Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Dijon Chicken

Perfect 45-Minute Creamy Dijon Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Dijon Chicken is a rich, savory dish featuring pan-seared chicken thighs in a velvety mustard and cream sauce with bacon, spinach, and herbs.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon seasoning salt (or regular salt)
  • 1/4 teaspoon pepper
  • 5 ounces bacon
  • 1 tablespoon almond oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/3 cup dry white wine (or low-sodium chicken stock)
  • 1 1/2 cups half and half (or thickened/heavy cream)
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon chicken bouillon powder (or salt/stock powder)
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 1/4 cup Parmesan cheese, grated
  • 2 cups baby spinach leaves

Instructions

  1. Season chicken thighs with seasoning salt and pepper.
  2. Heat almond oil in a large skillet over medium-high heat. Cook chicken until crispy and cooked through, about 8 minutes per side. Transfer to a plate.
  3. In the same skillet, cook bacon until crispy. Transfer to a plate.
  4. Drain excess bacon fat, leaving about 2 tablespoons in the pan.
  5. Add butter to the skillet. Sauté onion until transparent.
  6. Add garlic, parsley, thyme, and rosemary. Sauté for 1 minute until fragrant.
  7. Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 3-4 minutes until reduced by half.
  8. Stir in cream and Dijon mustard. Bring to a simmer, then reduce heat. Cook for 1 minute to thicken.
  9. Add Parmesan cheese and stir until melted. Season with bouillon powder and black pepper.
  10. Add spinach and stir until wilted.
  11. Return chicken to the skillet. Top with crispy bacon. Serve immediately.

Notes

  • Use low-sodium chicken stock if you prefer not to cook with wine.
  • Heavy cream makes a richer sauce than half and half.
  • Cook the chicken to an internal temperature of 165°F (74°C).
  • Adjust herbs and seasoning to your taste.
  • Author: Livia Reed
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 5g
  • Sodium: 950mg
  • Fat: 45g
  • Saturated Fat: 18g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 220mg

Find it online: https://www.yumivia.com/creamy-dijon-chicken-recipe/