Juicy Chicken Thighs with Creamy Dijon Pan Sauce
Indulge in a true French classic with this Creamy Dijon Chicken! Golden-browned chicken is braised in white wine and herbs, then smothered in a rich, tangy Dijon mustard sauce. This dish brings all the comforting flavors of French cuisine right to your table. Plus, it's surprisingly simple to make! Pair with your favorite side dishes, and you’ve got a restaurant-quality meal at home!
Servings: 6 servings
Calories: 504kcal
Equipment
Ingredients
- 1 (3½-4 lb) chicken, cut into 4 or 6 pieces
- 2 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 Tbsp (48g) unsalted butter
- 1 medium shallot, peeled and halved
- 5 fresh thyme sprigs, plus more for serving
- 1 dried bay leaf
- 1 cup (237ml) dry white wine, such as Chablis or Chardonnay (I really like Macon here)
- ½ cup (118ml) heavy cream
- 2 large egg yolks
- 1 Tbsp Dijon mustard, though whole grain is also fantastic
- ¼ tsp sweet paprika
- Flaky sea salt
- Recommended for serving: mashed potatoes or creamy polenta, roasted vegetables
Instructions
- Season the chicken. Pat chicken pieces dry with a paper towel, then season generously on both sides with 2 tsp kosher salt and ¼ tsp black pepper. If not already at room temperature, allow the chicken to sit out for 15-20 minutes before cooking.
- Brown the chicken. Heat 4 Tbsp (48g) unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken pieces skin side down, then cook for 6-8 minutes, or until the skin is golden brown. Flip the chicken over and cook for an additional 5 minutes.
- Braise the chicken. Add 1 halved shallot, 5 fresh thyme sprigs, and 1 dried bay leaf, then pour in 1 cup (237ml) of white wine. Reduce the heat to medium low, cover the pan with a lid, then cook for about 20-25 minutes, until the chicken is fully cooked and has reached an internal temperature of 165F.
- Allow the chicken to rest. Use tongs to transfer the chicken to a plate, then cover loosely with foil. While the chicken rests, make the sauce.
- Make the sauce. Strain the liquid through a fine mesh sieve set over a large measuring cup or bowl, then pour the liquid back into the pan. Set over high heat and allow the sauce to reduce for about 1-2 minutes. Pour in ½ cup (118ml) heavy cream, then continue cooking for another 1-2 minutes, stirring often. Turn off the heat, then transfer about ¼ cup of the sauce back to the mixing bowl or measuring cup. To this, whisk in 2 large egg yolks until tempered. Pour the egg and sauce mixture back into the pot, then stir until well mixed. Finally, add 1 heaping Tbsp Dijon mustard, then stir well. Taste and adjust seasoning as needed.
- Garnish, then serve! Serve the chicken hot with plenty of the creamy mustard sauce poured on top. Finish with a pinch of flaky sea salt and fresh thyme leaves. Enjoy!
Notes
- To make-ahead: You can make this dish a few hours ahead of time and gently reheat it on the stovetop just before serving. If preparing in advance, wait to add the egg yolks and Dijon mustard until just before serving for the freshest flavor.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the chicken gently in a skillet over low heat, adding a splash of water or chicken broth to keep the sauce from thickening too much.
- To freeze: While the chicken freezes well, the cream sauce may separate when thawed. If you plan to freeze, freeze the chicken without the sauce and prepare the sauce fresh when you’re ready to eat.
Nutrition
Serving: 1piece of chicken with sauce | Calories: 504kcal | Carbohydrates: 3g | Protein: 29g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 916mg | Potassium: 356mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 896IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
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