Some nights call for comfort food that still feels like you tried. The kind of dinner that smells impressive, tastes rich, and makes everyone assume you followed a complicated chicken dijon recipe. This Creamy Dijon Chicken is exactly that, minus the stress and extra washing up.
You get golden, juicy chicken simmered in a silky Dijon cream sauce that is bold without being sharp, rich without being heavy, and very good at clinging to rice, mash, or bread. It is weeknight-friendly, dinner-party approved, and dangerously easy to love.
- What Makes This Creamy Dijon Chicken Work
- What Goes Into This Creamy Dijon Chicken
- Optional Add-Ins And Smart Substitutions
- How To Make Creamy Dijon Chicken
- Pro Tips For Maximum Sauce Success
- Recipe FAQ’s
- Creamy Dijon Chicken Thighs with Bacon and Spinach Recipe
What Makes This Creamy Dijon Chicken Work
The magic of this Creamy Dijon Chicken lies in the balance of bold flavor and simple ingredients.
- The sauce actually delivers : Dijon mustard brings sharpness while cream softens it into a smooth, balanced sauce that does not overpower the chicken.
- Built in layers : Browning the chicken first, then building the sauce in the same pan gives you depth without extra effort.
- Quick but impressive : This easy dijon mustard chicken recipe tastes like it took way longer than it did.
- Flexible and forgiving : Works beautifully with thighs or breasts and adapts easily to what you have on hand.
- Perfect sauce ratio : Enough sauce to coat everything without drowning the dish.
What Goes Into This Creamy Dijon Chicken
This Creamy Dijon Chicken recipe comes together with a handful of kitchen staples and a few flavor boosters that make the sauce irresistibly rich and savory. Here are a few of the standout ingredients:
- Boneless Skinless Chicken Thighs: Juicy and tender, these cook quickly and soak up every bit of that creamy Dijon sauce.
- Bacon: Adds a salty, smoky crunch that takes this dish to the next level.
- Dijon Mustard: The star of the sauce, lending just the right amount of tang and depth to balance the richness.
- Heavy Cream (or Half and Half): Creates that luxurious, velvety base that pulls all the flavors together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Optional Add-Ins And Smart Substitutions
Want to tweak things without breaking the recipe? These fit right in.
- Mushrooms: Add sliced mushrooms for extra savoury depth and a more filling sauce.
- White Wine: A splash adds brightness and complexity. Chicken stock works if you prefer alcohol-free.
- Spinach or Kale: Stir in at the end for colour and a little balance.
- Grainy Mustard: Swap part of the Dijon for texture and a slightly sharper bite.
How To Make Creamy Dijon Chicken
- Season the Chicken : Pat the chicken thighs dry with paper towel, then season both sides with seasoning salt (or regular salt) and pepper. Set aside while you prepare the other ingredients.
- Cook Bacon : In a skillet over medium heat, cook bacon until crisp and golden. Remove and set aside. Discard most of the bacon fat, leaving about 1 tablespoon in the pan.
- Sear the Chicken : Increase the heat to medium-high. Add the chicken thighs and sear for about 5 minutes per side until browned and nearly cooked through. Transfer to a plate and keep warm.
- Sauté Aromatics : Melt the butter in the same pan. Add the chopped onion and cook until softened, about 2 to 3 minutes. Stir in the garlic, parsley, thyme, and rosemary and cook until fragrant.
- Deglaze with Wine : Pour in the white wine (or chicken stock) and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan for extra flavor.
- Make It Creamy :Lower heat and stir in the cream, Dijon mustard, bouillon powder, and pepper. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Add Chicken and Spinach : Return the chicken and any juices to the pan. Add the spinach and cook for another 2 to 3 minutes until the spinach wilts and the chicken is fully cooked.
- Finish with Cheese and Bacon : Sprinkle in the parmesan and cooked bacon. Stir until everything is coated in the creamy Dijon sauce. Serve hot with your favorite sides.
This Creamy Dijon Chicken is rich, savory, and packed with flavor, perfect for pairing with something fresh, light, or hearty depending on your mood.
Try it with a bowl of Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans to add some crunch and greens to your plate. For something ultra-comforting, serve it over Mashed Sweet Potatoes to soak up that creamy Dijon sauce. You can also round things off with Fried Rice with Bacon , which adds a scrumptious finish.
Pro Tips For Maximum Sauce Success
- Do not rush the sear. Golden chicken means better flavour in the final sauce.
- Keep the heat gentle once the cream goes in. High heat can split the sauce.
- Taste before serving. Dijon strength varies, so adjust salt and mustard if needed.
- Let it rest briefly. The sauce thickens slightly off heat and coats better.
Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them—breasts are leaner and can dry out more quickly than thighs.
If you’d rather skip the wine, use low-sodium chicken stock or broth. It still gives the sauce plenty of depth and works beautifully in this easy Dijon mustard chicken recipe.
Swap the heavy cream with canned coconut cream or your favorite unsweetened dairy-free substitute. Omit the parmesan or use a vegan alternative.
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IngredientsUSMetric1x2x3x
For The Chicken:
- ▢ 2 pounds boneless skinless chicken thighs
- ▢ 1 teaspoon seasoning salt or regular salt
- ▢ 1/4 teaspoon pepper
- ▢ 5 ounces bacon
For The Sauce:
- ▢ 2 tablespoons butter
- ▢ 1 onion
- ▢ 4 cloves garlic minced, or 1 tablespoon minced garlic
- ▢ 1 tablespoon fresh parsley chopped
- ▢ 1 teaspoon dried thyme
- ▢ 1 teaspoon dried rosemary
- ▢ 1/3 cup dry white wine Pinot Grigio/Gris, Sauv Blanc, Riesling – substitute with low-sodium chicken stock or broth
- ▢ 1 1/2 cups half and half thickened cream or heavy cream
- ▢ 2 tablespoons Dijon mustard
- ▢ 1/2 teaspoon chicken bouillon powder substitute with salt or stock powder
- ▢ 1/2 teaspoon ground black pepper to taste
- ▢ 1/4 cup parmesan cheese
- ▢ 2 cups baby spinach leaves
Instructions
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamy Dijon Chicken Thighs with Bacon and Spinach
Ingredients
For The Chicken:
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon seasoning salt or regular salt
- 1/4 teaspoon pepper
- 5 ounces bacon
For The Sauce:
- 2 tablespoons butter
- 1 onion
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/3 cup dry white wine Pinot Grigio/Gris, Sauv Blanc, Riesling - substitute with low-sodium chicken stock or broth
- 1 1/2 cups half and half thickened cream or heavy cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chicken bouillon powder substitute with salt or stock powder
- 1/2 teaspoon ground black pepper to taste
- 1/4 cup parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
