Poultry · One-pot dinner
Mustard Chicken & Mushroom Pot
Boneless thighs simmer with mushrooms and mustard in a simple cream sauce.
- Prep
- 15 min
- Cook & rest
- 35 min
- Total
- 50 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Chicken thighlarge bite-size pieces700 g
- White mushroomsquartered400 g
- Oniondiced80 g
- Heavy creamFluid, heavy whipping120 g
- Yellow mustardPrepared, yellow30 g
- WaterDrinking water180 g
- Olive oilSalad or cooking oil20 g
- ThymeDried2 g
- Garlicminced10 g
- SaltTable salt4 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Season chicken with half the salt and pepper. Heat oil in a deep pot and brown chicken for 6–8 minutes, working in batches; remove to a bowl.
- Cook onion and mushrooms in the same pot for 7 minutes. Add garlic and thyme for 30 seconds.
- Pour in measured water and loosen the browned bits. Stir in mustard, cream and remaining salt.
- Return chicken and its juices. Cover and simmer gently for 12–15 minutes until the chicken reaches 165°F (74°C). Uncover briefly to thicken the sauce.
- Divide the entire pot into 4 servings, including all mushrooms and sauce.
Kitchen notes
- Plain yellow mustard is used in the nutrition calculation; sweet mustard will change it.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 7.7 g
- Fiber
- 1.9 g
- Carbs − fiber
- 5.8 g
- Protein
- 39.1 g
- Fat
- 23.7 g
- Energy
- 398 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Mustard Chicken & Mushroom Pot
For 4 servings
Meat & poultry
- Chicken thighRaw, meat only, without skin700 g
Vegetables
- GarlicRaw10 g
- OnionRaw80 g
- White mushroomsRaw400 g
Eggs & dairy
- Heavy creamFluid, heavy whipping120 g
Oils & fats
- Olive oilSalad or cooking oil20 g
Herbs & spices
- Black pepperDried, ground1 g
- SaltTable salt4 g
- ThymeDried2 g
Sauces & pantry
- Yellow mustardPrepared, yellow30 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/mustard-chicken-mushroom-pot/
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