Chicken thighs with dairy-free creamy mustard sauce in a cast-iron skillet next to a brown and white towel all on a wooden surface (with logo overlay)

Chicken Thighs with Dairy-Free Creamy Mustard Sauce

Adding dairy-free creamy mustard sauce is an easy way to liven up chicken thighs for a tasty dinner. Use only one pan for easy cleanup, too!

Jump to Recipe

Early this year, I found out that I am allergic to eggs and dairy. They were both a shock to me since I’ve been enjoying both for 30 years now! But, it’s made me reevaluate a lot of recipes and find some alternatives to all of the dairy in our meals. Luckily, we had already been using almond milk almost exclusively for years. But others were an adjustment.

Some substitutions are easier than others. Almond milk for milk. Vegan butter for regular butter. Even vegan cheese is fairly easy to find. Though when it comes to ingredients like heavy whipping cream and sweetened condensed milk, it isn’t as easy.

Normally, in a recipe like this, I would use heavy cream to thicken up the sauce. Instead, I opted for some canned coconut cream. Since it isn’t too much, I didn’t taste the coconut at all in this meal.

Step by Step

Ingredients

  • 2 lbs chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1/2 cup white cooking wine
  • 2 tbsp dijon mustard
  • 1/2 cup coconut cream
  • 1 tbsp capers
Ingredients for chicken thighs with dairy-free creamy mustard sauce in stainless steel bowls on a wooden surface

Preparation

Sprinkle the chicken with salt and pepper.

In a large skillet, heat 1 tbsp olive oil over medium-high heat.

Add the chicken and cook for at least 10 minutes per side, flipping as needed to prevent sticking and burning.

Chicken thighs cooking in a cast-iron skillet on a wooden surface

Remove the chicken from the pan.

Add remaining 1 tbsp olive oil and sliced onion.

Cover and cook for about 3-5 minutes, until the onion has softened.

Sliced onions cooking in a cast-iron skillet on a wooden surface

Pour in the white cooking wine and mustard then reduce to a simmer.

Stir in the coconut cream and capers.

Sliced onions in wine and coconut cream sauce in a cast-iron skillet on a wooden surface

Return the chicken to the pan, cover, and simmer until the chicken is cooked through, about another 10-20 minutes, depending on the thickness of the chicken.

Sliced onions in wine and coconut cream sauce topped with cooked chicken thighs in a cast-iron skillet on a wooden surface

Serve chicken smothered in creamy mustard sauce and garnish with parsley if desired.

Chicken thighs with dairy-free creamy mustard sauce in a cast-iron skillet next to a brown and white towel all on a wooden surface (vertical)

Leftovers

Leftover chicken thighs with dairy-free creamy mustard sauce can be stored in an airtight container in the refrigerator. When you store it together, the chicken will likely absorb some of the sauce into it as it sits. To reheat, place the chicken and sauce in a skillet and warm over medium heat until warmed through.

Recipe

Originally Published On: October 13, 2021

Chicken thighs with dairy-free creamy mustard sauce in a cast-iron skillet next to a brown and white towel all on a wooden surface

Chicken Thighs with Dairy-Free Creamy Mustard Sauce

Adding dairy-free creamy mustard sauce is an easy way to liven up chicken thighs for a tasty dinner. Use only one pan for easy cleanup, too!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course:
Main Dish
Cuisine:
American
Diet
Gluten Free
Keyword:
chicken
|
chicken thighs
|
coconut cream
|
dijon mustard
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Gluten-Free
|
Keto
|
Nut-Free
|
Paleo
Meat:
Chicken/Turkey
Cooking Method:
One-Pan Meals
Servings: 4
5 from 8 votes

Ingredients

  • 2 lbs chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1 yellow onion (thinly sliced)
  • 1/2 cup white cooking wine
  • 2 tbsp dijon mustard
  • 1/2 cup coconut cream
  • 1 tbsp capers

Recommended Equipment

Instructions

  • Sprinkle the chicken with salt and pepper
  • In a large skillet, heat 1 tbsp olive oil over medium-high heat
  • Add the chicken and cook for at least 10 minutes per side, flipping as needed to prevent sticking and burning
  • Remove the chicken from the pan
  • Add remaining 1 tbsp olive oil and sliced onion
  • Cover and cook for about 3-5 minutes, until the onion has softened
  • Pour in the white cooking wine and mustard then reduce to a simmer
  • Stir in the coconut cream and capers
  • Return the chicken to the pan, cover, and simmer until the chicken is cooked through, about another 10-20 minutes, depending on the thickness of the chicken
  • Serve chicken smothered in creamy mustard sauce and garnish with parsley if desired
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Nutrition Facts
Chicken Thighs with Dairy-Free Creamy Mustard Sauce
Amount Per Serving (3 oz)
Calories 680 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 20g100%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 21g
Cholesterol 222mg74%
Sodium 611mg25%
Potassium 629mg18%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 39g78%
Vitamin A 187IU4%
Vitamin C 3mg4%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

16 thoughts on “Chicken Thighs with Dairy-Free Creamy Mustard Sauce”

  1. Looks so good. While my family doesn’t care for chicken thighs, I bet this tastes just as good using chicken breasts. I can’t wait to give it a go. We are always looking for a new chicken recipe.

  2. When it comes to chicken, my granddaughter will only eat chicken thighs. So…we are always looking for different ways to make them! This looks good enough to try!

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