Pan Fried Chicken Thighs with Dijon Cream Sauce Recipe - Eat Simple Food

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Recipe: https://eatsimplefood.com/pan-fried-chicken-with-dijon-cream-sauce/ This pan fried chicken with dijon cream sauce is one for the book if you like dijon mustard and cream. Chicken thighs (or breasts) are seared and then simmered in a tangy dijon cream sauce. Flavorful herbs pull this creamy dijon chicken recipe together and make it amazingly rich and addicting. Chicken Breasts vs Thighs For This Dijon Cream Sauce It's difficult to overcook chicken thighs because of their fat content. They sear beautifully and create a nice fond (caramelized drippings) on the bottom of the pan that integrates into the dijon cream sauce beautifully. Don't like chicken thighs? No problem. Switch it up and use chicken breast instead in this creamy dijon chicken recipe. Chicken breasts will take less time to cook because they are so lean. Variations on Chicken with Dijon Cream Sauce Like sauce? Double the wine, mustard, cream, and herbs in this creamy dijon chicken recipe. This dijon cream sauce has rosemary as the main herb, but parsley, tarragon, thyme, oregano, or sage can be substituted. Don't like herbs. Cool - skip it. Don't have fresh herbs? Use ~½ teaspoon dried herbs instead. Don't have or like cream? You can also use a dairy alternative or half and half or milk but it will not be as thick and rich. Also, heavy cream doesn't separate or curdle like milk or half and half when cooked. Last Words On Cooking Dijon Cream Chicken Generally 8 chicken thighs or ~ two pounds of boneless will fit in a 12" skillet. Chicken is easier for most people to sear in a non-stick pan. Non-stick pans are also easier and faster to clean. Serve pan seared chicken with dijon cream sauce with mashed potatoes, roast potatoes, rice, and a fresh veggie. Serves 4 Ingredients • 10 (~2 lb) chicken thighs, boneless, skinless • 1 Tbsp unsalted butter • 1 Tbsp olive oil • ¼ cup white wine • ½ cup heavy whipping cream • 1 ½ Tbsp dijon mustard • 2 tsp tarragon or rosemary, chopped • ½ tsp salt • pinch black pepper Instructions: • Lightly salt and pepper chicken thighs. • Bring a large pan to medium high heat and add butter and olive oil. Cook the chicken covered ~5-6 minutes per side or until juices run clear and internal temperature reaches 165F. Reduce your heat to medium if pan is too hot. • Set the cooked chicken on a plate and tent, but leave any fond (food residue) and juices in the pan. • Deglaze the pan by adding white wine to the hot pan and gently scraping the bottom to loosen up any of the fond/food stuck in the pan. • Reduce heat and simmer uncovered ~ 2-3 minutes. • Whisk in cream, mustard, and fresh herbs. Add the chicken and any juices. and stir until thickened (~ 3 minutes). • Add salt and / or more mustard to taste. • Serve with rosemary roast potatoes or rice, and a fresh veggie. Happy Eating! Beckie