Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post
Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

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

Description

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.


Ingredients

  • 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


Instructions

  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.

Recipe Card powered byTasty Recipes