30-Minute Chicken Dijon with Creamy Sauce
This 30-Minute Chicken Dijon with Creamy Sauce is a quick and flavorful dish, perfect for busy weeknights.
Equipment
- large non-stick sauté pan
Ingredients
Creamy Dijon sauce
- 3 tablespoons Dijon mustard
- 2 cloves garlic grated or crushed
- 1 tablespoon fresh lemon juice about ½ lemon
- ½ teaspoon crushed red pepper
- 2 teaspoons herbs de Provence or 1 teaspoon each dried tarragon and dried thyme
Chicken
- 6-8 pieces bone-in, skin-on chicken thighs 2½-3 pounds
- Kosher salt to taste
- 1 teaspoon freshly cracked black pepper to taste
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped onion about ½ medium onion
- 2 tablespoons all-purpose flour or brown rice flour/gluten-free all purpose flour
Instructions
Cooking Instructions
- In a small bowl, combine the Dijon mustard, lemon juice, garlic, herbs and red pepper. Reserve the heavy cream and chicken broth.
- Pat the chicken thighs as dry as possible with paper towels. Season the chicken generously on both sides with salt and pepper.
- Place a large (12-inch) non-stick sauté pan over medium-high heat. Add the oil and heat until the surface is shimmering. Arrange the chicken pieces skin-side down in the pan and cook without moving them, until the skin turns golden brown, 5-7 minutes.
- Turn the chicken over and cook 2 minutes on the other side. Remove the chicken from the pan to a large plate.
Notes
The chicken keeps up to 5 days after cooking. Store in the refrigerator and reheat in a 350 oven until hot, about 15 minutes. Be sure to dry the chicken skin well before adding to the hot oil in the skillet. Dry skin will brown better in a hot pan.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 6gProtein: 2gFat: 13gSodium: 213mgFiber: 2gSugar: 2g
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