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A pan of creamy dijon chicken.

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 one-pan recipe that is made in only 30 minutes. It features seasoned chicken thighs, a creamy dijon mustard sauce, fresh spinach, and crumbled bacon.


  • 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 Chicken: Season both sides of chicken thighs with salt and pepper.
  2. Cook Chicken: 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. Cook Bacon: 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. Cook Onion And Seasonings: 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. Simmer Then Crumble Bacon: 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. Add Cream And Dijon: Stir in heavy cream and dijon mustard and bring mixture to a light simmer (watch it carefully so it doesn’t start to boil) before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.
  7. Add Cheese And Spinach: Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt.
  8. Final Steps: Return chicken to pan, sprinkle on crumbled bacon, then garnish with 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.

Reheating Instructions: Reheat in a large skillet on the stovetop over medium heat or in the microwave in 30-second increments until warmed throughout.

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