Skillet Chicken with Shallot, Mushroom and Mustard Cream Sauce

This skillet chicken with shallots, mushroom and mustard cream sauce is both rustic and delicious. A one pan meal of tender, juicy chicken thighs with a creamy Dijon mustard and mushroom sauce that creates a weeknight, or weekend, dish that is both easy to cook and satisfying to eat. Serve with your favorite pasta, crusty bread, potatoes, rice or as is for a great low carb meal.

Ingredients you will need for skillet chicken with shallot, mushroom and mustard cream sauce:

• 6 – 8 bone-in, skin-on chicken thighs
• 2 tbls avocado oil or oil of choice
• 3 shallots, finely diced
• 2 – 3 cups chopped cremini or white button mushrooms
• 2 cloves garlic, finely minced
• 1-3 tablespoons Dijon mustard (add according to your mustard preference)
• 1 cup heavy cream
• 2 tsp Italian blend seasoning
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions:

• 1.) Preheat oven to 375 degrees.
• 2.) Add the oil to a large cast iron skillet. I use a 12 inch. Over medium heat let the pan heat up.
• 3.) Prepare your chicken thighs by patting dry with a paper towel. Season with salt and pepper.

• 4.) Place the chicken thighs skin side down into the preheated skillet. Let them cook skin side down for 7-10 minutes, until the skin gets a nice golden brown and releases easily from the pan.

• 5.) Flip the thighs over and place the whole pan into the preheated oven and cook uncovered for 10 – 15 minutes. Using an instant read thermometer inserted close to the bone of one of thighs the temperature should be between 160 and 165 degrees.
• 6.) Remove the pan from the oven and transfer the chicken to a cookie shoot and loosely tent with foil to keep warm.
• 7.) Remove all but 2-3 tbls of the chicken fat from the pan. Reserve just in case you need to add a little more later on.

• 8.) With the skillet on medium heat add the finely diced shallots and let those saute until they become translucent and start to caramelize.
• 9.) Add the chopped mushrooms and saute with the shallots for about 5 minutes.
• 10.) Add the minced garlic and stir for another minute until fragrant.
• 13.) Lower the burner to low heat.
• 11.) Add the dijon mustard (or mustard of choice) to taste. Stir all together.
• 12.) Add the heavy cream, Italian seasoning and season with salt and pepper. Stir to combine.

• 13.) Add the chicken thighs back to the skillet “nestling” them into the sauce.

• 14.) Top with some chopped fresh parsley.
• 15.) Serve with your favorite pasta, crusty bread, potatoes, rice or serve as is for a great low carb meal. Enjoy!

Notes:

• You can use whatever mustard you would like, it doesn’t have to be Dijon. Also just add as much mustard that you would like to taste. Mustard can be very strong so some people like more and some people like less.

Serving Suggestions:

• Potatoes: This dish goes great with mashed or baked potatoes.
• Pasta: Pair with your favorite pasta.
• Bread: Enjoy with some crusty bread, sourdough or dinner rolls.
• Steamed, roasted vegetables or salad:To keep it low carb you can add a side of your favorite veggie.

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Pair this recipe with any of my bread recipes.