For an even richer flavor, try using bone-in, skin-on chicken breasts instead of thighs. Dry white wines like Sauvignon Blanc or Pinot Grigio work best in this recipe. Avoid sweet wines. If you don't have an oven-proof skillet, you can transfer the chicken and sauce to a baking dish before baking.
Dijon Chicken
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PREP TIME5 mins
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COOK TIME35 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS81
This Dijon Chicken recipe is an incredibly easy and deliciously creamy dish. 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 divine sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol248 mg
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Fiber1 g
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Protein41 g
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Saturated Fat14 g
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Sodium916 mg
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Sugar2 g
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Fat37 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
02 Step
Recipe View 7 mins 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, about 3 to 4 minutes; turn thighs over. Brush with 1 tablespoon mustard and continue to cook until bottom side is golden, about 3 to 4 minutes more. Transfer thighs to a plate.
03 Step
Recipe View 12 mins 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, about 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.
04 Step
Recipe View 18 mins 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).
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Eulalia Mohrsatterfield
Jun 11, 2025This recipe is a weeknight lifesaver! So easy and delicious.
Cayla Mueller
Dec 10, 2024I added a splash of lemon juice at the end for extra brightness. Highly recommend!
Monroe Hirthe
Aug 15, 2024The sauce is incredible! I served it over mashed potatoes and it was a hit.