Chicken Dijon
A creamy, savory dijon sauce with ultra tender chicken thighs. The perfect fall meal!
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
For the chicken thighs
  • 1Tb olive oil
  • 1Tb butter
  • 4 chicken thighsskin on, bone in
  • smoked paprika
  • kosher salt
  • black pepper
  • 1/2cup white wineor Marsala
For the dijon sauce
  • 1Tb olive oil
  • 3 shallotsthinly sliced (or one onion)
  • 4 garlic cloves minced
  • 2cups heavy cream
  • 2Tb dijon mustard
For the chicken thighs
  1. Preheat oven to 375. On medium-high heat, melt butter until it’s bubbly with olive oil in a heavy cast iron skillet. Season chicken thighs with a pinch of kosher salt, pepper and smoked paprika on both sides. Start cooking skin side down in and set your timer for 10 minutes. Flip over and cook for another 10 minutes. If the chicken skin looks too dark, your heat is too high, so crank it down. You want the skin to have a golden sheen to it. Flip for a third time and cook for another 10 minutes. (30 minutes total).
  1. Drain all but 1 Tb of fat from the chicken skillet. Add 1/2 cup white wine or marsala to chicken and bring up the heat so the alcohol begins to cook down. When wine has reduced by half, about 5 minutes, turn off heat until sauce is finished.
For the dijon sauce
  1. While chicken is cooking, saute shallots in olive oil for 2-3 minutes until softened and fragrant in another deep frying pan or dutch oven. Add garlic and continue sauteeing on medium heat until garlic begins to caramelize and brown (but not burn!) for another 2 minutes or so.
  2. Add heavy cream and bring up heat slightly so the cream bubbles. (If your pan is too shallow, it might boil over the sides, so be careful!) Let cream thicken while stirring frequently for 5-7 minutes. Add dijon mustard and stir to combine. Set sauce aside until chicken has finished cooking for 30 minutes + time to reduce the wine. Add this sauce to the skillet with the chicken. Use a wooden spoon to scrape up any crusty remains along with the wine and combine, resting chicken on top.
  3. Bake off chicken for 10-15 minutes until cooked through. If sauce begins to separate in the oven, just add a little extra cream and whisk to combine. Garnish with fresh thyme. Season with kosher salt and pepper to taste. If you prefer a more mustard-y flavor, add more dijon mustard!
Recipe Notes
Nutrition Facts
Chicken Dijon
Amount Per Serving
Calories 659 Calories from Fat 585
% Daily Value*
Total Fat 65g 100%
Saturated Fat 33g 165%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 256mg 85%
Sodium 485mg 20%
Potassium 73mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 0.3g
Protein 19g 38%
Vitamin A 41%
Vitamin C 4%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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