Creamy Chicken & Mustard Greens

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 10/05/2021, viewed by 1732 , 1 Comments
yield4 portionstotal time20m

Who doesn't love dinner in just 20 minutes? A little mustard along with cream creates a luscious sauce for chicken thighs. Chard, kale, or spinach is a great substitute for mustard greens if you can't find them.

What you will need

1.5 lb Boneless Skinless Chicken Thighs

1/2 tsp Salt

1/2 tsp Black Pepper

2 Tbsp Olive Oil

1 Onion

1/2 cup Heavy Cream

3/4 cup Chicken Broth

1 1/2 Tbsp Dijon Mustard

1 1/2 Tbsp Capers

1 bunch Mustard Greens

Parsley, optional

(Nutritional facts 248 calories, 17.02 g fat, 12.25 g carbohydrates, 12.99 g protein, 59 mg cholesterol, 705 mg sodium)

How to cook

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wash your greens.

Gather and portion ingredients. Clean excess fat off of chicken thighs and wash your greens.

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 into the onion with the knife parallel to the cutting board. Then slice into strips and dice.

Cut the onion in half and peel keeping the root end intact. Make a few cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.

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Season the chicken making sure to coat each side with salt and pepper.

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ook until browned on the bottom side, about 5 minutes.

Add olive oil to a skillet over medium-high heat. Add the chicken thighs. Cook until browned on the bottom side, about 5 minutes.

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king all the way through yet. Remove chicken and set aside on a plate.

Flip to brown on the other side for a few minutes. Don't worry about it cooking all the way through yet. Remove chicken and set aside on a plate.

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Add onion to the pan and saute for a few minutes until translucent.

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the bottom of the pan.

Deglaze the pan with the broth stirring to incorporate any browned bits on the bottom of the pan.

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wn a bit

Add the mustard, stir to combine, and simmer for a few minutes to reduce down a bit

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eep at a simmer.

Add the heavy cream and capers to the pan. Turn the heat to medium-low to keep at a simmer.

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w minutes to soften. Add a bit more broth or cream if more liquid is needed to submurge the greens.

De-stem and tear the mustard leaves and add them to the pan. Saute for a few minutes to soften. Add a bit more broth or cream if more liquid is needed to submurge the greens.

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r and simmer for about 5 minutes or until thickest part of the meat reaches 165 °F.

Add the chicken back to the pan and nestle into the greens and liquid. Cover and simmer for about 5 minutes or until thickest part of the meat reaches 165 °F.

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, or just on its own!

If you like, garnish with some fresh parsley. Serve with bread, pasta, rice, or just on its own!

Comments

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fernandaglippe avatar
fernandaglippe
03/30/2022 ☰
Loved it! Easy to cook and it’s delicious 😋
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