Dijon Chicken

4.6
(25)
25 Reviews
4 Photos

Dijon chicken is an incredibly easy and deliciously creamy dish made with pan-seared chicken thighs, tender onions, white wine, herbs, heavy cream, and plenty of Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef! Serve with rice, pasta, or bread for mopping up the sauce.

Submitted by Diana71
Updated on June 7, 2024
Dijon Chicken served with noodles and garnished with fresh herbs on a plate
4
4
4
Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 ½ pounds skin-on, bone-in chicken thighs

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1/4 cup plus 1 tablespoon Dijon mustard, divided

  • 1 medium yellow onion, sliced

  • 3/4 cup white wine

  • 3/4 cup chicken broth

  • 1/3 cup heavy cream

  • 1 large bay leaf

  • 5 sprigs fresh thyme

Directions

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

    Dijon Chicken ingredients on a white counter

    Dotdash Meredith Food Studios

  2. Sprinkle chicken thighs all over with salt and pepper. Heat oil and butter in a large, oven-proof skillet over medium-high heat. Place chicken thighs into the skillet, skin-side down. Cook until skin is golden on one side, 3 to 4 minutes; turn thighs over. Brush with 1 tablespoon mustard and continue to cook until bottom side is golden, 3 to 4 minutes more. Transfer thighs to a plate.

    Hand brushing Dijon mustard on chicken thighs cooking in a cast iron skillet on a burner

    Dotdash Meredith Food Studios

  3. Reduce heat to medium; add sliced onion and remaining 1/4 cup of mustard to the skillet. Cook, stirring often, until onions are mostly translucent and evenly coated in mustard, 4 to 5 minutes. Add wine and use a wooden spoon to scrape up any browned bits from bottom of skillet. Increase heat to medium-high and bring to a boil; simmer until sauce reduces slightly and no longer smells strongly of alcohol, about 3 minutes. Add broth, heavy cream, bay leaf, and thyme; stir to combine.

    Dijon Chicken gravy in a pan on a burner

    Dotdash Meredith Food Studios

  4. Return chicken, skin-side up, to the skillet and cover. Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

    Dijon Chicken cooking with sauce in a cast iron skillet on a burner

    Dotdash Meredith Food Studios

From the Editor

This recipe was tested in our test kitchen and updated to season the chicken thighs with mustard after they had been pan-seared.

Nutrition Facts (per serving)

539 Calories
37g Fat
5g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 539
% Daily Value *
Total Fat 37g 48%
Saturated Fat 14g 69%
Cholesterol 248mg 83%
Sodium 916mg 40%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 41g 83%
Vitamin C 3mg 3%
Calcium 51mg 4%
Iron 2mg 13%
Potassium 544mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.