Baked Dijon Chicken

Creamy and comforting, this one-pan dijon chicken has become a weeknight favourite!

Bone-in, skin-on chicken thigh cutlets are one of my favourite cuts to cook with – warming roasted chicken vibes without the effort (no carving!) and ready in half the time. They are almost impossible to get wrong – even if they bake a little longer, you’re rewarded with fall-apart, juicy chicken that’s crispy on the outside.

I first pan-sear the chicken to give the skin a crispy golden surface. Next, I make a luscious cream sauce in the same pan, flavoured with garlic, mustard, wine and herbs. I place the chicken in the sauce, then transfer to the oven to do the rest of the work.

This Baked Dijon Chicken can be prepped in less than 15 minutes, and while it bakes (unattended!), you can get on with other things. The result is a seriously comforting meal, made in just one pan, and the creamy sauce is perfect for pouring over mashed potatoes, rice or even crusty bread. I find sometimes with baked chicken dishes that the sauce can be too thin or too thick, or there isn’t enough! But the ratio here is perfect. It’s versatile and pairs well with steamed greens or a fresh leafy salad. Using pantry staples, this recipe is as fuss-free as it is delicious – a true dinner hero for busy nights!

Can I use boneless, skinless chicken thighs?

Yes, you can use boneless, skinless chicken thighs, but reduce the cooking time to 30–35 minutes.

Can I use a different kind of mustard?

Wholegrain mustard works wonderfully as a substitute. If you prefer a milder flavour, try yellow (American) mustard, or omit the mustard completely and replace it with 1 tablespoon of Worcestershire sauce.

What are the best side dishes for this recipe?

You can’t go wrong with mashed potatoes and steamed greens, but this dish is also delicious with buttery rice, roasted vegetables, a green leafy salad, crusty bread or even pasta to soak up the sauce.

Watch how to make Baked Dijon Chicken

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Baked Dijon Chicken

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5 from 7 reviews

Tender chicken thigh cutlets are baked in a creamy dijon mustard sauce in this one-pan wonder. Baked Dijon Chicken is quick to prepare, versatile and packed with comforting flavours.

• Total Time: 1 hour
• Yield: 4 serves

Ingredients

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CHICKEN

• 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (roughly 5 chicken thigh cutlets – you can use skin-off cutlets, although skin-on are juicier) (see note 1 for using boneless thighs)
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper
• 1 tbsp olive oil

SAUCE

• 1 brown onion, finely chopped
• 1 tbsp freshly minced garlic
• ½ cup (125 ml) dry white wine (can be substituted with chicken stock)
• 2 tbsp unsalted butter
• 2 tbsp plain (all-purpose) flour
• 2 cups (500 ml) chicken stock
• 2 tbsp dijon mustard (see note 2)
• 1 cup (250 ml) thickened (heavy) cream
• 4 thyme sprigs (or 1 tbsp dried thyme)
• ¼ tsp cracked black pepper
• ½ cup (50 g) freshly grated parmesan

TO SERVE

• Mashed potato
• Steamed greens or a leafy green salad
• Fresh thyme leaves (optional)

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Instructions

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Prepare the chicken – Sprinkle the chicken with salt and pepper on both sides.
3. Heat the olive oil in a large, deep ovenproof pan over medium–high heat.
4. Add the chicken, skin-side down, and cook for 5 minutes or until the skin is golden and crispy. Turn and cook for another 3 minutes, until browned. Remove and set aside on a plate.
5. Spoon out any excess chicken fat from the pan, leaving about 2 tablespoons – turn the heat off while you do this, if it’s easier.
6. Make the sauce – Reduce the heat to medium–low and add the onion and garlic. Cook for 2–3 minutes until slightly softened.
7. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2–3 minutes until most of the wine has evaporated.
8. Add the butter and, once melted, immediately add the flour. Cook, stirring, until well combined.
9. Reduce the heat to low and add half the chicken stock, incorporating it with the flour mixture using a whisk.
10. Whisk in the remaining chicken stock, the dijon mustard, cream, thyme and pepper. Bring to a simmer.
11. Add the parmesan and stir to combine.
12. Bake the chicken – Return the chicken to the pan, along with any resting juices. Transfer to the oven and bake, uncovered, for 40–45 minutes, until the chicken has cooked through.
13. If using fresh thyme, remove the sprigs.
14. Serve – Serve the chicken with mash and steamed greens or a fresh leafy salad. Garnish with extra thyme leaves and extra freshly cracked black pepper, if desired.

Equipment

Chef Knife

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Tongs

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Notes

Note 1 – You can use boneless, skinless chicken thighs instead, but reduce the cooking time to 30–35 minutes.

Note 2 – Wholegrain mustard works wonderfully as a substitute. If you prefer a milder flavour, try yellow (American) mustard, or omit the mustard completely and replace it with 1 tablespoon of Worcestershire sauce

Makeahead

This recipe is best made and eaten immediately. Leftovers last well in the fridge, see the leftovers instructions below.

Leftovers

Refrigerate for up to 3 days. Reheat in the microwave for best results. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Chicken, One Pan
• Method: Baking
• Cuisine: Comfort Food