Dijon Chicken Thighs are a delightful culinary experience that brings together the robust flavors of Dijon mustard and fresh herbs. These creamy Dijon Chicken Thighs are pan-seared to perfection, enveloped in a luscious cream sauce, and brightened with a splash of lemon juice. The combination of savory spices and fresh ingredients creates a satisfying main dish that’s perfect for any dinner table. Let’s dive into making this delicious recipe!

Why You’ll Love This Dijon Chicken Thighs

This dish is not just about flavor; it’s about creating an experience. Here are a few reasons why you’ll adore these Dijon Chicken Thighs:

Quick and easy to prepare, making it a great option for a weeknight dinner.
Rich in flavor, thanks to the Dijon mustard and herbs.
Perfectly tender and juicy chicken that melts in your mouth.
Can easily be paired with various sides, including rice or vegetables.
Low-calorie option that fits well into a healthy diet.
Versatile recipe that can be adapted to include various ingredients, like kale or spinach.
Delicious leftovers, perfect for meal prep.
French-inspired dish that adds a touch of elegance to any meal.

Ingredients for Dijon Chicken Thighs

Gather these items:

3 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon fresh lemon juice
½ teaspoon crushed red pepper flakes
2 teaspoons Herbs de Provence (or 1 teaspoon each dried tarragon and dried thyme)
¾ cup chicken broth
½ cup heavy cream
6 to 8 bone-in, skin-on chicken thighs (2½ to 3 pounds total)
Kosher salt, to taste
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
½ cup chopped yellow onion (about ½ medium)
2 tablespoons all-purpose flour (or gluten-free all-purpose flour)
2 cups chopped kale or spinach

How to Make Dijon Chicken Thighs Step-by-Step

Step 1: In a small bowl, combine the Dijon mustard, lemon juice, minced garlic, Herbs de Provence, and crushed red pepper flakes. Set aside the heavy cream and chicken broth for later use.
Step 2: Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin. Season both sides generously with kosher salt and freshly ground black pepper.
Step 3: Heat a large (12-inch) non-stick sauté pan over medium-high heat. Add the olive oil and heat until shimmering. Carefully place the chicken pieces, skin-side down, in the pan. Cook undisturbed for 5 to 7 minutes, or until the skin is golden brown and crisp. Flip the chicken and cook for another 2 minutes on the opposite side. Transfer the seared chicken to a large plate. If the pan is crowded, brown the chicken in two batches.
Step 4: Add the chopped onion to the remaining fat in the pan and cook for about 2 minutes, stirring, until softened. Pour in ¼ cup of chicken broth, scraping the browned bits from the bottom of the pan with a wooden spoon or spatula. Sprinkle the all-purpose flour over the onions and stir until it begins to thicken.
Step 5: Stir in the reserved Dijon mixture and the remaining ½ cup of chicken broth. Return the chicken pieces to the pan, skin-side up. Cover the pan, reduce the heat to low, and simmer gently for 15 minutes, adjusting heat as needed to maintain a low simmer without boiling.
Step 6: Uncover the pan. Pour the heavy cream around the chicken and scatter the chopped kale or spinach leaves over the top. Bring the mixture back to a gentle simmer, then cover the pan again and cook for approximately 5 more minutes, until the kale or spinach is wilted and the chicken is cooked through with no pink remaining at the bone.
Step 7: Serve the chicken immediately, spooning the flavorful pan juices over each piece.

Pro Tips for the Best Dijon Chicken Thighs

Keep these in mind:

This dish pairs well with rice or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra flavor, let the chicken marinate in the Dijon mixture for a few hours before cooking.
Make it a one-pan meal by adding your favorite vegetables alongside the chicken.

Best Ways to Serve Dijon Chicken Thighs

Here are some serving suggestions:

Serve over a bed of fluffy rice or creamy mashed potatoes.
Pair with a fresh green salad for a light and healthy dinner.
Accompany with crusty bread to soak up the delicious sauce.

How to Store and Reheat Dijon Chicken Thighs

To store leftovers, place the chicken in an airtight container and refrigerate for up to three days. To reheat, warm in a skillet over low heat until heated through, or microwave in short intervals, making sure not to overcook the chicken.

Frequently Asked Questions About Dijon Chicken Thighs

What’s the secret to perfect Dijon Chicken Thighs?

The secret lies in patting the chicken dry to ensure crispy skin and using quality Dijon mustard for flavor. Additionally, allowing the chicken to marinate enhances its taste.

Can I make Dijon Chicken Thighs ahead of time?

Yes, you can prepare the chicken and the sauce ahead. Simply reheat before serving for an easy weeknight dinner.

How do I avoid common mistakes with Dijon Chicken Thighs?

Common mistakes include overcrowding the pan while searing and not allowing the chicken to rest after cooking. Both can lead to less crispy skin and less juicy meat.

Variations of Dijon Chicken Thighs You Can Try

Consider these delicious variations:

Honey Dijon Chicken Thighs: Add honey to the mustard mixture for a sweet twist.
Grilled Dijon Chicken Thighs: Marinate and grill the thighs for a smoky flavor.
Balsamic Dijon Chicken Thighs: Use balsamic vinegar along with Dijon for a tangy kick.
Dijon Chicken Thighs with Vegetables: Add seasonal vegetables to the pan for a complete meal.

Dijon Chicken Thighs in Creamy Mustard Sauce - Dijon Chicken Thighs - main visual representation

For more delicious chicken recipes, check out Crockpot Butter Chicken or Cheesy Chicken Noodle Soup.

Dijon Chicken Thighs in Creamy Mustard Sauce - Dijon Chicken Thighs - additional detail

For more tips on cooking chicken, visit Chicken Noodle Egg Drop Soup for a comforting dish.