Dijon Chicken
August 13, 2025 • Easy Entrees, Meat & Poultry
This might not look like much sitting in the sauté pan, but this chicken is creamy, savory, packed with flavor, and irresistible! The best part is that it couldn’t be easier to make. I cut the chicken up after it was fully cooked, mixed it well with the sauce, and served it (with plenty of sauce!) over some roasted potatoes, onions, and zucchini for a one dish dinner – delicious!
Dijon Chicken
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Entree
Serves: 4
Ingredients
- 4 boneless and skinless chicken thighs
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- 1 small onion, diced
- ½ cup white wine
- 1 tablespoon flour
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- Zest of one small lemon
- ¼ cup heavy cream
- Minced chives and parsley, for garnish
Instructions
- Season the chicken well with salt and pepper while you heat a large skillet over medium high heat. Add the oil and brown the chicken well on both sides, about 3 minutes a side. Remove to a platter.
- Add the onion to the skillet and cook until slightly softened, stirring occasionally. Deglaze the pan with white wine and use a spatula to scrape up all of the browned bits from the pan.
- When the wine has cooked off, sprinkle the flour over the onions and stir until it is absorbed into the onions. Add the stock, stirring until it's all incorporated and starts to thicken. Add the mustard, lemon zest, and cream, and stir to combine.
- Return the chicken to the pan, cover, and simmer for 5-10 more minutes to ensure the chicken is fully cooked. Serve chicken with plenty of sauce over rice, noodles, or roasted vegetables.
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