Creamy Dijon Chicken

5 from 15 votes

Boneless chicken thighs seared in one pan, then simmered in a creamy sauce of Dijon mustard, heavy cream, chicken broth, lemon juice, and Parmesan, with fresh spinach wilted in and crumbled bacon on top. Dinner for 4 in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: creamy dijon chicken, dijon chicken, dijon chicken recipe

Servings: servings

Calories: 593kcal

Author: Sara Nelson

Ingredients

1 ½ pounds boneless and skinless chicken thighs
¾ teaspoon salt
¼ teaspoon pepper
2 Tablespoons avocado oil
3 bacon slices
2 Tablespoons unsalted butter
½ small white onion finely chopped
2 teaspoons garlic powder
1 Tablespoon Italian seasoning
⅓ cup chicken broth
1 teaspoon lemon juice
1 cup heavy whipping cream
3 Tablespoons dijon mustard
¼ cup shredded Parmesan cheese
2 cups (~2 ounces) fresh spinach

Optional Garnishes:

Roughly chopped fresh parsley
Freshly-cracked pepper

Instructions

Season Chicken: Season both sides of chicken thighs with salt and pepper.
Cook Chicken: In a large pan over medium-high heat, heat oil. Once hot, add chicken thighs and cook until internal temperature reaches 165°F, about 5 minutes per side, depending on thickness of chicken. Transfer chicken to a plate and set aside.
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.
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.
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.
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.
Add Cheese and Spinach: Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt.
Final Steps: Return chicken to pan, spoon some of the sauce over it, and let it warm through for 1 to 2 minutes. Sprinkle on crumbled bacon, then garnish with parsley and freshly-cracked pepper.

Notes

Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

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

Nutrition