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Dijon Chicken Thighs

Creamy One-Pan Dijon Chicken Thighs

Crispy bone-in, skin-on chicken thighs seared and then finished in a rich, creamy sauce made with Dijon mustard, shallots, garlic, and white wine. A quick and elegant weeknight main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

FOR THE CHICKEN AND SEASONING
  • 4 Bone-in, Skin-on Chicken Thighs approximately 6–8 ounces each
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper
  • ½ Teaspoon Smoked Paprika
FOR THE DIJON SAUCE
  • 1 Tablespoon Unsalted Butter
  • 1 Small Shallot finely minced
  • 3 Cloves Garlic minced
  • ½ Cup Dry White Wine such as Sauvignon Blanc, optional—substitute with extra broth
  • 1 Cup Chicken Broth low sodium preferred
  • ½ Cup Heavy Cream
  • ¼ Cup Dijon Mustard
  • 1 Tablespoon Whole Grain Mustard optional, for texture
  • 1 Teaspoon Fresh Thyme Leaves or ½ teaspoon dried thyme
  • Salt and Pepper to taste
  • 2 Tablespoons Fresh Parsley chopped (for garnish)

Equipment

  • Large Oven-Safe Skillet (Cast Iron or Stainless Steel)
  • Meat thermometer
  • Whisk

Method
 

1. Prepare and Season the Chicken
  1. Pat the chicken thighs completely dry using paper towels. Drying the skin is essential for achieving a crispy crust.
  2. In a small bowl, combine the kosher salt, black pepper, and smoked paprika. Rub the chicken thighs all over with the seasoning mixture, ensuring the skin is evenly coated.
2. Sear the Chicken Thighs
  1. Preheat your oven to 375°F (190°C). Place a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil.
  2. Once the oil is shimmering, carefully place the chicken thighs in the hot skillet, skin-side down. Sear for 6 to 8 minutes without moving it, until the skin is deeply golden brown and very crispy.
  3. Flip the chicken thighs over to the flesh side and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside on a clean plate, leaving the rendered fat in the pan.
3. Build the Sauce
  1. Reduce the heat to medium-low. Add the 1 tablespoon of unsalted butter to the skillet. Add the minced shallot and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  2. If using white wine, pour the ½ cup into the skillet. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half, which takes approximately 2 to 3 minutes.
  3. Pour in the 1 cup of chicken broth and add the fresh thyme. Bring the mixture to a simmer. Whisk in the ¼ cup of Dijon mustard and the 1 tablespoon of whole grain mustard (if using) until fully incorporated and smooth.
  4. Pour in the ½ cup of heavy cream and stir until the sauce is uniform. Taste the sauce and season with additional salt and pepper as needed.
4. Finish Cooking and Serve
  1. Return the seared chicken thighs to the skillet, placing them flesh-side down so that the crispy skin remains above the sauce.
  2. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.
  3. Remove the skillet from the oven. Let the chicken rest in the sauce for 5 minutes before serving. Garnish generously with fresh chopped parsley and serve drizzled with the creamy Dijon sauce from the pan.

Notes

If you prefer a thicker sauce, remove the chicken after baking and place the skillet back on the stovetop over medium heat. Simmer the sauce rapidly for 2-3 minutes until it reduces to your desired consistency. This dish pairs excellently with rice, mashed potatoes, or roasted asparagus.