Creamy One-Pan Dijon Chicken
Serves 635 mins prep55 mins cook
Dijon chicken is an easy, elegant chicken recipe that's so delicious on a weeknight or date night at home! Tender, juicy chicken thighs are cooked until golden brown, then simmered in a creamy Dijon mustard sauce with handfuls of chopped spinach.
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What you need
Instructions
In a small bowl, combine the Dijon mustard, lemon juice, garlic, herbs and red pepper. Reserve the heavy cream and chicken broth. Pat the chicken thighs as dry as possible with paper towels (this will help crisp up the skin). Season the chicken generously on both sides with salt and pepper. Place a large (12-inch) non-stick saute pan over medium-high heat. Add the oil and heat until the surface is shimmering. Arrange the chicken pieces skin-side down in the pan and cook without moving them, until the skin turns golden brown, 5-7 minutes. Turn the chicken over and cook 2 minutes on the other side. Remove the chicken from the pan to a large plate. Note: Brown the chicken in two batches if the chicken seems crowded in the pan. Add the onion to the fat in the pan, and cook about 2 minutes, stirring, until softened. Pour in ¼ cup of chicken broth, scraping up the browned bits from the pan with a wooden spoon or spatula. Sprinkle the flour over the onions and cook briefly, just until it starts to thicken. Stir in the Dijon mixture and remaining ½ cup broth. Add the chicken back to the pan, skin-side up. Cover the pan, lower the heat and cook 15 minutes, adjusting the heat as necessary to maintain a gentle simmer (not boiling). Uncover the pan. Pour the cream around the chicken pieces, and scatter the kale or spinach leaves over the top. Bring back to a simmer, then cover the pan and cook about 5 more minutes, until the kale is wilted and the chicken is cooked through (no longer pink at the bone). Serve the chicken with the pan juices spooned over. Enjoy!View original recipe