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Mustard-Butter Tarragon Chicken Thighs

12/15/2025 | Metabolic Renewal Nurse |

(With Optional Pan Finish)

Serves: 4

Serving size: 1 chicken thigh (+ optional pan greens/broth)

Ingredients:

4 bone-in, skin-on chicken thighs

3 tbsp butter

1½ tbsp Dijon mustard

1 tsp dried tarragon

Salt & pepper

Optional finishing step:

½–¾ cup broth

Splash of apple cider vinegar

Greens (kale or chard), optional

Instructions:

  1. Preheat oven to 425°F.
  2. Melt butter and stir in Dijon mustard and tarragon.
  3. Pat chicken thighs dry and season generously with salt and pepper.
  4. Place thighs skin-side up in a baking dish or oven-safe pan.
  5. Spoon mustard-butter mixture over each thigh.
  6. Roast uncovered for 40–45 minutes, until skin is golden and internal temperature reaches 165°F.

Optional pan finish (your way):

7. Remove chicken thighs from the pan and set aside.

8. Place pan on the stovetop over medium heat.

9. Add broth and a splash of any vinegar, scraping up browned bits.

10. Add greens if using and cook until just wilted.

11. Serve chicken with or without the pan finish — both are delicious.

Per serving (without optional finish):

Calories: ~400–425

Protein: 26–28 g

Fat: 34–36 g

Net Carbs: <1 g