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Creamy Mustard Baked Chicken Thighs

2 image collage of baked mustard thighs in cast iron skillet with mustard size and text overlay in the center

These Creamy Mustard Baked Chicken Thighs are easy enough for a weeknight dinner and exciting enough for a special occasion! Pan-seared for a crispy skin before baking in the oven, then topped with a delicious cream sauce made with dijon mustard, heavy cream, shallots, white wine, chicken broth, and tarragon! Sure to make your mouth water!

Serve along side my famous Mac and Cheese or creamy Cucumber Salad for a delicious dinner any night of the week!

Creamy Mustard Baked Chicken Thighs

These easy baked chicken thighs are topped with a creamy mustard sauce made with white wine, chicken broth, heavy cream, dijon mustard, butter, and fresh tarragon. Trust me, you’re gonna want to lick the spoon.

Chicken is on the menu several times a week and as we roll into fall, we move from grilling chicken with our favorite chicken marinade to baking chicken inside. This is one of our favorite baked chicken thigh recipes because it is quick to make and tastes incredible.

The rich and creamy sauce is irresistibly delicious and is the perfect complement to the baked chicken thighs.

Delicious Side Dish Ideas

Picking the perfect side dish for this dijon mustard chicken couldn’t be easier! It goes with pretty much anything! Here are some of our favorites:

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

  • The BEST Homemade Mashed Potatoes
  • Twice Baked Potato Casserole
  • Nana’s Famous Green Bean Recipe
  • Creamed Corn (Two Ways!)
  • Loaded Scalloped Potatoes – you’ll thank me for this one!
  • Strawberry Spinach Salad
  • Pea Salad

    • Oven Baked Chicken Thighs

    This mustard chicken recipe starts with baked chicken thighs and then comes together with the delicious creamy sauce. For crispy baked chicken thighs, I like to first sear the chicken in a cast iron skillet and then transfer the skillet to the oven to finish baking. This is the best way to get the skin nice and crispy.

    How Long To Bake Chicken Thighs

    For this recipe, the crispy baked chicken thighs are first being cooked in the skillet and then transferred to the oven. I like to bake chicken thighs at 425 degrees F so they cook quickly, crisp up nicely, and don’t dry out. They need to bake in the oven for 15 to 18 minutes.

    Bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken. You will want to have a meat thermometer on hand to get an accurate temperature reading.

    Mustard Sauce For Chicken

    The sauce is where all the flavor comes from. It’s a pretty simple sauce that comes together quickly. Here’s what you’ll need:

    • shallot
    • dry white wine
    • chicken broth
    • heavy cream
    • dijon mustard
    • unsalted butter
    • fresh tarragon
    • salt and pepper to taste

    How To Make Baked Chicken Thighs

  • Preheat oven and pat the chicken with a paper towel to absorb excess moisture. Season with salt and pepper.
  • Preheat the oil in a large cast iron or enameled oven-safe skillet over medium-high heat.
  • Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
  • Transfer the skillet to the oven to finish baking, then transfer chicken to a plate to rest while you make the sauce.
    four image collage of chicken thighs seasoned and then seared and the sauce being made in the same skillet
  • Drain any excess oil/chicken grease, but leave the brown bits in the bottom of the skillet.
  • Add the shallot to the pan and cook for 1 minute before adding in the wine and reducing to half, about 3 minutes.
  • Add in the broth, cream, mustard, butter, and tarragon and stir to combine.
  • Let the mixture simmer for about 5 minutes, stirring occasionally. Salt and pepper to taste.
  • Add the chicken back in, skin side up, and cook for an additional 2 minutes. Serve immediately.

    • Tips for the Best Results

    • This dish should be consumed immediately after making since the sauce will break and the skin will get soft in the refrigerator.
    • If you want to make this meal quicker, you can use a second skillet to make the sauce while the chicken is baking in the oven.
    • You can also make this recipe with bone-in skin-on chicken breasts, but will likely need to cook for a few additional minutes.

    More Chicken Recipes To Try

  • The BEST Chicken Salad
  • Easy Chicken Stir Fry
  • Cashew Chicken
  • Glazed Honey Balsamic Chicken
  • Chicken Broccoli Rice Casserole

    • How To Make Creamy Mustard Baked Chicken Thighs

    Creamy Mustard Baked Chicken Thighs

    These Creamy Mustard Baked Chicken Thighs are easy enough for a weeknight dinner and exciting enough for a special occasion! Pan-seared for a crispy skin before baking in the oven, then topped with a delicious cream sauce made with dijon mustard, heavy cream, shallots, white wine, chicken broth, and tarragon! Sure to make your mouth water!

    Course Dinner, Entree, Main Dish Cuisine American Keyword baked chicken thighs, creamy mustard baked chicken thighs Prep Time 5 minutes Cook Time 35 minutes Servings 4 Calories 535kcal Author Trish – Mom On Timeout

    Ingredients

    • 4 bone-in skin-on chicken thighs
    • 1 tablespoon olive oil
    • salt to taste
    • pepper to taste
    • 1 shallot finely diced
    • ¾ cup dry white wine
    • 1 cup chicken broth
    • ½ cup heavy cream
    • 2 tablespoons dijon mustard
    • 1 tablespoons unsalted butter
    • 2 tablespoons fresh tarragon chopped
    • Salt to taste
    • pepper to taste

    Instructions

    • Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.

    • Preheat the oil in a large cast iron or enameled oven-safe skillet over medium-high heat.

    • Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.

    • Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.

    • While the chicken is cooking, prep your remaining ingredients. Once the chicken is cooked, transfer it to a plate to rest while you make the sauce.

    • Drain any excess oil/chicken grease, but leave the brown bits in the bottom.

    • Add the shallot to the pan and cook for 1 minute before adding in the wine and reducing to half, about 3 minutes.

    • Add in the broth, cream, mustard, butter, and tarragon and stir to combine. Use a wooden spatula to work all the brown bits off the bottom of the pan to add flavor. Let the mixture simmer for about 5 minutes, stirring occasionally. Add salt and pepper to taste.

    • Add the chicken back in, skin side up, and cook for an additional 2 minutes. Serve immediately.

    Nutrition

    Calories: 535kcal | Carbohydrates: 6g | Protein: 26g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 428mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg

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