Easy skillet Dijon chicken gets dinner on the table in 40 minutes that comes with a slow cooked taste. Chicken thighs are cooked with shallots, rosemary, white wine and Dijon mustard that makes a delicious gravy. A really good one pan dinner.
This is such a comforting dish and because it’s all made on one pan, clean-up is a breeze! Just serve with your favorite vegetable (and maybe a big dollop of mash) and dinner is on the table in no time. I used chicken thighs for this recipe but by all means you can use skin-on, bone-in chicken breasts.
I’m not a lover of mustard on its own in sandwiches or burgers. Probably because I never grew up with mustard, it was not a big condiment in the UK back then. What I have discovered that it makes the most delicious salad dressings and sauces. Especially Dijon mustard that has so many delicious ingredients like wine and garlic, it can add quick flavor to any sauce, and that is how I came to make this dish.
Tip: Taste your chicken stock for the salt level before using as this can add a lot of salt to the dish and change it dramatically.
Suggested side dishes
- 4 skin on bone-in chicken thighs
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 medium shallot chopped
- 2 teaspoons fresh rosemary finely chopped
- 1 large garlic clove grated
- 1 tablespoon flour
- 1/2 cup dry white wine that is not too sweet
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1 tablespoons fresh parsley chopped, for garnish
- Lay the chicken pieces on a large cutting board and season both sides with salt and pepper.
- To a large skillet (preferable cast iron) add the oil over medium heat.
- When the oil starts to ripple add the chicken, skin side down and cook for 6 minutes until skin is brown. Turn and cook for another 6 minutes.Remove and set aside.
- Add the shallots and rosemary to the same pan over medium heat and cook until softened about 5 minutes.
- Stir in the garlic and cook for 1 minute, do not burn.
- Whisk the flour into the shallots until it is mixed into the oil. Cook for 1 minute, stirring.
- Whisk in the wine, 1 teaspoon salt and 1/4 teaspoon pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
- Pour in the chicken stock while whisking, then whisk in the mustard until well mixed.
- Add the chicken back into the pan skin side up and simmer for 15 minutes.
- Serve warm with your favorite sides.