Stovetop French Mustard-Mushroom Chicken Thighs + Creamy Mash + Garlicky Kale
Big, cozy French-bistro energy in under an hour: crisp-skinned chicken thighs nestled into a bright, mustardy pan sauce with sautéed mushrooms, then served over buttery mashed potatoes and a quick garlicky kale. It tastes like it simmered all day—without actually doing that.
Back to full listIngredients
- DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs 1 lb $6.99 (1 lb)
- Organic Russet Potatoes 1 lb $2.29 (1 lb)
- Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz)
- Organic Kale 6–8 oz (about half the bunch), stems removed, chopped $2.99 (1 lb)
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
- Organic Yellow Peeled Onion 1/2 onion, thinly sliced $1.99 (each)
- Pantry: Dijon mustard 2 Tbsp
- Pantry: chicken broth (or water) 1/2 cup
- Pantry: olive oil 2 Tbsp
- Pantry: butter 2 Tbsp
- Pantry: milk or cream (optional) 2–4 Tbsp
- Pantry: lemon (optional) 1/2, for kale
- Pantry: salt & black pepper to taste
- Pantry: dried thyme (or fresh if you have it) 1/2 tsp
Instructions
- Prep: Pat dry 1 lb boneless skinless chicken thighs; season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Slice 8 oz baby bella mushrooms. Thinly slice 1/2 yellow onion. Mince 2 garlic cloves. Peel and cut 1 lb russet potatoes into 1-inch chunks. Strip stems and chop 6–8 oz kale.
- Stove (potatoes): Put 1 lb potato chunks in a pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until very tender, 12–15 minutes.
- Stove (sear chicken): While potatoes cook, heat 1 Tbsp olive oil in a large skillet over medium-high. Add the chicken thighs in a single layer and sear until well browned, 4–5 minutes per side (8–10 minutes total). Transfer to a plate.
- Stove (mushroom-onion base): Reduce heat to medium. Add 1 Tbsp olive oil if the pan is dry. Add sliced mushrooms and sliced onion with a pinch of salt; cook, stirring, until mushrooms brown and onions soften, 6–8 minutes. Add minced garlic and 1/2 tsp thyme; cook 30 seconds.
- Stove (pan sauce): Stir in 2 Tbsp Dijon mustard. Pour in 1/2 cup chicken broth; scrape up browned bits. Simmer 2 minutes. Return chicken (and any juices) to the skillet; simmer gently until chicken is cooked through (165°F), 4–6 minutes. Off heat, swirl in 1 Tbsp butter for gloss (optional but great).
- Stove (mash): Drain potatoes well. Mash with 1 Tbsp butter, 2–4 Tbsp milk/cream (optional), and salt/pepper to taste. Keep warm.
- Stove (garlicky kale): In a second skillet (or quickly in the same pan after removing chicken), heat 1 tsp olive oil. Add chopped kale with a pinch of salt and a splash of water; cover and steam 2 minutes, then uncover and sauté 2–3 minutes. Finish with a squeeze of lemon (about 1–2 tsp) and a pinch of pepper.
- Serve: Spoon mashed potatoes onto plates, top with chicken and mushroom-mustard sauce, and pile kale on the side.
Health notes: ~750–900 kcal per serving (estimate). Healthiness: Moderate—high protein and lots of greens; richer from butter/cream and potatoes. To lighten: use olive oil instead of butter for the mash and skip cream, adding a splash of broth instead.
Drink pairing: Wine styles: - White Burgundy style Chardonnay (lightly oaked) for the creamy mustard-mushroom sauce. - Dry Chenin Blanc (Vouvray/Savennières style) if you want more lift and acidity. - Light Pinot Noir (Oregon or California coastal) if you prefer red. Local-ish brand suggestion (depending on your state availability): Chateau Ste. Michelle Chardonnay (WA) is widely distributed and a solid match; for Pinot Noir, look for an Oregon Willamette Valley bottling (A to Z Wineworks is common).