Thyme & Tender | Chicken with Mustard, Onions, Lemon & Mushrooms

A Sun-Drenched Summer Table

This dish came together not because I planned it — but because my fridge asked me to listen. I had chicken thighs that needed using, onions softening in the drawer, a half-cut lemon drying on a plate, and thyme I’d forgotten I brought from the garden.

Cremini mushrooms sat waiting like a forgotten promise. The Dijon mustard — well, I always have it. That and butter are constants in my kitchen.

So I did what I always do when ingredients are nearing their end: I brought them together and gave them a little love. I browned the chicken, let the onions melt down slow, added the mushrooms, the mustards, the lemon, and a bay leaf I tucked in like a whisper. And what came from it? A golden little skillet supper — bright, savory, fragrant, and comforting.

Not planned. But maybe better that way.

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Recipe
Serves: 4
Best For: Summer nights, dinner guests, or a sultry solo meal

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or 6 boneless skinless)

• Kosher salt + freshly ground black pepper

• 2 Tbsp olive oil

For the Pan Sauce:

• 2 Tbsp butter, divided

• 2 large yellow onions, thinly sliced

• 3 garlic cloves, thinly sliced or smashed

• 1 bay leaf

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 5–6 oz cremini mushrooms, sliced

• 1 Tbsp Dijon mustard

• ½ tsp grainy mustard (optional)

• Zest of 1 lemon

• Juice of ½ lemon, more to taste

• ½ tsp honey or maple syrup (optional)

• ½ cup dry white wine (or extra broth)

• ¾ cup chicken broth

• 1 Tbsp crème fraîche, sour cream, or heavy cream (optional)

• 1 Tbsp cold butter (to finish)

• Chopped fresh parsley (for garnish)

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🔪 Method

1. Sear the Chicken

Pat chicken thighs dry and season generously with kosher salt and black pepper.
In a large skillet or braiser, heat 2 Tbsp olive oil over medium-high heat.
Add chicken skin-side down and sear for 5–6 minutes until golden and crisp. Flip and cook for another 2–3 minutes, then transfer to a plate.

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2. Caramelize the Onions

Lower heat to medium. Add 1 Tbsp butter to the pan.
Add sliced onions and a pinch of salt. Stir to coat, then cook for 12–15 minutes, stirring occasionally, until onions are soft, translucent, and beginning to turn golden. The pan should smell sweet and buttery.

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3. Add Garlic + Mushrooms

Once the onions are softened and lightly golden, add sliced garlic and cremini mushrooms.
Cook for 5–7 minutes, stirring occasionally, until mushrooms have released their liquid and browned, and garlic is fragrant but not browned or crisp.
If the pan starts to dry out, add a splash of broth or oil to protect the garlic.

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4. Layer in Aromatics

Add the bay leaf and thyme. Stir in:

• 1 Tbsp Dijon mustard

• ½ tsp grainy mustard (if using)

• Zest of 1 lemon

• Juice of ½ lemon

• ½ tsp honey or maple (optional)

Stir to combine and cook for 1 minute, just until the mustard loosens and everything smells bright and savory.

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5. Deglaze + Build the Sauce

Pour in ½ cup dry white wine (or broth) and scrape up any golden bits stuck to the pan.
Simmer for 1–2 minutes, then add ¾ cup chicken broth. Bring to a gentle simmer.

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6. Return the Chicken + Simmer

Nestle the seared chicken thighs back into the sauce, skin-side up, with any juices from the plate.
Cover and simmer over low heat for 20–25 minutes (or 15 minutes for boneless) until the chicken is cooked through and tender.
Uncover the pan for the last 5 minutes to allow the sauce to reduce slightly.

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7. Finish the Sauce

Remove chicken and bay leaf briefly.
Stir in 1 Tbsp crème fraîche (or cream) and 1 Tbsp cold butter.
Swirl until glossy and thickened. Adjust seasoning — maybe more lemon, salt, or black pepper.

Return the chicken to the pan, spoon sauce and mushrooms over top, and garnish with fresh parsley.

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🥂 Suggested Pairings

• Sides:

  • Mashed potatoes, herbed rice, or crusty sourdough

  • A sharp arugula salad with lemon vinaigrette

  • Roasted carrots or haricots verts with butter + herbs

• Drinks:

  • White Burgundy, Sauvignon Blanc, or sparkling cider

  • Lemon water with thyme sprigs and a drizzle of honey

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Last Week at the Table: From Flame & Flesh Menu

Starter: Aguachile de Aguachile de Durazno Blanco y Camarón (Peach & Coconut)

Main Dish: Chipotle-Peach Glazed Salmon

Dessert: Hibiscus & Peach Galette

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🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration. For menus browse Menus | This Week at The Table

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👋 A Note from Lily

I love this kind of cooking — the kind that begins with a question: what do I already have?
There’s something magical about taking what’s on the edge of spoiling and turning it into a meal so good you’d make it again on purpose.

I hope this becomes one of your comfort dishes too. A little bright. A little golden. And always, always enough.

—Lily

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