Chicken Dijon With Creamy Sauce Recipe

Dijon chicken is a simple, elegant weeknight or romantic night chicken recipe! Cook delicate, juicy chicken thighs till golden brown, then simmer in a creamy Dijon mustard sauce with spinach or kale.

Creamy Dijon sauce – ▢3 tablespoons (85 g) Dijon mustard – ▢2 garlic cloves, grated or crushed – ▢1 tablespoon (15 ml) fresh lemon juice, about ½ lemon – ▢½ teaspoon crushed red pepper – ▢2 teaspoons herbs de Provence, or 1 teaspoon each dried tarragon and dried thyme – ▢¾ cup (125 ml) chicken broth – ▢½ cup heavy cream Chicken – ▢6-8 pieces (900 g) bone-in, skin-on chicken thighs, 2½-3 pound – ▢Kosher salt – ▢1 teaspoon freshly cracked black pepper – ▢2 tablespoons (30 ml) extra-virgin olive oil – ▢½ cup chopped onion, about ½ medium onion – ▢2 tablespoons all-purpose flour, or brown rice flour/gluten-free all purpose flour – ▢2 cups kale or spinach, chopped

INGREDIENTS

Mix Dijon mustard, lemon juice, garlic, herbs, and red pepper in a small bowl. Keep heavy cream and chicken broth.

INSTRUCTIONS

STEP 1

Paper towels should be used to dry the chicken thighs to crisp the skin. Sprinkle salt and pepper generously on both sides of the chicken.

STEP 2

Heat a 12-inch non-stick saute pan on medium-high. Heat oil until it shimmers. Without moving, fry the chicken pieces skin-side down in the pan for 5-7 minutes until golden brown. 

STEP 3

Cook the chicken for 2 minutes on the opposite side. Remove chicken from pan to big dish. Note: If the pan is crowded, brown the chicken in two batches.

STEP 4

Cook the onion in the pan fat for 2 minutes, stirring, until softened. Pour ¼ cup chicken broth and use a wooden spoon or spatula to remove browned bits from the pan. Add flour to the onions and stir until thickened.

STEP 5

Add Dijon mixture and remainder ½ cup broth. Return the chicken skin-side up to the pan. Cover the pan, decrease the heat, and simmer for 15 minutes, adjusting the heat as needed.

STEP 6

Uncover pan. Sprinkle kale or spinach over the chicken pieces and cream. 

STEP 7

Return to a simmer, cover the pan, and cook for 5 more minutes until the kale is wilted and the chicken is cooked through. Spoon pan juices over chicken. Enjoy!

STEP 8

Lemon-Basted Chicken Piccata Recipe

ALSO SEE