Chicken · ALWAYS FREE
Mustard & mushroom chicken braise
Boneless chicken thighs simmer with browned mushrooms, onion and thyme before a gentle yogurt-mustard finish.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Pat chicken dry and season with half the salt. Heat the oil in a wide heavy lidded skillet over medium-high heat. Brown chicken in two batches for about 3 minutes per side; it will not be fully cooked. Transfer to a clean plate. Keep raw-poultry utensils separate and wash hands.
- Add mushrooms to the same pan and cook for 6-8 minutes, stirring occasionally, until released liquid mostly evaporates. Add onion and remaining salt; soften for 5 minutes. Stir in garlic, thyme and pepper for 30 seconds.
- Add measured water and scrape browned bits from the pan. Return chicken and any collected juices. Cover and simmer gently for 15-20 minutes, until every piece reaches 165°F (74°C) at the thickest center. Uncover for the last few minutes if the liquid remains very thin.
- Remove the pan from heat. Whisk yogurt and mustard in a bowl, then whisk in a few spoonfuls of hot pan liquid. Fold this tempered mixture into the pan without boiling. Divide all chicken, vegetables and sauce into four equal portions. Refrigerate within 2 hours and use within 3-4 days; reheat gently but thoroughly to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 324 kcal
- Protein
- 39.4 g
- Total carbohydrate
- 10.3 g
- Total fat
- 13.9 g
- Total sugars
- 4.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Gluten-Free: Complete ingredient review of Mustard & mushroom chicken braise: raw boneless skinless chicken thigh; cremini mushrooms; onion; olive oil; water; plain unsweetened whole-milk Greek yogurt; prepared yellow mustard; garlic; dried thyme; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - High Protein: 680 g of the weighed raw edible protein ingredient supplies 33.42 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
