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20-Minute Creamy Mustard Chicken Thighs
Try a quick-cooking chicken thigh recipe that's perfect for weeknights. A little mustard mixed with a touch of cream creates a luscious sauce.
Ingredients
- 1 poundboneless, skinless chicken thighs, trimmed
- ½ teaspoonsalt
- ½ teaspoonground pepper
- 2 tablespoonsextra-virgin olive oil, divided
- 1 mediumyellow onion, thinly sliced
- ¼ cupdry white wine
- 1 tablespoondijon mustard
- ¼ cupheavy cream
- 1 tablespooncapers, rinsed
- chopped fresh parsley for garnish
Directions
- 1
Sprinkle 1 pound of chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
- 2
Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in 1/4 cup wine and 1 tablespoon mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in 1/4 cup cream and 1 tablespoon capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.