Description

This Dijon Chicken recipe is a creamy and indulgent dish that feels straight out of a French bistro. With tender chicken thighs, sautéed onions, and a Dijon-infused sauce, it’s rich, flavorful, and surprisingly easy to make at home. The combination of white wine, thyme, and cream adds a depth of flavor that will have everyone coming back for seconds.

Perfect for both weeknight dinners and special occasions, this dish pairs wonderfully with rice, pasta, or crusty bread to mop up the savory sauce. Its versatility and sophisticated taste make it a standout recipe that’s sure to become a favorite in your kitchen.

Ingredients

Units Scale

1 1/2 pounds skin-on, bone-in chicken thighs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup plus 1 tablespoon Dijon mustard, divided
1 medium yellow onion, sliced
3/4 cup white wine
3/4 cup chicken broth
1/3 cup heavy cream
1 large bay leaf
5 sprigs fresh thyme

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Instructions

Preheat the oven to 350°F (175°C).
Season chicken thighs with salt and pepper. Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden, about 3–4 minutes. Flip the chicken, brush with 1 tablespoon of Dijon mustard, and cook for another 3–4 minutes. Remove chicken and set aside.
Reduce the heat to medium. Add sliced onions and the remaining 1/4 cup of Dijon mustard to the skillet. Sauté for 4–5 minutes, until onions are softened and evenly coated.
Deglaze the skillet with white wine, scraping up any browned bits. Increase heat to medium-high and simmer until the alcohol evaporates and the sauce reduces slightly, about 3 minutes.
Stir in chicken broth, heavy cream, bay leaf, and thyme. Return the chicken thighs to the skillet, skin-side up, and cover.
Bake in the oven for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Serve hot with the creamy sauce spooned over the chicken.

Prep Time: 15 minutes
Cook Time: 35 minutes