Creamy Chicken with Mustard Thyme Sauce

Week night dinners don't have to be difficult with this easy creamy chicken with mustard thyme sauce!

Calling all mustard lovers - This ones for you!

Juicy chicken thighs cooked in a creamy mustard and thyme sauce with white wine, mushrooms, garlic, a hint of lemon and with a side of greens.

We start this recipe with marinating the chicken in olive oil, lemon juice, fresh thyme, cracked pepper, sea salt and garlic, and finish by sautéing mushrooms and garlic, deglazing with white wine and simmering in a mustard and cream sauce.

In a bowl, combine chicken thighs, olive oil, garlic, lemon juice, salt and pepper and thyme, and stir to coat. Set aside for 30 minutes or in the fridge over night.

While your chicken marinates, slice your mushrooms, crush and finely chop garlic and prep your greens for the steamer.

Preheat a fry pan on a medium heat, and add your chicken with the marinade. You do not need to pre-oil your pan, as the chicken is already coated in olive oil!

Fry off until the chicken starts to brown, then remove to a separate bowl. Leave the remaining marinade in the pan for the next step.

I'm a firm believer in a recipe that calls for one clove of garlic, you add three - so I've gone ahead and added the amount of garlic I like, so if you want less or more, go for it!

Add garlic and mushrooms to the pan with the leftover marinade and sauté for about 5 minutes until softened.

Add wine and stir to deglaze the pan. Allow to simmer for 5 minutes until the wine starts to reduce down.

Lower the heat down to medium low and add in the mustard, stirring to combine. Follow with the cream. Add the chicken thighs back to the pan and allow to simmer uncovered for 10 minutes, turning half way though. (Please note: if you chose to make this with bone in chicken, you will need additional time to cook, covered.)

Cook or steam your vegetables during this time, we chose to have steamed brocollini!

After about 10 minutes, the sauce will have started to thicken, and the chicken cooked though. Its always a good idea to check though, so slice into your chicken and if the juices run clear, you're good to go!

Serve the chicken topped with the mushrooms, sauce, fresh thyme sprinkled on top and greens on the side. Bon Appetit!

Creamy Chicken with Mustard Thyme Sauce

Serves 2-4

Marinade:

500g Chicken Thighs, boneless

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon fresh thyme

1 garlic clove, finely chopped

Cracked pepper and sea salt

Sauce:

200g mushrooms, sliced

187ml white wine

2 tablespoons Dijon mustard

60ml heavy whipping cream

3 cloves of garlic

Fresh thyme (to top at the end)

Method:

1. In a mixing bowl, add chicken, olive oil, lemon juice, thyme, garlic and salt and pepper. Coat chicken and put aside for at least 30 minutes, or covered in the fridge overnight.

2. Chop mushrooms and garlic and set aside.

3. Preheat a fry pan to a medium heat, and add the chicken with the marinade to the pan. Fry off on both sides until the chicken starts to brown, then remove to a separate bowl, leaving the leftover marinade in the pan.

4. Add garlic and mushrooms, stirring until softened.

5. Pour in the wine and stir to deglaze the pan, allow to simmer for 5 minutes until the wine has reduced down.

6. Turn the temperature down to medium-low, add mustard and cream and stir to combine.

7. Return the chicken back to the pan and simmer uncovered for approximately 10 minutes, flipping half way until the sauce has thickened and the chicken is cooked though.

8. Prep your greens or additional vegetables during this time.

9. Serve the chicken topped with mushrooms and sauce, a sprinkle of fresh thyme and alongside the greens.

1 Serving based off 2 (Greens not included):

Net Carbs: 5 Protein: 49g Fat: 44g

1 Serving based off 4 (Greens not included):

Net Carbs: 3g Protein: 25g Fat: 22g

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