Description
This Creamy Dijon Chicken is what dinner dreams are made of one pan, minimal effort, maximum flavor, and that sauce? You’ll be sopping up every last drop with bread!
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6 thighs)
- 1½ lbs (680g) baby potatoes, halved (about 1½ inches in diameter)
- 3 tablespoons (45ml) olive oil, divided
- 1 teaspoon (5g) kosher salt, plus more to taste
- ½ teaspoon (2g) freshly ground black pepper
- 1 medium onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon (15g) fresh thyme leaves (or 1 teaspoon dried)
- ¼ cup (60ml) dry white wine (like Sauvignon Blanc)
- 3 tablespoons (45g) Dijon mustard
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- 1 tablespoon (15g) whole grain mustard (optional)
- 2 tablespoons (6g) fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season with salt and pepper. Toss potatoes with 1 tablespoon olive oil, salt, and pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden, flip and cook 3 more minutes. Transfer to a plate.
- In the same pan, place potatoes cut-side down and cook for 3-4 minutes until starting to brown. Remove to the plate with chicken.
- Reduce heat to medium and add remaining olive oil. Cook onion for 3-4 minutes until soft, then add garlic and thyme and cook 30 seconds until fragrant.
- Pour in wine, scraping up browned bits. Simmer 1-2 minutes until slightly reduced. Whisk in Dijon mustard, then gradually add cream and broth. Add whole grain mustard if using, and bring to a gentle simmer.
- Return chicken to pan skin-side up and arrange potatoes around it. Transfer to oven and bake 25-30 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Optional: broil for 2-3 minutes for extra browning. Let rest 5 minutes before serving. Garnish with fresh parsley.