Name: Bacon-Braised Chicken Thighs with Creamy Mustard Pan Sauce
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 6 chicken thighs; 4 slices bacon; 1 medium yellow onion; 3 cloves garlic; ¾ cup chicken broth; 2 tablespoons Dijon mustard; ¼ cup heavy cream; 3 sprigs fresh thyme; salt; black pepper

Bacon-Braised Chicken Thighs with Creamy Mustard Pan Sauce

weeknightone-panchicken

10 minPrep30 minCook4Serves

Ingredients

6chicken thighs (bone-in, skin-on)
4 slicesbacon
1 mediumyellow onion
3 clovesgarlic
¾ cupchicken broth
2 tablespoonsDijon mustard
¼ cupheavy cream
3 sprigsfresh thyme
·salt
·black pepper

Prep

01
Dice 1 medium yellow onion.
02
Mince 3 cloves garlic.

Method

01
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
02
In a large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer to a plate, then chop into bite-sized pieces.
03
In the same skillet, working in batches if needed, brown the chicken thighs skin-side down for 5 minutes until golden. Flip and brown the other side for 3 minutes. Transfer to a plate.
04
Pour off all but 1 tablespoon of fat from the skillet. Add the diced onion and cook over medium heat, stirring, until soft, about 3 minutes.
05
Stir in the minced garlic and cook for 30 seconds until fragrant.
06
Whisk in the mustard, then pour in the chicken broth, scraping up any browned bits from the pan bottom.
07
Return the chicken thighs to the skillet skin-side up, scatter the thyme sprigs on top, and simmer uncovered for 15 minutes until the chicken is cooked through (internal temperature 165°F).
08
Stir in the heavy cream and bacon. Simmer for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper.
09
Serve the chicken thighs with pan sauce spooned over top.

Spice Tips

For deeper flavor, add a pinch of smoked paprika with the mustard. If you like heat, a dash of cayenne or a few red pepper flakes works well. A squeeze of fresh lemon juice at the end brightens the sauce.

Serve over egg noodles, rice, or crusty bread to soak up the creamy mustard sauce. The recipe can be made ahead through step 7 and reheated gently before finishing with cream and bacon.