Creamy Dijon Chicken

Chicken thighs are a fantastic protein option because, compared to chicken breasts, they are much less likely to become dry or overcooked.

They are also less likely to stick to your pan, leading to easier clean-up.

With only one pan and minimal time required in the kitchen, this dijon chicken meal will be a new favorite.

💛 Why you’ll love this recipe

• Made in just 30 minutes.
• A one-pan meal — making prep and clean-up easier.
• Straightforward ingredients that you may already have on hand.
• An impressive dish that’s perfect for date nights or holidays, yet simple enough to prepare to serve on weeknights.
• Low-carb, keto-friendly, gluten-free, and grain-free.

➡️ Ingredients

⏲ How to make dijon chicken

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Season Chicken: Season both sides of your chicken thighs with salt and pepper.
• Cook Chicken: In a hot, oiled pan over medium-high heat, add the seasoned chicken thighs and cook on each side until cooked throughout (165 degrees F). Do not crowd the pan. If needed, cook the chicken thighs in 2 batches. Depending on the thickness of the thighs, you’ll likely need to cook them for about 5 minutes per side. Transfer the chicken to a plate and set aside.
• Cook Bacon: In that same pan over medium heat, cook your bacon until crispy, then transfer it to a plate and set aside. Do not wipe out the pan.
• Cook Onion And Seasonings: Melt butter in your pan before adding the onion and cook that until the onions are transparent and the edges are golden. Stir in the garlic powder and Italian seasoning and allow that to cook for 1 minute.
• Simmer Then Crumble Bacon: Pour in the chicken broth and lemon juice and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half. While that’s simmering, crumble up the cooked bacon and then set that aside.

• Add Cream And Dijon: Stir in the heavy cream and the dijon mustard and bring the mixture to a light simmer (watch it carefully so it doesn’t start to boil). Reduce the stovetop heat to low to continue cooking for 1 minute so that the sauce can thicken.
• Add Cheese And Spinach: Stir in the shredded Parmesan cheese and allow that to melt. Then, stir in the fresh spinach and allow the leaves to wilt.
• Final Steps: Return the cooked chicken thighs to the pan, sprinkle on the crumbled bacon, then garnish with parsley and freshly-cracked pepper.

👉 Ingredient substitution suggestions

• Boneless And Skinless Chicken Thighs: If you only have skin-on and bone-in thighs, remove the skin and the bones before starting to cook. Chicken cutlets or boneless skinless chicken breasts can also be used here. Pork chops are also a good alternative. Keep in mind that if you use something other than chicken thighs, cooking times will differ.
• Avocado Oil: Olive oil can be used here.
• Garlic Powder: Use ~2 Tablespoons minced garlic in place of garlic powder.
• Chicken Broth: Beef broth or vegetable broth be subbed in at a 1:1 ratio.
• Heavy Whipping Cream: Use half-and-half or whole milk.
• Shredded Parmesan Cheese: Substitute grated Parmesan cheese or shredded or grated Asiago cheese.
• Fresh Spinach: Frozen spinach will work; if you go this route, be sure to drain any excess water before adding it in. Kale can also be substituted. Alternatively, you can leave this ingredient out altogether.

✨ Variations

• Include some roughly chopped button mushrooms or portobello mushrooms for added flavor and texture. Add these in when you add the chopped onions.
• Stir fresh herbs, like fresh oregano and/or fresh parsley, into the sauce when adding in the garlic powder and Italian seasoning.
• Pour in ¼ cup of white wine, like Sauvignon Blanc, when adding in the chicken broth and lemon juice for an added depth of flavor.
• Add some heat by adding red pepper flakes and/or ground cayenne pepper to the sauce.
• Add a touch of sweetness by including 1 teaspoon of honey or brown sugar. Add this in when you add in the heavy cream and dijon mustard.

〰️ How to serve

• Vegetables – Serve alongside fried cabbage with bacon, roasted radishes, roasted cauliflower, or roasted green beans.
• Grains – Serve over cauliflower rice or jasmine rice.
• Potatoes – Pair with garlic mashed potatoes, smoked mashed potatoes, or, for a low-carb option, cauliflower mash.
• Noodles – Serve on top of zucchini noodles or egg noodles.
• Bread – Include a slice of crusty bread on each plate.

➜ Cooking and recipe tips

• Don’t overcrowd the pan when cooking the chicken. You want the chicken to become golden with crisped edges. If you crowd the pan, the chicken will not get crispy and will, instead, steam. Depending on the size of the pan you use, you may need to cook the chicken thighs in batches.
• Use a meat thermometer to ensure the chicken is cooked to a safe temperature. Stick the chicken with the meat thermometer in the thickest part of the chicken thigh and continue cooking until the thermometer displays at least 165 degrees F.
• If you want to thicken the sauce a little more, add more cheese and simmer the sauce a little longer over low heat.

💬 FAQs

📚 More one-pan dishes

• Garlic Butter Chicken Bites
• Keto Tuscan Chicken
• Lemon Garlic Scallops
• Sun-Dried Tomato Chicken Thighs
• Creamy Garlic Chicken
• Mushroom Sauce Chicken Thighs
• Low-Carb Jambalaya