Recipe Background
Planning meals for the week can start feeling way too complex way too fast... but Dijon Cream Chicken is here to remind you that there's nothing wrong with a simple protein, veggie, and a carb, kind of meal! These juicy chicken thighs served alongside a smooth and creamy Dijon sauce just adds that little ounce of pizzaz and big flavor you need, without needing to have a ten-page grocery list. Ya feel us? No one has time for that! Dijon Cream Chicken fills you up and makes dinner time easy. What a joy that is!
Planning meals for the week can start feeling way too complex way too fast... but Dijon Cream Chicken is here to remind you that there's nothing wrong with a simple protein, veggie, and a carb, kind of meal! These juicy chicken thighs served alongside a smooth and creamy Dijon sauce just adds that little ounce of pizzaz and big flavor you need, without needing to have a ten-page grocery list. Ya feel us? No one has time for that! Dijon Cream Chicken fills you up and makes dinner time easy. What a joy that is!
Ingredients
- olive oil to taste
- 6 chicken thighs bone-in and skin-on
- salt to taste
- black pepper to taste
- 3 1/2 ounces pancetta or bacon
- 2 shallots finely diced
- 2 cloves garlic minced
- 3/4 cup chicken stock
- 1/2 cup heavy cream room temperature
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- fresh thyme sprigs to taste
Directions
- In a large nonstick pan over medium-high heat, heat the oil.
- Add the chicken thighs to the oil, skin-side down, and fry until they are crispy on the bottoms.
- Season the chicken thighs with the salt and the pepper.
- Flip the chicken thighs, reduce the heat to medium, and fry until their internal temperatures reach 165 degrees F, about 3-5 minutes.
- Transfer the thighs from the pan and discard the excess fat.
- Add the pancetta to the same skillet and fry until they begin to brown, about 3-5 minutes.
- Discard the excess fat from the pan, leaving 1-2 teaspoons.
- Add the shallots to the pancetta and fry until they are soft, about 2-3 minutes.
- Add the garlic to the pancetta mixture and fry until it is fragrant, about 1 minute.
- Add the chicken stock, the heavy cream, the honey, the Dijon mustard, and the whole-grain mustard, to the pancetta mixture and stir to combine.
- Add the thyme sprigs to the pancetta mixture and allow the sauce to simmer until it begins to thicken, about 5-7 minutes.
- Season the sauce with the salt and the pepper.
- Add the chicken thighs to the pan and cook until they are heated through, about 5 minutes.
- Serve the chicken with the sauce.
×
