Mustard-Cream Chicken Thighs with Cabbage and Mushrooms

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 15 min  ·  cook 35 min  ·  total 50 min  ·  difficulty medium

Chicken thighs are browned, then baked with cabbage and mushrooms in a mustard cream sauce. The vegetables soften into the pan juices and the finished dish is served hot from the skillet.

Per serving

297.1 g per serving

Ingredients

• 1200 g chicken thighsChicken, Thigh, boneless, skinless, raw
• 180 g cabbageCabbage, Raw
• 120 g cremini mushroomsMushroom, Crimini
• 20 g shallotShallots, Raw
• 8 g garlicGarlic, Raw
• 15 ml olive oil
• 25 g butterButter, Salted
• 120 ml chicken stockSoup, Stock, chicken, home-prepared
• 60 ml heavy creamCream, Heavy
• 20 g prepared mustardMustard, Prepared, yellow
• 2 g thyme
• 8 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black

Method

1. Heat the oven to 350°F. Pat the chicken thighs dry and season them with half of the salt and all of the black pepper.
2. Warm the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for about 4 minutes per side until well browned, then move them to a plate.
3. Add the shallot, garlic, cremini mushrooms, and cabbage to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
4. Stir in the chicken stock, heavy cream, prepared mustard, thyme, and the remaining salt. Bring the mixture just to a simmer.
5. Return the chicken thighs to the skillet, nestling them into the vegetables and sauce. Transfer the skillet to the oven and bake for 28 to 32 minutes, until the chicken reaches 165°F in the thickest part.
6. Rest the skillet for 5 minutes before serving, then spoon the sauce and vegetables over the chicken.

Tips

• Slice the cabbage thin so it softens evenly in the oven.
• Use an oven-safe skillet so the sauce stays in one pan.
• Let the chicken rest for a few minutes before serving so the juices settle.