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Seared Chicken with Mustard Pan Sauce, Mashed Potatoes, and Snap Peas

A well-browned skillet, two styles of mustard, and a little cream build a savory sauce for juicy chicken, fluffy potatoes, and bright snap peas.

Mustard-sauced seared chicken is plated with fluffy mashed potatoes and bright snap peas.

This supper uses the chicken skillet twice: first to brown the meat, then to turn its savory fond into a quick mustard sauce. The potatoes simmer while the chicken sears, and the peas cook briefly at the end so the meal stays practical and colorful.

Build a good sear

Drying the chicken is the first step toward deep browning, and leaving space in the skillet prevents the pieces from steaming. Let the first side cook undisturbed until it releases, then use an instant-read thermometer to bring the thickest part to 165 F without guessing.

Use the browned bits

The shallot softens in the skillet after the chicken comes out, loosening the browned bits as stock simmers. Dijon brings a smooth, direct mustard note while whole-grain mustard gives the sauce texture; cream rounds the edges without hiding either flavor.

Chicken browns in a skillet before browned bits are used for a mustard cream pan sauce. — Chicken browns in the skillet before shallot, stock, mustard, and cream become the pan sauce.

Keep the sides on schedule

Potatoes take the longest, so start them first and mash them while the chicken rests. Keeping the pot covered preserves their heat while the snap peas get a fast sauté in the skillet.

Keep the peas bright

Sugar snap peas need only a few minutes over fairly high heat. Stop when they are vivid green and crisp-tender, then finish with butter so their fresh sweetness balances the rich sauce and potatoes.

Glossy mustard sauce, browned chicken, fluffy potatoes, and vivid snap peas show contrasting textures. — Glossy mustard pan sauce coats seared chicken beside fluffy potatoes and bright green snap peas.

Seared Chicken with Mustard Pan Sauce, Mashed Potatoes, and Snap Peas

4 servings

50 minutes total

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 8 oz sugar snap peas, strings removed
• 1 small shallot, finely minced
• 1/2 cup low-sodium chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/4 cup heavy cream
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, plus more for the potato water
• 1/4 tsp freshly ground black pepper

Method

Boil the potatoes
Put the potatoes in a saucepan, cover with cold water by about an inch, and salt the water generously. Bring to a boil, then simmer until a knife slides into the largest piece without resistance.
Look for: Potatoes are tender throughout and do not resist the knife tip.
Dry and season the chicken
While the potatoes cook, pat the chicken thighs thoroughly dry and season both sides with the kosher salt and pepper. Let the seasoned chicken stand at room temperature while the skillet heats.
Look for: The surface is dry to the touch and seasoning is evenly distributed.
Sear the chicken
Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken without crowding and sear 5 to 7 minutes on the first side, until well browned and it releases readily; turn and cook until the center reaches 165 F.
Look for: The first side is deeply golden and releases easily; the thickest part reaches 165 F.
Rest the chicken
Transfer chicken to a clean plate and rest for 5 minutes while you make the sauce. Keep any juices on the plate to stir into the finished sauce for extra savory flavor.
Look for: Juices settle on the plate and the chicken remains warm and moist.
Build the pan sauce
Pour off excess fat, leaving the browned bits in the skillet, then reduce heat to medium and add the shallot. Cook until softened, scraping the pan, then add 1/2 cup stock and simmer until slightly reduced; whisk in Dijon, whole-grain mustard, and the remaining 2 tbsp cream until glossy.
Look for: The shallot is soft, browned bits dissolve into the stock, and the sauce lightly coats a spoon.
Mash the potatoes
Drain the tender potatoes and return them to the saucepan. Add 3 tbsp butter and 2 tbsp cream from the measured amount, then mash until fluffy; season to taste and cover to keep warm.
Look for: Potatoes are fluffy with no large lumps and remain soft rather than gluey.
Sauté the snap peas
Heat the remaining 1 tbsp olive oil in the skillet or a second clean pan over medium-high. Add snap peas and cook, tossing, until bright green and crisp-tender; add the remaining 1 tbsp butter and a pinch of salt.
Look for: Peas are vivid green with a little blistering but still snap when bent.
Balance and serve
Stir the chicken resting juices into the mustard sauce and taste; if it feels too sharp, whisk in a spoonful of cream, or add a splash of stock if it is too thick. Spoon sauce over the chicken and serve with mashed potatoes and snap peas.
Look for: Sauce tastes savory and rounded, with both mustards distinct but not harsh.