Creamy Dijon Chicken Thighs
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
323 kcal
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Course
Main Course
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Cuisine
American
Creamy Dijon Chicken Thighs
Description
This recipe starts by seasoning and pan-searing skinless, boneless chicken thighs until cooked through and browned. After removing the chicken, butter, onions, and garlic are sautéed in the skillet. White wine is added to deglaze the pan and concentrate flavor as it reduces. Then, heavy cream, chicken stock, fresh herbs, and Dijon mustard are incorporated to make a creamy, flavorful sauce. Simmering thickens the sauce, which is returned to the skillet with the chicken to warm through and meld flavors.
The sauce combines the tangy bite of Dijon mustard with fresh thyme and parsley, balanced by the richness of cream and butter. The chicken remains tender, while the sauce adds moisture and tangy depth. Cooking the sauce in the skillet following chicken searing captures all savory browned bits, enriching the taste.
This dish can be served with sides like sautéed mushrooms, fresh spinach, or vegetable-based substitutes such as spaghetti squash or cauliflower rice to complete the meal. The notes mention that adjusting the amount or type of mustard can customize the flavor intensity.
Adding mushrooms or greens extends the recipe’s versatility, allowing variations based on preference. The method highlights careful use of fresh herbs and wine reduction to develop a smooth, layered sauce.
Ingredients
- 6 chicken thighs I used skinless/boneless
- ½ cup heavy cream
- ½ cup chicken stock
- ½ cup onion thinly sliced
- 3 cloves garlic minced
- ¼ cup white wine I used Pinot Grigio
- 1 tablespoon parsley chopped, fresh
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons thyme chopped, fresh
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Heat a large skillet to medium high heat and add in the olive oil. Add salt and pepper to both sides of the chicken, then add them into the skillet. Cook for 5-7 minutes on each side or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.
- Remove the chicken and set aside. Add in the butter and onions to sauté for about 2 minutes, then add in the garlic and continue cooking for another 20 seconds.
- Pour in the white wine to deglaze the pain, scraping up all the brown bits of flavor. Continue cooking until the wine has almost completely evaporated, then add in the rest of the ingredients except for the chicken.
- Simmer on medium until the sauce has thickened to your liking, then add the chicken back in and serve once heated through.
Notes
- Adjust the Dijon mustard quantity to suit your taste; 1½ tablespoons offers a mild tang, while 2 tablespoons enhances mustard flavor.
- Using a mix of Dijon and whole grain mustard is a recommended alternative for varied texture.
- Adding mushrooms and fresh spinach can enrich this dish and increase vegetable content.
- Serve over low-carb sides like cauliflower rice, spaghetti squash, or Palmini for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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