The perfect easy, weeknight meal, this Chicken with Dijon Mustard Sauce is both delicious and quick!
I’m sure I’m like most of you, with a handful of recipes in “regular rotation”. This is one that comes around often and it’s always satisfying. With both Dijon and grainy mustard, this is a one-skillet dish that’s a perfect, easy weeknight meal or special enough for entertaining.
Cook’s Notes for Chicken with Dijon Mustard Sauce
While I think everything is better with bacon, if you don’t have or want to use it, simply skip it and replace the bacon fat with a bit of olive oil to start instead.
This dish is lovely with mashed potatoes, or try it with pasta, for a nice change.
If you don’t have or want to use wine in this dish, simply replace with chicken broth.
You could also make this dish with boneless chicken thighs or breasts or skin-on/bone-in chicken breasts. For boneless cuts, I would skip the trip to the oven and cook to done right in the skillet. For boneless chicken breasts, I would butterfly them to make thinner cutlets that will cook more quickly on the stove-top. Skin-on/bone-in chicken breasts should go in the oven and would take longer to cook, probably another 10 minutes or so.
Recipes like this often call for heavy cream because it’s high fat content doesn’t break or curdle when cooked at high temperatures or when cooked with acidic foods like mustard. So while it’s often tempting to reach for a lower fat cream (or yogurt, sour cream etc.), keep in mind that it may affect the quality of your finished sauce.
Chicken with Dijon Mustard Sauce
- 6 bone-in/skin-on chicken thighs
Dijon Mustard Sauce:
- 1/3 cup Dijon mustard
- 1/4 tsp paprika
- 1/4 tsp salt
- Freshly ground pepper
- 1/3 cup bacon diced
- 1/3 cup onion diced
- 1 tsp fresh thyme leaves or 1/2 tsp. dried thyme leaves
- 2 Tbsp olive oil
- 3/4 cup white wine
- 2 Tbsp grainy mustard
- 2 Tbsp heavy whipping cream
- Fresh thyme for garnish
- Preheat oven to 375F.
- In a large bowl, stir together the Dijon mustard, paprika, salt and pepper. Add chicken thighs to bowl and toss to coat. Let stand in the bowl while you heat your skillet.
- Heat a large ovenproof skillet over medium-high heat. Add bacon and cook, stirring until bacon starts to brown. Remove bacon to a small bowl. If you have more than about 1 Tbsp of bacon fat in the skillet, remove the excess. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the thyme leaves and cook, stirring, about 1 minute more. Remove the onion to the bowl with the bacon.
- Add the olive oil to the pan and heat. Add the chicken thighs to the pan, skin side down. Cook over medium-high heat until golden brown, then flip over and brown the other side. Pop skillet with chicken into preheated oven and cook for about 10-15 minutes, or until chicken is cooked through.
- When chicken is cooked through, remove skillet from oven and transfer chicken to a plate. Place skillet back on the stove-top over medium heat until hot. Add wine to pan and cook, stirring to scrape up any browned bits, for about 1 minute. Add the grainy mustard and cream to the pan and stir to combine. Return the chicken, bacon and onion to the pan and allow to cook with the sauce until chicken is re-warmed. Season with salt and freshly ground pepper. Serve garnished with additional fresh thyme leaves.