Creamy Dijon chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
589 kcal
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Course
Main Course, Dinner
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Cuisine
American
Creamy Dijon chicken
Description
This recipe starts by browning chicken thighs in oil, which seals in juices and adds color. The leeks and garlic gently sauté in the same pan infuse the sauce with mild sweetness and aroma. Mixing cream, chicken stock, and Dijon mustard creates a creamy, lightly tangy base that gently simmers with the chicken, allowing the flavors to meld while the chicken cooks through.
The finished dish exhibits tender chicken coated in a smooth sauce with savory and slightly sharp mustard notes balanced by the leeks’ softness and garlic’s depth. Serving with steamed rice and greens complements the richness and adds freshness to the plate.
Those wanting more sauce can increase the cream and stock amounts and add extra liquid during cooking. Seasoning with lemon juice at the end adds a bright finish alongside salt and pepper. Fresh parsley sprinkled atop introduces a hint of herbal freshness and color contrast.
Ingredients
- 8 chicken thighs
- 4 leek washed and finely chopped, small-medium
- 3 garlic crushed, cloves
- 1 cup chicken stock
- 1½ cups cream
- 3 teaspoons Dijon mustard
- lemon juice of ½ lemon
- salt to taste
- black pepper to taste
- parsley to serve, chopped
to serve
- Steamed rice
- greens steamed
Instructions
- Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
- Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
- Mix together the cream, chicken stock and mustard. Pour into the pan.
- Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.
- When the chicken is cooked, season with lemon juice, salt and pepper.
- Sprinkle over the chopped parsley then serve with rice and steamed greens.
Notes
- Adjust cream and stock quantities to produce more sauce if desired; a ratio of 2 cups cream to 1.5 cups stock works well.
- Add additional stock during cooking as needed to maintain sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 47g | 72% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 230mg | 77% |
| Sodium | 236mg | 10% |
| Potassium | 508mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1980IU | 40% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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