Pan-Roasted Chicken Thighs with Tarragon Mustard Cream

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

4 servings  ·  prep 10 min  ·  cook 30 min  ·  total 40 min  ·  difficulty medium

Golden pan-roasted chicken thighs are finished with a silky tarragon and prepared mustard cream sauce. The bright acidity of lemon juice balances the richness for a simple, restaurant-style skillet dinner.

Per serving

264.5 g per serving

Ingredients

• 800 g chicken thighsChicken, Thigh, boneless, skinless, raw
• 6 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black
• 15 ml olive oil
• 20 g unsalted butterButter, Without salt
• 2 g garlic powderSpices, Garlic powder
• 20 g prepared mustardMustard, Prepared, yellow
• 120 ml heavy creamCream, Heavy
• 60 ml chicken brothSoup, Chicken broth, canned, prepared with equal volume water
• 10 ml lemon juiceLemon juice, Raw
• 1 g tarragonSpices, Tarragon, dried

Method

1. Preheat the oven to 350°F. Pat the chicken thighs dry and season all over with 6 g salt and 2 g black pepper.
2. Heat 15 ml olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the chicken and sear until well browned, about 6 to 8 minutes. Flip and sear the second side for 2 minutes.
3. Transfer the skillet to the oven and roast until the thickest part of the chicken reaches 165°F, about 18 to 22 minutes. Move the chicken to a plate to rest for 5 minutes.
4. Place the skillet back over medium heat. If there is excessive fat, carefully spoon off until about a thin coating remains. Pour in 60 ml chicken broth and scrape up any browned bits, simmering for 2 minutes.
5. Whisk in 10 ml lemon juice and 20 g prepared mustard, then add 120 ml heavy cream and 20 g unsalted butter. Simmer, stirring, until slightly thickened and glossy, 3 to 4 minutes.
6. Stir in 2 g garlic powder and 1 g tarragon. Taste and adjust seasoning with a little more salt or black pepper if needed.
7. Return the chicken and any accumulated juices to the skillet, turning to coat in the sauce for 30 seconds. Serve hot with the tarragon mustard cream spooned over the top.

Tips

• Dry the chicken thoroughly before searing to help the exterior brown well.
• If using chicken breast instead of chicken thighs, reduce the oven time and check for doneness earlier to avoid overcooking.
• Simmer the sauce a bit longer if you prefer it thicker, or add a splash of chicken broth if it becomes too tight.
• Leftovers keep covered in the refrigerator for up to 2 days; rewarm gently so the sauce does not split.