Dijon Chicken Thighs

BY:

CHLOE

November 15, 2025

Dijon Chicken Thighs bring bold flavor and creamy sauce into a comforting yet elegant dinner. This dish features juicy chicken thighs cooked in a skillet with a tangy Dijon mustard herb sauce, making it easy enough for a weeknight but special enough for guests. With minimal fuss and maximum taste, this recipe is sure to become a favorite. Get ready to elevate your chicken dinner with this delicious and easy dish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Finished dish of Dijon chicken thighs on a plate with creamy sauce and spinach, showing the texture and flavor of the meal. — “One-pan Dijon chicken thighs with spinach and mustard sauce.”

INGREDIENTS:

6 to 8 bone-in, skin-on chicken thighs (about 2½–3 pounds)
Kosher salt and freshly cracked black pepper
2 tablespoons extra-virgin olive oil
½ medium onion, chopped
3 tablespoons Dijon mustard
2 garlic cloves, grated or crushed
1 tablespoon fresh lemon juice
½ teaspoon crushed red pepper (optional)
2 teaspoons herbs de Provence (or 1 teaspoon each dried tarragon and dried thyme)
¾ cup chicken broth
½ cup heavy cream
2 cups chopped kale or spinach

INSTRUCTIONS:
➜ Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper.
➜ In a large 12-inch skillet over medium-high heat, add the olive oil. When shimmering, place the chicken thighs skin-side down. Cook without moving until the skin is golden brown (about 5-7 minutes). Flip and cook 2 minutes on the other side. Remove the chicken to a plate and set aside.
➜ Add the chopped onion to the skillet; cook 2 minutes until softened. Pour in ¼ cup of the chicken broth, scraping up brown bits from the bottom of the pan. Sprinkle the flour over the onions and stir just until thickened.
➜ In a small bowl, whisk together the Dijon mustard, garlic, lemon juice, crushed red pepper, and herb blend. Stir this mixture and the remaining ½ cup chicken broth into the skillet. Return the chicken thighs skin-side up to the pan, cover, reduce heat to low, and simmer for 15 minutes.
➜ Uncover the pan, stir in the heavy cream, scatter the chopped kale or spinach over the top, bring back to a simmer, cover, and cook another 5 minutes until the greens are wilted and the chicken is cooked through.
➜ Serve the chicken thighs with the pan sauce spooned over the top.

Close-up of Dijon chicken thighs browned in a skillet, coated in a creamy Dijon mustard sauce, ready to serve. — “Juicy Dijon chicken thighs coated in a rich creamy mustard sauce.”

PRO TIPS (FAQ Style):
Can I use boneless, skinless chicken thighs instead?
Yes. If using boneless/skinless thighs (or breasts), reduce the browning time to 2-3 minutes per side before continuing with the sauce step.
What can I substitute for heavy cream?
You can substitute half-and-half or a mixture of milk and a bit of butter for a lighter version—but the sauce won’t be as rich and creamy.
How do I reheat leftovers without drying them out?
Store cooked chicken in an airtight container. To reheat, warm in a 350°F oven for about 10-15 minutes, covered, adding a splash of broth or sauce to keep it moist.