This Easy Skillet Dijon Chicken dish is a tasty one-pan dinner on the table in 40 minutes. Chicken thighs are cooked with shallots, rosemary, white wine and Dijon mustard that makes a dairy-free, creamy sauce/gravy.

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

This is an easy chicken recipe that is a great recipe for busy weeknights or any night of the week. Plus, clean-up is a breeze only using one large skillet!. It tastes like it cooked for hours! With a creamy, mustard sauce without heavy cream or milk, just chicken stock (or chicken broth), shallot, fresh rosemary and fresh garlic. 

I’m not a lover of yellow mustard on its own in sandwiches or burgers. Probably because I never grew up with it; 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. I tend to use Dijon mustard 90% of the time for all of these applications.

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

An Easy Mustard Sauce

Dijon mustard 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. Dijon is my new secret ingredient for sauces and gravy to add a lovely depth of flavor.

Substitute chicken thighs for chicken breasts

I specify bone-in chicken thighs in this recipe, but you can substitute with boneless thighs, skinless thighs or bone-in chicken breast or boneless, skinless chicken breasts (just note that bones add extra flavor to sauces). Cooking time will vary so be sure to use that meat thermometer for an accurate cooking temperature.

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 browned over medium heat in olive oil 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 garlic are added (fresh herbs are always better for sauces).
  2. After the sauce is at the desired consistency and flavor, the chicken is added back to the pan to finish cooking through 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.
  3. Flour is then added to create a roux. White wine is whisked in to deglaze the pan and incorporate all the ‘sucs’ from the bottom of the pan, along with salt and pepper. The chicken stock or broth, along with mustard, is whisked in to complete the sauce,. Then taste testing begins for any necessary seasoning adjustments.

How to serve this Mustard Chicken dish

Delicious side options include Honey Glazed Carrots, or Slow Cooker Green Beans. If you’re looking for a good mash recipe, I have Creamy Microwave Mashed Potatoes or Creamy Rosemary Cauliflower Mash. All pictured below.

If you’ve tried this Easy Skillet Dijon Chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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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
  • 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 (118 ml) dry white wine that is not too sweet
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (236 ml) chicken stock, *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 (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 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 158Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 43mgSodium 951mgCarbohydrates 7gFiber 1gSugar 2gProtein 10g

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