dijon chicken recipe

This Creamy Dijon Chicken is a delicious one-pan recipe that is made in only 30 minutes. It features seasoned chicken thighs, a creamy dijon mustard sauce, fresh spinach, and crumbled bacon.

Creamy Dijon Chicken

½ pounds boneless and skinless chicken thighs

salt

pepper

Tablespoons (30 milliliters) avocado oil

bacon

Tablespoons (1 ounce) unsalted butter

white onion, finely chopped

garlic powder

Italian seasoning

chicken broth

(5 milliliters) lemon juice

(240 milliliters) heavy whipping cream

Tablespoons (45 grams) dijon mustard

(28 grams) shredded Parmesan cheese

(~56 grams) fresh spinach

Roughly chopped fresh parsley

Freshly-cracked pepper

Season Chicken

 Season both sides of chicken thighs with salt and pepper.

Cook Chicken

 In a large pan over medium-high heat, heat oil. Once hot, add chicken thighs and cook until internal temperature reaches 165 degrees, about 5 minutes per side, depending on thickness of chicken. Transfer chicken to a plate and set aside.

Cook Bacon

 In the same pan over medium heat, cook bacon until crispy. Transfer bacon to a plate and set aside. Do not wipe out pan.

Cook Onion And Seasonings

 Melt butter in pan. Add onion and cook until transparent and edges are golden. Stir in garlic powder and Italian seasoning and allow to cook for 1 minute.

Simmer Then Crumble Bacon

 Pour in chicken broth and lemon juice and, using a wooden spoon, scrape up browned bits from bottom of pan. Simmer until liquid has reduced by about half, about 2 minutes. While waiting, crumble up cooked bacon and then set aside.

Add Cream And Dijon

Stir in heavy cream and dijon mustard and bring mixture to a light simmer (watch it carefully so it doesn&#8217;t start to boil) before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.

Add Cheese And Spinach

Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt.

Final Steps

Return chicken to pan, sprinkle on crumbled bacon, then garnish with parsley and freshly-cracked pepper.

Wow, this recipe is a keeper.  I love a good creamy sauce and this creamy dijon is so delicious.  And the whole recipe is just so easy to make.

Great recipe! I love the creamy sauce! It was a delicious meal to serve.

I recently prepared the creamy Dijon chicken for our dinner, and it received rave reviews. This recipe is going to be a regular in our dinner rotation!

Delicious Dijon chicken! The whole family loved it, and it was so easy to make. Will be a regular on our menu from now on.

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This Creamy Dijon Chicken is a delicious one-pan recipe that is made in only 30 minutes! It features seasoned chicken thighs, a creamy dijon mustard sauce, fresh spinach, and crumbled bacon.

Indulge in a true French classic with this Creamy Dijon Chicken! Golden-browned chicken is braised in white wine and herbs, then smothered in a rich, tangy Dijon mustard sauce. This dish brings all the comforting flavors of French cuisine right to your table. Plus, it&#39;s surprisingly simple to make! Pair with your favorite side dishes, and you’ve got a restaurant-quality meal at home!

Juicy Chicken Thighs with Creamy Dijon Pan Sauce

(3½-4 lb) chicken, (cut into 4 or 6 pieces)

tsp kosher salt

tsp black pepper

Tbsp (48 grams) unsalted butter

shallot,

thyme sprigs, (plus more for serving)

bay leaf

½ cup (118 milliliters) heavy cream

¼ tsp sweet paprika

Flaky sea salt

Recommended potatoes vegetables

Season the chicken. Pat chicken pieces dry with a paper towel, then season generously on both sides with 2 tsp kosher salt and ¼ tsp black pepper. If not already at room temperature, allow the chicken to sit out for 15-20 minutes before cooking.

Brown the chicken. Heat 4 Tbsp (48g) unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken pieces skin side down, then cook for 6-8 minutes, or until the skin is golden brown. Flip the chicken over and cook for an additional 5 minutes.

Braise the chicken. Add 1 halved shallot, 5 fresh thyme sprigs, and 1 dried bay leaf, then pour in 1 cup (237ml) of white wine. Reduce the heat to medium low, cover the pan with a lid, then cook for about 20-25 minutes, until the chicken is fully cooked and has reached an internal temperature of 165F.

Allow the chicken to rest. Use tongs to transfer the chicken to a plate, then cover loosely with foil. While the chicken rests, make the sauce.

Make the sauce. Strain the liquid through a fine mesh sieve set over a large measuring cup or bowl, then pour the liquid back into the pan. Set over high heat and allow the sauce to reduce for about 1-2 minutes. Pour in ½ cup (118ml) heavy cream, then continue cooking for another 1-2 minutes, stirring often. Turn off the heat, then transfer about ¼ cup of the sauce back to the mixing bowl or measuring cup. To this, whisk in 2 large egg yolks until tempered. Pour the egg and sauce mixture back into the pot, then stir until well mixed. Finally, add 1 heaping Tbsp Dijon mustard, then stir well. Taste and adjust seasoning as needed.

Garnish, then serve! Serve the chicken hot with plenty of the creamy mustard sauce poured on top. Finish with a pinch of flaky sea salt and fresh thyme leaves. Enjoy!

Such a deceptively luxurious dish for your taste buds! If you're looking for something with an awesome time/ingredient-to-opulent flavor ratio, look no further! The sauce is so versatile. I added some veggies because I am trying to incorporate more into my families daily cuisine and it was a total banger. Even my neighbor and their kids crushed it

Everyone enjoyed this luscious dish. We paired it with mashed potatoes and asparagus.  Chicken was very flavorful and tender. Will be making this one on a regular basis.

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Creamy Dijon Chicken

Juicy Chicken Thighs with Creamy Di...

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