Ina Garten’s Chicken Thighs with Creamy Mustard Sauce
About Ina Garten’s Chicken Thighs w/ Creamy Mustard Sauce
Ina Garten is the best — truly an approachable queen who develops recipes that feel elegant but are always easy. This Chicken Thighs with Creamy Mustard Sauce is no exception. It’s so good that once I finished the first batch, I immediately wanted to make more. The tanginess from the mustards, the richness of crème fraîche, the sweetness of caramelized onions, and the golden crispy chicken… it’s heaven. I changed a few cooking steps and added more wine (obviously) to make the sauce even more luscious. Serve over parmesan mashed potatoes or creamy polenta and it’s DIVINE.
The original recipe is here if you would like to follow her instructions.
This recipe can be found in Ina Garten’s Cook Like A Pro Cookbook. (affiliate link meaning if you use that link to purchase the book, I will receive a small commission at no extra cost to you)
Why You’ll Love This
Crispy, golden chicken thighs with juicy meat.
A silky, tangy mustard sauce packed with flavor.
Caramelized onions add sweetness and depth.
Uses just a handful of ingredients but tastes restaurant-worthy.
One-pan, weeknight-friendly, and Ina-approved.
Perfect over mashed potatoes, rice, or polenta.
Ingredients You’ll Need
Chicken thighs (bone-in, skin-on)
Olive oil
Kosher salt & pepper
Onions
Dry white wine
Crème fraîche
Dijon mustard
Whole-grain mustard
Chives
How to Make It
Season the chicken thighs and sear them slowly until the skin becomes gorgeously golden and crisp, then flip and cook through. Set the chicken aside and caramelize the thinly sliced onions in the same pan until jammy and deeply golden. Deglaze with white wine and reduce, then whisk in crème fraîche and both mustards until creamy and smooth. Season to taste, return the chicken to the pan, and spoon the sauce over the thighs. Top with chives and serve hot over mashed potatoes or polenta.
Tips for Success
Don’t rush the browning — slow searing equals crispy chicken and deep flavor.
Slice the onions thin for easier caramelization.
Crème fraîche won’t curdle — it’s perfect for creamy sauces.
Reduce the wine well so the sauce isn’t watery.
If you want extra tang, add ½ tsp more Dijon at the end.
Spoon lots of sauce over the potatoes or polenta when serving!
Frequently Asked Questions
Can I use sour cream instead of crème fraîche?
Yes, but crème fraîche is thicker and more stable. Sour cream may slightly thin the sauce.
Can I make this with chicken breasts?
You can, but bone-in thighs are the most flavorful and stay juiciest.
Is it very mustard-forward?
It’s balanced — creamy, tangy, and savory. Add more Dijon for punch or less for mildness.
What to Serve With It
Parmesan mashed potatoes
Creamy polenta or grits
Rice or couscous
Roasted broccoli
Garlic green beans
A green salad with lemon vinaigrette
More Recipes You’ll Love
Ina Garten’s Chicken Thighs with Creamy Mustard Sauce
Ingredients
- 8 medium bone-in, skin-on, chicken thighs
- Kosher salt and fresh ground pepper
- Olive oil
- 2 large onions, thinly sliced
- 1/2 cup dry white wine
- 8 ounces crème fraîche
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
- Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat. When the oil is hot, place chicken in pan skin-side down. Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown. Flip the chicken and cook for another 15 minutes (until internal temp is 155-160°F) and then remove and set aside.
- Add onions to the pan and cook until caramelized, I let them cook for about 30 minutes. Add wine and cook until it’s almost all evaporated. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.
- Add chicken thighs back in along with juices. Sprinkle with parsley and serve hot!
