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5 from 8 votes

Baked Dijon Chicken

Author: Nicole
Servings: 4 serves
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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

CHICKEN

  • 1.2 kg 2¾ lb 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 freshly 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 freshly cracked black pepper
  • ½ cup 50 g freshly grated parmesan

TO SERVE

Instructions

  • Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • Season the chicken – Sprinkle the chicken with salt and pepper on both sides.
  • Start cooking the chicken – Heat the olive oil in a large, deep ovenproof pan over medium–high heat.
  • 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.
  • 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.
  • Make the sauce – Reduce the heat to medium–low and add the onion and garlic. Cook for 2–3 minutes until slightly softened.
  • 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.
  • Add the butter and, once melted, immediately add the flour. Cook, stirring, until well combined.
  • Reduce the heat to low and add half the chicken stock, incorporating it with the flour mixture using a whisk.
  • Whisk in the remaining chicken stock, the dijon mustard, cream, thyme and pepper. Bring to a simmer.
  • Add the parmesan and stir to combine.
  • 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.
  • If using fresh thyme, remove the sprigs.
  • 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.

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

Make Ahead

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.

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