Seared in cast iron, these crispy chicken thighs are smothered in an herbed mustard sauce before finishing in the oven. Delicious and affordable, this dish pairs well with any green vegetable for a healthy meal.
I’m blaming the 90s commercial scene for this, but Dijon mustard screams “fancy” to me. I am convinced this has nothing to do with anything except those iconic Grey Poupon commercials that definitely had me yelling “BUT OF COURSE” with my pinky up at the dinner table.
Whether it deserves it or not, there’s something lightly delicate and elevated about a dish made with mustard, wine, and herbs. These are all things common to the everyday kitchen, but together they add a little elegance to a deliciously simple weekday meal. I make my Crispy Chicken in Herbed Mustard Sauce with my Fresh Homemade Herbed Salt, which can be made and stored for up to a year. Served over rice, couscous, or pasta, this makes a great autumn or winter dish because you can taste a little of that captured summer in the salt.
Fall in Love with This Recipe!
Here’s why you’re going to love making Crispy Chicken in Herbed Mustard Sauce!
- She’s gorgeous. Golden sauce swirled over perfectly browned chicken with little pops of green will brighten up even the dreariest of dinner plates.
- She’s affordable. None of these ingredients have to be $100. All of these are commonly found in your typical kitchen or can be readily found at any big box grocery store. Together, though, they’re magical.
- She’s fast. This dish doesn’t take that long to prepare, making it a great way to switch up a boring weekday meal.
- She’ll be good to you tomorrow, too. Excuse me, did you say fancy leftover lunch? Throw this on top of some argula and revel in your domesticity, queen!
Making the Mustard Sauce
The star of this dish is the sauce, so you really want to choose the best ingredients you can get to build it. Here are a few tips for really amping up the flavor in your sauce.
Wine: using a dry white wine is going to give you the best result. Make it something you’d like to drink on its own, and you’ll be good to go. Using an overly sweet wine will change the flavor profile of your sauce, so just taste and adjust for that by upping your mustard and spices. As long as you like it, it’s good! You can sub chicken or vegetable stock for wine if you want this to be 100% alcohol-free!
Mustard: You can use Dijon or spicy whole seed mustard for this sauce. Don’t use yellow prepared mustard or powdered, dried mustard. It will be a completely different experience.
Fresh Homemade Herbed Salt: I made this recipe specifically because I was excited about my homemade salt. If you have time to make it, it’s amazing. If you don’t have time to make it and dry it, though, you can definitely make it fresh and use it straight away in this recipe. You can also sub in 2 tablespoons of minced fresh herbs and 1 teaspoon of salt in its place.
Ways to Make This YOUR Crispy Chicken in Herbed Mustard Sauce Dish
Like all my recipes, this is not set in stone. Really, part of being a Bad Wife is messing things up and changing it to fit YOU and YOUR FAMILY, so here are a few ways you might play around and see what y’all like.
- Change up the herbs. Try your favorites and see what you like best.
- Add heavy cream. A lot of recipes for this kind of sauce use cream. While I wanted to keep this lighter, a splash (or even like 1/4 cup) of cream would totally transform this sauce.
- Serve the sauce over salmon, crispy tofu, steak, potatoes, or even shrimp. This is a versatile sauce that can pull together a protein and a starch, so use what you have on hand. Remember – it has to work for you, so if you like it, it works!
- Use more or less garlic. It’s your breath, babe, so do you!
- Use gluten-free flour instead of AP. I bet this would work with chickpea flour, too, though I haven’t tested. If you use a GF flour, let me know how it goes!
No matter how you make your Crispy Chicken in Herbed Mustard Sauce, I’m sure it will be delicious. Let me know over on Instagram or in a comment below!
Crispy Chicken in Herbed Mustard Sauce
- 4-6 boneless, skinless chicken breasts
- 1/2 cup dry white wine Optional: You can substitute stock for the wine for a total of 1 cup of stock if you prefer.
- 1/2 cup chicken or vegetable stock
- 1/4 cup Dijon or brown mustard
- 1/4 cup minced shallot or sweet onion
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon AP flour
- 1 teaspoon Fresh Homemade Herbed Salt
- black pepper to taste
- Preheat the oven to 375 degrees.
- Heat your cast iron or oven safe skillet on medium heat until it is thoroughly hot.
- While heating, pat dry your chicken thighs and sprinkle the skin with salt.
- Lay the chicken thighs skin side down in the hot pan, making sure to not overcrowd the pan or move them once the skin hits the pan.
- Sprinkle the tops of the chicken with salt.
- Sear the chicken skin until it releases and is golden brown. This will take several minutes.
- Once they are seared, carefully flip the chicken over.
- Place the oven-safe skillet in the oven and cook the chicken at 375 degrees for 15-20 minutes or until the thickest part of the chicken is at least 165 degrees.
- While the chicken cooks, prep your sauce components.
- Remove the skillet from the oven. Remove the chicken from the skillet, setting aside on a plate, and return the skillet to the stovetop burner over medium heat.
- In the chicken fat, saute the shallot or onion until translucent, or about 5 minutes.
- Add the minced garlic and saute for 1 minutes, making sure not to let the garlic burn.
- Sprinkle the mixture in the skillet with 1 tablespoon of AP flour. Toast the flour for 1-2 minutes, stirring continuously.
- Add mustard, herbed salt, wine, and the stock. If you are subbing stock for wine, add all of the stock at this point. Stir to completely combine the sauce and cook for 2 minutes. Season as desired with black pepper.
- Plate your chicken and sauce as desired. To keep the crispy skin, put the sauce on the plate first, then nestle your chicken on top.