Skillet Chicken Thighs with Mustard Cream Sauce (No Dairy)

Step 1

Dice bacon and heat a large skillet over medium heat. Place bacon in the skillet to cook, stirring occasionally, until it is just browned. Remove and place on a paper towel lined plate.

Step 2

While the bacon is cooking, make the mustard sauce by combining all of the mustard sauce ingredients in a bowl or large measuring cup. Whisk to mix.

Step 3

Chop, onion, mushrooms and kale. Measure out remaining ingredients.

Step 4

When the bacon is finished, reserve bacon fat in the pan and keep the skillet on medium heat. Place the chicken in the skillet to cook. Cook for 4-5 minutes, without disturbing. Flip it and cook for another 4-5 minutes. If the chicken is just slightly undercooked, that's ok. It will finish cooking with the sauce. Remove and place on a plate.

Step 5

Place onion in the skillet and cook, stirring occasionally, for 3-4 minutes, until the onion starts to soften.

Step 6

Add the mushrooms and cook, stirring occasionally, for another 2-3 minutes.

Step 7

Give the mustard sauce a quick whisk to mix and pour it into the skillet. Scrape to deglaze with a wooden spoon. Bring the sauce to a quick simmer.

Step 8

Add the chicken and bacon back into the skillet. Cover, turn down heat and simmer for 4-5 minutes. The sauce should thicken a little. Ensure that the chicken is cooked through.

Step 9

Remove cover and add in the kale. Stir to mix for 2-3 minutes, until the kale is wilted.

Step 10

Serve chicken topped with chopped parsley if desired. Spoon some of the sauce over the chicken for serving.