There’s nothing quite like settling in for a filling and heart warming meal with friends or family after a weekend long run or a challenging speedwork session. This recipe for mustard chicken thighs served over wild rice is one of those meals. Around here, we believe in nourishing your body with wholesome, filling ingredients that will replenish your strength and bring the fuel you need to achieve your running goals. Beyond running, we also believe that, if you aren’t fueling your body properly, you’ll feel it in all areas of your life, from having less energy as a mom to feeling more agitated through life’s demands.
Rather than buying into the gimmicks and ‘quick fixes’ of diet culture, take a long-term view of your health and nourish your body as well as the bodies of your family with the nutrients and energy you need.
These mustard chicken thighs are a great meal to serve for a weekend lunch or weeknight meal and they’re super easy to prepare. The sauce brings a gentle mustard flavor that pairs well with the chicken and wild rice. The recipe should prepare just the right amount for a family of four, but feel free to add a few more chicken thighs into the mix if you’ll be serving an extra hungry group. These mustard chicken thighs are also great to prepare in advance on the weekend and quickly reheat through the week to enjoy at lunchtime.
Mustard Chicken Thighs with Wild Rice
- 5 or 6 chicken thighs, boneless and skinless
- 3 tbsp unsalted butter
- 1 clove garlic, minced
- salt and black pepper
- wid rice, prepared
- 2 tbsp stone ground dijon mustard
- 2 tbsp honey
- 1 tbsp flour
- 2/3 cup chicken broth
- 1/2 cup heavy cream
- salt and black pepper, to taste
- Salt and pepper the chicken thighs on both sides. Set aside.
- In a large saute pan, melt the butter over medium heat. Add the garlic and saute for 1 minute.
- Add the chicken thighs to the saute pan and fry for about 5 minutes on each side, until browned.
- Remove the chicken thighs from the saute pan and transfer to a plate (they won't be completely cooked at this point). Reserve the butter in the saute pan.
- To prepare the mustard sauce, in the same pan used to fry the chicken thighs, add the mustard and honey to the butter in the pan. Whisk to combine, reduce heat to medium-low and let simmer for 1 minute.
- Add the flour to the mustard mixture and whisk to combine.
- Slowly pour the chicken broth into the pan, whisking constantly to combine.
- Add the cream to the pan, whisking to combine. Salt and pepper to taste.
- Return the chicken thighs to the pan, along with their juices from the plate.
- Cover the saute pan, reduce heat to low and let simmer for 10 minutes or until the sauce is slightly thickened and the chicken thighs are cooked through.
- Serve the chicken thighs over prepared wild rice with a large spoonful of the mustard sauce.
Looking for more dinner recipes that the family is sure to love? Check out our recipe for honey glazed chicken thighs!
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So, how did the recipe turn out? Let us know by leaving a comment below!