Pan-Roasted Chicken Thighs with Tarragon Mustard Cream

4 servings · 2.1 g net carbs

2.1g Net carbs 34.4g Fat 38.6g Protein 468.4 kcal

2.1g Net carbs · 34.4g Fat · 38.6g Protein · 468.4 kcal

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

Pan-roasted chicken thighs are seared in olive oil to build a brown crust and finished in butter in an oven-safe skillet. The pan sauce is deglazed with chicken broth and lemon juice, then whisked with prepared mustard and heavy cream and brightened with tarragon. Searing creates a fond that is scraped into the broth to concentrate flavor in the sauce. Returning the rested thighs to the skillet and turning them in the slightly thickened mustard cream gives a glossy coating that clings to the meat.

Tips

Frequently asked questions

Can I use Dijon or whole-grain mustard instead of prepared mustard?

Yes — Dijon or whole-grain mustard can replace prepared mustard. Dijon will give a smoother, sharper tang while whole-grain adds texture from the seeds; the recipe uses prepared mustard for its balance of acidity and emulsifying ability, so swapping may change the sauce’s mouthfeel and perceived tang but will work without changing other steps.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they cook faster and are leaner than thighs. Because breasts tolerate less searing and oven time before drying, watch internal temperature closely and shorten oven roasting so the meat does not overcook, since thighs are chosen here for their tolerance of longer sear and roast and for more forgiving juiciness.

Can I substitute the heavy cream with crème fraîche or sour cream?

Crème fraîche is the best direct substitute because it provides similar richness and is more stable when simmered; sour cream can be used but is more likely to break if heated too aggressively. Heavy cream is used here for its ability to be simmered into a glossy sauce, so if using sour cream heat gently and add it off the hottest part of the flame to reduce the chance of curdling.

Why didn’t the chicken brown properly in the pan?

The pan was likely not hot enough or the chicken surface was too damp. Pat the thighs very dry, heat the oil until it shimmers, and avoid crowding the skillet so each piece contacts the pan; good browning develops the fond that flavors the deglazed broth.

Why is the sauce thin or separating instead of glossy and thickened?

If the sauce is thin, it usually needs more gentle simmering to reduce and concentrate; if it is separating, it may have been boiled too hard after adding the cream. Simmer the sauce to reduce, and if it begins to break, remove from high heat and whisk in small pieces of cold butter to help re-emulsify and create a glossy finish.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

264.5 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Pan-Roasted Chicken Thighs with Tarragon Mustard Cream — printed from https://twentygrams.app/recipes/pan-roasted-chicken-thighs-with-tarragon-mustard-cream-474ef518