Creamy Dijon Chicken Thighs
The ultimate one-pan chicken dijon recipe! Crispy bone-in chicken thighs cooked to perfection and coated in a smooth, savory mustard pan sauce.
Ingredients
- 4 skin on bone-in chicken thighs or bone-in chicken breasts ( see notes)
- Salt and pepper to taste
- 1 tablespoon olive oil
- ¼ cup (64 grams) shallot chopped (or onion if you prefer)
- 2 teaspoons fresh rosemary finely chopped
- 1 large garlic clove grated or finely chopped
- 1 tablespoon (8 grams) all-purpose or plain 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 taste your stock for saltiness first, as low-sodium stock works best to control the overall seasoning
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Lay the chicken pieces on a large cutting board and season both sides with salt and pepper.
- To a large frying pan or cast iron skillet add the oil over medium heat. Once the oil shimmers, place the chicken skin-side down and cook for 6 to 8 minutes until deep golden brown and crisp (if using bone-in breasts, sear skin-side down for 8 to 10 minutes). Flip and cook for another 6 minutes. Transfer the chicken to a plate and set aside.
- Lower the heat to medium. Add the shallots and rosemary to the rendered oil in the pan and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant (be careful not to burn it).
- Sprinkle the flour over the shallot mixture and whisk continuously for 1 minute to cook out the raw flour taste.
- Pour in the white wine, salt and black pepper. Whisk constantly while scraping up all the savory browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
- Slowly pour in the chicken stock while whisking, then stir in the Dijon mustard until smooth and fully incorporated.
- Nestle the seared chicken back into the skillet skin-side up. Simmer gently for 15 minutes for thighs (or 18 to 22 minutes for bone-in breasts) until the meat reaches an internal temperature of 165°F (74°C) on a meat thermometer. Garnish with fresh parsley and serve warm.
Video
Notes
Using Bone-In Chicken Breasts: Bone-in, skin-on breasts are larger and thicker than thighs. Increase the initial sear time to 8–10 minutes on the skin side, and extend the final simmer in the sauce to 18–22 minutes. Pull them from the heat right when they hit 165°F (74°C) so they stay juicy.
Nutrition
Serving: 1 | Calories: 358kcal | Carbohydrates: 5g | Protein: 32g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Sodium: 899mg | Fiber: 1g | Sugar: 1g