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Creamy Chicken & Mustard Greens

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๐Ÿ‘   11๐Ÿ˜   1
 
Michelle Hanneman avatar
Recipe video made by Michelle Published on 10/05/2021, viewed by 884 , 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

1

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2

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wash your greens.

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

3

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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.

4

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

5

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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 ยฐF.

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 ยฐF.

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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!

How to cook

Chicken

Meat

Easy

Mexican

Chicken Thighs

Healthy Breakfast

Healthy

5 Minutes

Lunch

Kids

Comments

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fernandaglippe avatar
fernandaglippe
03/30/2022 โ˜ฐ
Loved it! Easy to cook and itโ€™s delicious ๐Ÿ˜‹
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