There’s something about a perfectly cooked Creamy Chicken Dijon that makes any meal feel extra special. The combination of tender, golden-browned chicken thighs and a rich, flavorful sauce made from Dijon mustard, heavy cream, and mushrooms brings both elegance and comfort to the dinner table. Paired with crispy, seasoned air-fried potatoes, this dish is a well-rounded meal that’s easy to make, yet tastes like it came straight from a restaurant.

This dish takes me back to my grandmother’s kitchen in France. I can see her smile while she hand fed us the chicken to taste while cooking! Just the best!

Creamy Chicken Dijon Video

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The History Of Chicken Dijon

The origins of Chicken Dijon can be traced back to the culinary traditions of Dijon, the capital city of the Burgundy region in France. Dijon is renowned for its flavorful mustard. The marriage of chicken and Dijon mustard has become a natural evolution in French cuisine.

Mustard has long been a staple in French cooking, and the city of Dijon. Dijon, with its cool climate and ideal mustard-growing conditions, became synonymous with producing some of the finest mustards in the world. As cooks experimented with incorporating mustard into various dishes, the combination with chicken emerged.

Chicken Dijon found its way into French kitchens, where the smooth, tangy notes of Dijon mustard complemented the succulence of chicken. This creates a dish that celebrated both simplicity and sophistication. Over time, this culinary gem made its way beyond French borders. and captivated the palates of food enthusiasts worldwide.

Why You’ll Love This Recipe

Restaurant-Quality Results: The tangy Dijon cream sauce and crispy chicken thighs create a dish that feels gourmet but is simple to make at home.

Rich and Creamy Sauce: The combination of Dijon mustard, heavy cream, and chicken broth creates a luscious, creamy sauce with so much flavor.

Juicy Chicken Thighs: Searing the chicken at medium-high heat ensures a golden, crispy exterior while keeping the chicken moist and tender.

One-Pan Wonder: This one-pan meal means fewer dishes and an easy cleanup, perfect for busy weeknights.

Versatile Sides: Serve with potatoes, pasta, or your favorite vegetables for a complete and satisfying dinner.

Ingredients for Creamy Dijon Chicken

Full ingredients, instructions, and photos in the recipe card at the end of post

Chicken:

6 chicken thighs (bone-in, skin-on or boneless skinless chicken thighs)
Salt & black pepper, to taste
2 cups white mushrooms, sliced
4 garlic cloves, crushed
½ onion, chopped
2 tbsp Dijon mustard (or whole-grain mustard for more texture)
⅓ cup chicken broth
⅓ cup dry white wine (such as Sauvignon Blanc)
⅓ cup heavy cream
2 tsp fresh thyme, chopped
1 tbsp butter
1 tbsp olive oil or avocado oil for cooking
¼ tsp red pepper flakes (optional)

Potatoes:

1 tbsp olive oil or cooking spray
1 lb yellow baby potatoes, quartered
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp pepper

Instructions for Creamy Dijon Chicken

Full ingredients, instructions, and photos in the recipe card at the end of post

Air Fry the Potatoes:

Preheat the oven to 400°F (200°C).
Toss the quartered baby potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Sear the Chicken:

While the potatoes roast, season the chicken thighs with salt and black pepper.
Heat 1 tbsp avocado oil or olive oil in a large skillet over medium-high heat. Place the chicken thighs, skin side down, in the pan and cook for about 4 minutes per side until golden brown. This will give the chicken a nice sear.
Once the chicken is cooked to an internal temperature of 165°F (75°C), remove from the pan and set aside.

Make the Creamy Dijon Sauce:

In the same skillet, reduce the heat to medium and add butter to the pan. Once melted, sauté the onions and garlic cloves for about 3-4 minutes until fragrant.
Add the sliced mushrooms and cook until they release their juices and start to brown, about 5 minutes.
Pour in the dry white wine to deglaze the bottom of the pan, scraping up any brown bits with a wooden spoon.
Stir in the Dijon mustard, allowing it to combine with the mushrooms and onions. Add the chicken broth and let the sauce simmer for a few minutes.
Pour in the heavy cream, stir well, and let the sauce thicken. Add in the chopped fresh thyme and season with red pepper flakes for extra heat.

Return the Chicken to the Pan:

Nestle the seared chicken thighs back into the creamy Dijon sauce, spooning the sauce over the chicken. Simmer on medium heat for 5-7 minutes to let the flavors meld and the sauce thicken further.

Serve:

Serve the creamy Dijon chicken hot, alongside the crispy roasted potatoes. Garnish with fresh parsley and extra thyme for added freshness. If you like, add a side of green beans, mashed potatoes, or egg noodles for an even heartier meal.

Substitutions and Variations

Boneless Chicken Breasts: If you prefer boneless skinless chicken breasts, you can swap them in for the thighs. Just adjust the cooking time to ensure the chicken doesn’t dry out.
Mushrooms: If you’re not a fan of mushrooms, omit them or replace them with another veggie, like zucchini or spinach.
White Wine: Replace the dry white wine with more chicken broth for an alcohol-free version.
Parmesan Cheese: For extra depth of flavor, sprinkle Parmesan cheese over the chicken before serving.

FAQ

Can I use chicken breast for this recipe?

While chicken thighs contribute to a richer flavor, you can use chicken breasts for a lighter alternative. Adjust the cooking time as chicken breasts generally cook faster.

Can I substitute Dijon mustard with another type of mustard?

Dijon mustard is a key flavor in this dish, but you can experiment with other mustard varieties for a unique twist. Keep in mind that the flavor profile may change.

Can I make this recipe ahead of time?

Yes, you can prepare Chicken Dijon ahead of time and reheat it before serving. Store it in the refrigerator and follow the reheating instructions provided.

Storing

If you have leftovers or are planning to prepare in advance storage is key.

Refrigeration: Allow the dish to cool slightly before storing it in an airtight container. Refrigerate for up to 2 days. To reheat, gently warm the dish on the stovetop over low heat or in the microwave.

Freezing: While it’s best enjoyed fresh, you can freeze Chicken Dijon for up to 2 months. Place cooled portions in a freezer-safe container, ensuring they are well-sealed. Label with the date and freeze. Thaw in the refrigerator before reheating.