Parmesan Mustard Brown Ale Skillet Chicken

This is how we are. We binge-ate poultry just last week, and here we are, eating chicken again. But chicken isn’t just part of our diet, it’s part of our life. It’s probably the first meat we eat as kids, and the first meat we learn to cook, and it’s our go-to for quick weeknight meals, which is what we eat more than any other type of meal.

So, even though we ate so much we’d rather forget last week even happened, this meal is perfect for this time of year: a week full of holiday shopping, last-minute gatherings, Christmas pageants, and trying to figure out how to fit it all into our tight schedules. It’s chicken that takes only one pot and about 20 minutes to get on the table, leaving you more time to spend at the mall.

Parmesan Mustard Brown Ale Skillet Chicken

Yield: 6 servings


  • 6 chicken thighs, skin on
  • Salt and pepper
  • 1 tablespoon olive oil
  • ½ cup chopped white onions
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 1 cup brown ale
  • 1 cup chicken broth
  • ½ cup cream
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon stone-ground mustard
  • Rice, for serving


  1. Sprinkle the chicken on all sides with salt and pepper.
  2. Heat the olive oil in a cast iron skillet over medium-high heat.
  3. Add the chicken, skin-side down, and cook until skin is golden brown and crispy, and most of the fat has been rendered. Turn over and cooked until browned. Remove the chicken from pan and set aside (it will not be cooked through).
  4. Add the onions to the pan; cook until lightly browned. Sprinkle with the cornstarch and flour; whisk until combined.
  5. Add the brown ale and chicken broth. Lower the heat to medium and bring to a low simmer.
  6. Add the cream; stir to combine. Add half the cheese, stir until combined, and then add the remaining cheese and stir until combined. Stir in the mustard, salt and pepper to taste.
  7. Add the chicken back into the pan, skin-side up. Simmer until the sauce has thickened and the chicken is cooked through, about 10 minutes.

Photo credit: Jackie Dodd