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Chicken Thighs with Sautéed Radishes Recipe

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Filed Under: Entrées

Chicken Thighs with Sautéed Radishes Recipe


  • 1 1/4 lbs. FreeBird chicken thighs, boneless and skinless chicken, cut into 1-inch pieces
    1 tsp. salt
    1/4 pepper
    2 Tbsp. olive oil
    2 Tbsp. minced shallot
    12 radishes, trimmed and quartered lengthwise
    1/4 cup low-sodium chicken broth
    2 Tbsp. Dijon mustard
    1/4 cup half-and-half
    1 bunch watercress (about 4 oz), divided into four servings
    1/4 cup sliced scallions


  1. Preheat oven to 250 degrees F (warm oven). 

    Season chicken thigh pieces with salt and pepper.

    Heat olive oil in large sauté, pan over medium-high heat. Add shallots to pan and sauté for 1 minute. Add chicken pieces and radish halves to pan and continue to sauté, until golden brown and cooked through, about 15 minutes.

    Remove chicken and radishes to an oven-safe plate and keep warm in oven.

    Add broth to sauté pan and turn heat to high. Stir, scraping up any browned bits. Whisk in the Dijon mustard. Reduce heat to medium-low and whisk in the half-and-half. Cook 2-3 minutes more, allowing the sauce to thicken slightly. Remove from heat. Adjust seasoning, if necessary.

    Place one serving of watercress on each plate. Divide chicken and radishes among the plates, placing it on top of the watercress, and spoon some of the pan sauce over each serving. Sprinkle sliced scallions on top of each dish.

    Recipe source: National Chicken Council

Number of servings (yield): 4