1 tbsp. vegetable oil (or canola)
6 Brinkman’s boneless, skinless chicken thighs*
(*boneless, skinless breasts could be used if cooked longer)
4 tbsp. Dijon mustard or other fancy mustard (not basic yellow)
¼ c water
1 tbsp. heavy cream (If using Half & Half instead of
heavy cream, increase by a dab)
Fresh ground black pepper
Brown chicken thighs in oil in large nonstick skillet over medium-high heat (2 minutes then turn and brown other side about 2 minutes). Mix mustard and water together in small bowl and pour over chicken thighs in skillet. Add fresh ground pepper to taste (I do not use salt because mustard is already salty). Bring to a simmer, cover with lid, and cook about 5 minutes. Add cream and stir completely. Flip chicken thighs, spoon sauce over meat, and cook covered about 2 minutes. Flip thighs again and spoon sauce over meat, cook covered about another 2 minutes. When serving, spoon leftover cooked mustard sauce over meat on plate. Tastes great served with noodles, flavored rice, or other veggies such as peas.
Serves 2 – 3, but could easily double recipe
Note = Mustard sauce quantity and flavor may be easily adjusted by increasing/decreasing amount of mustard, cream, and/or water.
Hope you enjoy our quick and easy Mustard Chicken. We always use Brinkman’s boneless, skinless chicken thighs because they are flavorful and are a perfect size. Not too small like boneless thighs from other place