Description
These Dijon Chicken Thighs are a creamy, savory, and incredibly satisfying dish that’s perfect for a family dinner. The chicken is seared to a golden crisp and then simmered in a rich, tangy Dijon mustard sauce with shallots and herbs. It’s a comforting meal that comes together quickly and tastes like you spent hours in the kitchen.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 6-8 minutes, or until the skin is golden brown and crispy.
- Flip the chicken thighs and sear for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the sliced shallots to the skillet and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
- Stir in the chicken broth, heavy cream, and Dijon mustard until well combined. Bring the sauce to a gentle simmer.
- Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Sprinkle with fresh thyme.
- Cover the skillet, reduce heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the sauce and let it rest for a few minutes. If the sauce is too thin, increase the heat to medium-high and simmer for a few minutes to thicken to your desired consistency.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve the Dijon Chicken Thighs with the creamy sauce spooned over them, garnished with fresh parsley.
Notes
- For a thicker sauce, you can remove the chicken and reduce the sauce further, or whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water.
- This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables like asparagus or green beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pan-Seared, Simmered
- Cuisine: French-inspired, American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 550
- Sugar: 3
- Sodium: 750
- Fat: 42
- Saturated Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
- Cholesterol: 150
