Description
Creamy Dijon Chicken Thighs are pan-seared chicken thighs enveloped in a luscious Dijon cream sauce, brightened with lemon and fresh herbs. A satisfying main.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the chicken immediately, spooning the flavorful pan juices over each piece.
Notes
- This dish pairs well with rice or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Dijon Chicken Thighs, Creamy Chicken, Chicken Recipe