Creamy Sherry Mustard Chicken
Creamy Sherry Mustard Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried parsley, plus more for garnish
For the Sauce
- 1 tablespoon butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup dry sherry wine
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy cream
Instructions
- 1
Place the boneless, skinless chicken thighs in a medium bowl. Drizzle with olive oil, then season generously with paprika, dried thyme, salt, black pepper, red pepper flakes, and 1 teaspoon of dried parsley. Mix well by hand to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat a large skillet over medium-high heat. Add the butter to the hot pan. Once the butter is melted and slightly browned, add the seasoned chicken thighs to the pan. Sear the chicken for 4-5 minutes per side, until golden brown. Once browned, remove the chicken from the pan and set it aside on a plate.
⏱️ 10 min
- 3
In the same pan, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and continue to sauté for 1 minute until fragrant. Then, add the sliced mushrooms to the pan and sauté for 5-7 minutes until they are browned and have released their moisture.
⏱️ 10 min
- 4
Pour the sherry wine into the pan, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Stir in the Dijon mustard and honey. Mix well to combine these ingredients with the vegetables.
⏱️ 3 min
- 5
Pour in the heavy cream and stir everything together until the sauce is well combined and begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min
- 6
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover, and let the chicken finish cooking through in the sauce for 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 7 min
- 7
Garnish with additional dried parsley before serving. Serve hot with your favorite side dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sherry Mustard Chicken
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried parsley, plus more for garnish
For the Sauce
- 1 tablespoon butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup dry sherry wine
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy cream
Instructions
- 1
Place the boneless, skinless chicken thighs in a medium bowl. Drizzle with olive oil, then season generously with paprika, dried thyme, salt, black pepper, red pepper flakes, and 1 teaspoon of dried parsley. Mix well by hand to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat a large skillet over medium-high heat. Add the butter to the hot pan. Once the butter is melted and slightly browned, add the seasoned chicken thighs to the pan. Sear the chicken for 4-5 minutes per side, until golden brown. Once browned, remove the chicken from the pan and set it aside on a plate.
⏱️ 10 min - 3
In the same pan, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and continue to sauté for 1 minute until fragrant. Then, add the sliced mushrooms to the pan and sauté for 5-7 minutes until they are browned and have released their moisture.
⏱️ 10 min - 4
Pour the sherry wine into the pan, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Stir in the Dijon mustard and honey. Mix well to combine these ingredients with the vegetables.
⏱️ 3 min - 5
Pour in the heavy cream and stir everything together until the sauce is well combined and begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min - 6
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover, and let the chicken finish cooking through in the sauce for 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 7 min - 7
Garnish with additional dried parsley before serving. Serve hot with your favorite side dishes.
⏱️ 2 min