Seared Chicken with Mustard Pan Sauce, Mashed Potatoes, and Snap Peas

Golden seared chicken gets a glossy two-mustard cream sauce, with fluffy mashed potatoes and quick-sautéed snap peas for a balanced skillet supper.

50 min

4 servings

Ingredients

1 1/2 lb boneless, skinless chicken thighs

2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces

8 oz sugar snap peas, strings removed

1 small shallot, finely minced

1/2 cup low-sodium chicken stock

2 tbsp Dijon mustard

1 tbsp whole-grain mustard

1/4 cup heavy cream

4 tbsp unsalted butter, divided

2 tbsp olive oil, divided

1/2 tsp kosher salt, plus more for the potato water

1/4 tsp freshly ground black pepper

Large skillet · Saucepan · Potato masher · Instant-read thermometer · Whisk

Keep chicken juicy

Pat the chicken dry, avoid moving it until the first side releases, and use a thermometer to stop at 165 F.

Round out the mustard

Taste the sauce after the resting juices go in; cream softens excess sharpness, while stock thins a sauce that is too thick.

01. Simmer potatoes in generously salted water until a knife slips into the largest piece easily.

02. Dry chicken well and season both sides; a dry surface browns more reliably in the hot skillet.

03. Sear chicken in hot oil without crowding for 5 to 7 minutes per side, cooking to 165 F.

04. Rest on a plate for 5 minutes and save the juices for the sauce.

05. Soften shallot in the skillet fond, then simmer stock briefly before whisking in both mustards and cream.

06. Drain potatoes and mash with butter and cream until fluffy; cover so they stay warm.

07. Toss snap peas over medium-high heat until bright green and crisp-tender, then finish with butter.

08. Stir chicken juices into the sauce and balance sharpness with a spoonful of cream or loosen thickness with stock.