Chicken Thighs with Creamy Mustard Sauce [0001044]

Ingredients:

4 bone-in, skin-on chicken thighs
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup chicken broth (gluten-free)
1/2 cup heavy cream
2 tablespoons Dijon mustard (gluten-free)
1 tablespoon whole-grain mustard (gluten-free)
2 cloves garlic, minced
Fresh parsley, chopped, for garnish (optional)

Instructions:

Season the chicken thighs with salt and black pepper on both sides.

In a large skillet or frying pan, heat the olive oil over medium-high heat.

Add the chicken thighs to the hot skillet, skin side down. Cook for about 5-7 minutes per side, or until they are browned and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.

Pour in the chicken broth, heavy cream, Dijon mustard, and whole-grain mustard. Stir to combine, scraping up any browned bits from the bottom of the skillet.

Simmer the sauce for 3-4 minutes, or until it starts to thicken.

Return the cooked chicken thighs to the skillet, coating them with the creamy mustard sauce. Simmer for an additional 2-3 minutes to heat the chicken through.

Garnish with chopped fresh parsley if desired.

Serve your Chicken Thighs with Creamy Mustard Sauce hot, drizzling extra sauce over the top.

Enjoy this gluten-free chicken dish with its luscious creamy mustard sauce that adds a burst of flavor to every bite!