Chicken Thighs in Creamy Dijon Mushroom Sauce

Chicken Thighs in Creamy Dijon Mushroom Sauce

This creamy chicken dish can really change based on the mushrooms you choose. Chanterelles are firm, meaty and a bit nutty. Hen of the woods have great texture and an earthy flavor. Oyster mushrooms have a more subtle almost seafood-like (hence the name) flavor. All go really well with our pasture raised chicken thighs and the velvety Dijon cream sauce, and bring that umami flavor we all crave to the table. Serve family style with a bright salad, steamed broccoli or roasted cauliflower.

  • makes:
    4 servings
  • total time:
    1 hour
  • cooking difficulty:
  • allergens:
    Mushrooms, Dairy
  • Tags:


Wild mushrooms, washed (chanterelles, hen of the woods - aka maitake, oyster mushrooms, etc)
8 ounces
Dry white wine
1/2 cup
Shallots, peeled and finely chopped
Garlic, peeled and minced
2 cloves
Chicken stock
1 cup
Heavy cream
1/2 cup
Freshly ground black pepper
1 teaspoon
Extra-virgin olive oil
3 Tablespoons
Fresh thyme, finely chopped
2 Tablespoons
Dijon mustard
1 teaspoon
2 tsp kosher salt, or more to taste
1 teaspoon

Nutrition Values

  • Calories :
  • Total Fat :
  • Saturated Fat :
  • Cholesterol :
  • Sodium :
  • Total Carbohydrates :
  • Dietary Fiber :
  • Total Sugars :
  • Protein:


  • Cast-iron skillet


Preheat the oven to 350°F.

Heat oil in a large cast-iron skillet over medium-high heat, and brown the chicken, skin side down, until golden and crisp, about 4 minutes per side. Remove the chicken and set aside.

Add the butter to the same skillet, and sauté the shallot and garlic until fragrant, about 2 minutes. Add in the mushrooms and sauté until soft about 4 minutes. Pour in the wine and stir for a minute or two to deglaze the skillet.

Add the browned chicken back into the skillet with the thyme. Pour in the chicken stock, season with salt and pepper, and place the skillet into the oven for about 30 minutes until the chicken is cooked through.

Remove the chicken from the skillet and keep warm on a plate under tin foil. Place the skillet back on the stove over high heat, and continue to cook, reducing the liquid to about half. Reduce the heat and add in the mustard and cream, season again with salt and pepper to taste, and stir until ingredients are incorporated and warmed through, about 3 minutes.

Add the chicken back into the pan and garnish with the remaining tarragon.

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