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Overhead shot of a large pan with the One-Pan Creamy Dijon Chicken garnished with bacon crumbles, fresh parsley, and freshly-cracked pepper with a spatula scooping up a portion for serving. The pan sits atop a marble countertop.

Creamy Dijon Chicken

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This Creamy Dijon Chicken is a delicious recipe that is made in just one pan in only 30 minutes! It features seasoned chicken thighs simmered in a creamy Dijon mustard sauce mixed with spinach and topped with crispy bacon and Parmesan cheese.


  • 1 1/2 pounds boneless and skinless chicken thighs
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons (30 milliliters) avocado oil
  • 3 bacon slices
  • 2 Tablespoons (1 ounce) unsalted butter
  • 1/2 small white onion, finely chopped
  • 2 teaspoons garlic powder
  • 1 Tablespoon Italian seasoning
  • 1/3 cup (80 milliliters) chicken broth
  • 1 teaspoon (5 milliliters) lemon juice
  • 1 cup (240 milliliters) heavy whipping cream
  • 3 Tablespoons (45 grams) Dijon mustard
  • 1/4 cup (28 grams) shredded Parmesan cheese
  • 2 cups (~56 grams) fresh spinach

Optional Garnishes:

  • Roughly chopped fresh parsley
  • Freshly-cracked pepper


  1. Season both sides of chicken thighs with salt and pepper.
  2. In a large pan over medium-high heat, heat oil. Once hot, add chicken thighs and cook until internal temperature reaches 165 degrees, about 5 minutes per side, depending on thickness of chicken. Transfer chicken to a plate and set aside.
  3. In the same pan over medium heat, cook bacon until crispy. Transfer bacon to a plate and set aside. Do not wipe out pan.
  4. Melt butter in pan. Add onion and cook until transparent and edges are golden. Stir in garlic powder and Italian seasoning and allow to cook for 1 minute.
  5. Pour in chicken broth and lemon juice and, using a wooden spoon, scrape up browned bits from bottom of pan. Simmer until liquid has reduced by about half, about 2 minutes. While waiting, crumble up cooked bacon and then set aside.
  6. Stir in heavy cream and Dijon mustard and bring mixture to a simmer before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.
  7. Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt. Return chicken to pan, sprinkle on bacon crumbles, and garnish with fresh or dried parsley and freshly-cracked pepper.

Recipe Notes:

Refrigerator Storage: Leftover dijon chicken may be kept in the refrigerator for up to 4 days if stored in an airtight container. Reheat on the stovetop or in the microwave until warmed throughout.

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