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 dairy-free, creamy sauce/gravy. A really good one pan dinner.

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

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.

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

I’m not a lover of yellow 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, Easy skillet Dijon chicken.

2 pans of Dijon chicken with a closeup

For a delicious side dish open, these honey glazed carrots (below), cooked in the slow cooker are perfect. If you’re looking for a good mash recipe, I have Creamy Microwave Mashed Potatoes or Creamy Rosemary Cauliflower Mash.

 

Crockpot Orange Honey and Herb Glazed Carrots

Crockpot orange, honey and herb glazed carrots are a stunning side dish that will be a stunning addition to your holiday or Sunday dinner table.

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

Ingredients

  • 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

Instructions

  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 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 1/4 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.
  8. Serve warm with your favorite sides.

Notes

* 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

Yield

4

Serving Size

1

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.