Crispy-Skin Chicken Thighs in Creamy Dijon Pan Sauce with Buttered Egg Noodles

Golden chicken and a silky mustard-cream sauce over noodles — the fastest route to feeling taken care of.

⏱ 30 min · easy · 🍽 serves 4

★★★★★ 5.0 from 1 home cook

Ingredients

• 6 bone-in, skin-on chicken thighs (or 6 boneless, skinless if you want them faster)
• Kosher salt and freshly cracked black pepper
• 1 tbsp neutral oil
• 8 oz wide egg noodles
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, thinly sliced
• 1 large shallot, finely diced
• 1/2 cup dry white wine (or chicken stock)
• 3/4 cup chicken stock
• 2/3 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp whole-grain mustard
• 2 tsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 1 tsp lemon juice

Steps

1. Put a large pot of well-salted water on to boil. Pat the chicken bone-dry with paper towels and season generously on both sides with salt and pepper — dry skin is the whole game.
2. Heat oil in a large heavy skillet over medium-high. Lay thighs in skin-side down and DON'T move them. Cook 10-12 minutes until the skin is deep golden and releases on its own, then flip and cook 5-6 minutes more (165°F). Transfer to a plate, skin-side up.
3. While the chicken sears, boil the noodles to al dente. Drain, reserving 1/2 cup pasta water, and toss the noodles with 2 tbsp butter and a splash of that water. Cover to keep warm.
4. Pour off all but 1 tbsp of fat from the skillet. Lower to medium, add shallot and garlic, and cook 90 seconds until soft and fragrant — don't let the garlic brown.
5. Pour in the wine and scrape up every brown bit on the bottom of the pan. Simmer until nearly evaporated, about 2 minutes.
6. Add stock, cream, both mustards, and thyme. Simmer 4-5 minutes until the sauce coats the back of a spoon. Kill the heat, swirl in the last tbsp of butter and the lemon juice, then taste and adjust salt.
7. Nest the noodles in warm shallow bowls, spoon sauce over, and set the chicken on top skin-side up so it stays crisp. Shower with parsley and eat immediately.