Whip up a delicious one-pan dinner in just 40 minutes with this Easy Skillet Dijon Chicken! Juicy chicken thighs get cooked to perfection alongside shallots, rosemary, and white wine and chicken broth creating a creamy sauce that is dairy-free.

A cast iron skillet cooking up 4 chicken thighs in a Dijon sauce

All you need is a large skillet to bring this easy chicken recipe together and perfect for busy weeknights or a nice family meal. Just add your favorite side which could be anything from tasty mash, green beans, carrots or sweet peas (pictured below).

Chicken Thighs or Chicken Breast

This versatile chicken Dijon recipe lets you pick your perfect protein! Opt for bone-in chicken thighs for extra flavor (just like the recipe suggests!), or choose boneless, skinless chicken breasts for a leaner option.  No matter your preference, this dish is a winner.

Other protein Options

The mustard sauce is so good with salmon or any firm fish. I’ve even served it over a nicely cooked steak.

An overhead view of skillet Dijon chicken with vegetables and red wine

Dijon Mustard Sauce

Don’t underestimate the power of Dijon mustard! This flavorful condiment boasts a unique profile that sets it apart from other mustards. It’s my secret weapon for adding depth and complexity to dishes. From creamy cheese leeks to a flavorful glue for salmon breadcrumbs, and even a kick to gravy, Dijon mustard elevates everything it touches.

White Wine Magic

A splash of dry white wine isn’t just for sipping! It elevates the sauce by adding depth, body, and a layer of complexity.  Don’t have any on hand?  No worries, you can simply substitute with more chicken broth or stock for a delicious sauce, minus the winey touch.

Not a fan of Dijon mustard? Yellow mustard will also work.

Cooking Chicken Thighs vs Chicken Breast

Particularly when they are bone-in, chicken thighs take longer than chicken breasts to cook. The safest way is to use a meat thermometer. The internal temperature must be reach 165°F/74°C to be properly cooked for food safety.

Leftover Dijon Chicken

Place the chicken and sauce in an airtight container and refrigerate for up to 4 days.

2 pans of Dijon chicken with a closeup

Steps to making the best Chicken Dijon Recipe

  1. Using a heavy-bottomed, cast iron skillet, or non-stick pan, the seasoned chicken is cooked over medium heat in olive oil until golden brown on both sides. This creates what chefs call ‘sucs’ or brown bits, which add flavor to the pan sauce. The chicken is then removed, and sauce is started by softening shallots in the same pan. Next, the aromatics of fresh rosemary and fresh garlic are added (fresh herbs are always better for sauces).
  2. A little flour is added to help thicken the sauce. You must cook it a little so there is no raw flour flavor.
  3. A good, white wine (that is not too sweet) adds delicious flavor then chicken broth is added. Whisked until the sauce is smooth and incorporating all the ‘sucs’ from the bottom of the pan.
  4. After the sauce is at the desired consistency and flavor, the chicken is added back to the pan to finish cooking in the sauce. This step enhances the chickens flavor profile, plus flavoring the sauce. The chicken simmers in the sauce for at least 15 minutes (when using bone-in); less time is needed for boneless. Regardless of the type of chicken you use, make sure to use a meat thermometer to ensure it reaches an internal temperature of at least 165°F/74°C.

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Yield: 4

Easy Skillet Dijon Chicken

A closeup of a browned chicken thigh in a cast iron pan bathed in Dijon sauce

Chicken thighs are cooked with shallots, rosemary, white wine and Dijon mustard that makes a delicious gravy. 

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 4 skin on, bone-in chicken thighs or breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 medium (¼ cup) shallot, chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 large garlic clove, grated or finely chopped
  • 1 tablespoon flour
  • ½ cup (118 ml) dry white wine that is not too sweet
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (236 ml) chicken stock/broth, *see note
  • 2 tablespoons Dijon mustard
  • 1 tablespoons fresh parsley, chopped, for garnish


  1. Lay the chicken pieces on a large cutting board and season both sides with salt and pepper.
  2. To a large skillet add the oil over medium heat. When the oil starts to ripple add the chicken, skin side down and cook for 6 minutes or more until skin is brown. Turn and cook for another 6 minutes. Remove and set aside.
  3. 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.
  4. Whisk the flour into the shallots until it is mixed into the oil. Cook for 1 minute, stirring.
  5. Whisk in the wine, 1 teaspoon salt and ¼ teaspoon pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
  6. Pour in the chicken stock while whisking, then whisk in the mustard until well mixed.
  7. Add the chicken back into the pan skin side up and simmer for 15 minutes or until the chicken is cooked through and reaches 165°F/74°C when a meat thermometer is inserted. Time will depend on how thick the thighs are.
  8. Serve warm with your favorite sides.


* 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.

Nutrition Information



Serving Size


Amount Per Serving Calories 358Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 168mgSodium 1266mgCarbohydrates 5gFiber 1gSugar 1gProtein 32g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.