Beer cheese anything is my weakness. Dipping warm, soft pretzels in my beer cheese dip is one of my favorite snacks in the world! There is just something about that sharp cheddar with a full bodied, hoppy beer that speaks to my soul. This time though, I took that wonderful combo and put it into a luscious sauce to slather on juicy chicken thighs. These beer cheese chicken thighs are really simple to make and so darn comforting.
That was all there was to it! I just served the chicken with the excess sauce spooned over it with rice and veggies on the side. Serve it with your favorite sides too, it goes with anything! Oh my goodness, the chicken was super tender and that sauce was simply divine. Hope you all love it too! xoxo
These beer cheese chicken thighs are pure comfort food and simple to make! The juicy dark meat is so good slathered in the mustardy, cheesy, boozy sauce.
- 1 stick butter divided
- 12 whole boneless, skinless chicken thighs
- 2 pinches salt
- 2 pinches black pepper
- 1 bottle beer divided
- 6 tablespoons all-purpose flour
- 2 tablespoons dijon mustard
- 3 cups milk
- 12 ounces shredded cheddar cheese
- fresh dill roughly chopped as needed to sprinkle on top
Get out a large pot and heat two tablespoons of the butter in it over medium high heat. Brown the first 6 chicken thighs in it for 5 minutes on each side. On the second side, pour in two tablespoons of the beer to cook the chicken in it a little. Remove them to a plate and add the next 6 thighs to the pot. Pour in another two tablespoons of the beer again when they are on the second side. Remove them to a plate when they are done as well and pour in another tablespoon of the beer in to deglaze the pan and scrape up the brown bits from the pan.
Add in the remaining 6 tablespoons of butter and let it start to melt. Whisk in the flour until it becomes a paste and just starts to turn golden. Whisk in the mustard and a 1/4 cup of the beer and let them cook in for a minute. The remaining beer in the bottle goes to the chef! Then slowly pour in the milk while you keep whisking until you have a sauce. Turn the heat to medium low and let it bubble and thicken for 10 minutes, whisking it ocassionally. Finally, whisk in the cheese and nestle the chicken back into the sauce. Let it bubble together for another 10 minutes. Then serve immediately with the dill sprinkled on top and your favorite sides. Enjoy!