding the cheese on top.
Leftovers - Allow the chicken to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 500kcalCarbohydrates: 3gProtein: 38gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 239mgSodium: 410mgPotassium: 507mgFiber: 1gSugar: 2gVitamin A: 1063IUVitamin C: 2mgCalcium: 137mgIron: 2mg