cast iron skillet with crispy chicken thighs in roasted garlic mustard sauce

Crispy Chicken Thighs with Roasted Garlic Mustard Sauce

  • Author: Allie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x


Simple but packed with flavor, these crispy chicken thighs with roasted garlic mustard sauce are a 30 minute meal dream come true!



  • 6 bone-in, skin on chicken thighs, about 1.5 pounds
  • 3 tablespoons roasted garlic (from about 1 small head)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ tablespoon whole grain mustard
  • ¾ cups chicken broth, plus more a needed to thin the sauce
  • 2 tablespoons heavy cream (optional, or can swap coconut milk)
  • 1 medium onion, very thinly sliced
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil


  1. To make the roasted garlic, take a head of garlic and cut off ¼ to ½ inch from atop the head, exposing all the cloves. Drizzle garlic with olive oil, wrap in foil, and roast for 35-40 minutes in a 400 degree oven until soft and golden brown
  2. Prep part of the sauce by blending the roasted garlic, chicken broth, Dijon mustard, white wine vinegar and a pinch or two of salt until smooth. Set aside
  3. Pat the chicken dry and sprinkle both sides with salt and fresh cracked black pepper
  4. Heat a tablespoon of olive oil over medium high heat in a heavy bottomed or cast iron skillet. Sear the chicken skin side down until skin is golden and crispy, about 7 minutes. Flip and cook for 2 minutes on the other side to lightly brown
  5. Transfer chicken to a baking sheet skin side up and finish cooking in a 350 degree oven for about 10 minutes, or until a thermometer registers 165 when inserted into the thickest part of the thigh
  6. While the chicken cooks in the oven prepare the sauce. In the same pan that cooked the chicken, remove all but about 2 tablespoons of oil/drippings. Over medium heat, melt down the onions until soft and lightly caramelized, about 10 minutes
  7. Add the blended garlic sauce, the whole grain mustard, heavy cream (if using) and stir to combine. Bring up to heat and let simmer for a minute to let the flavors combine. Nestle the cooked chicken thighs in the sauce, being careful to keep the skin side up so it remains crispy
  8. Devour and enjoy!