Creamy Baked Dijon Chicken Thighs
Baked Dijon chicken thighs are a fantastic, flavorful dish that will impress your family and friends. This creamy and savory recipe combines the rich taste of Dijon mustard with the comforting flavors of roasted vegetables, making it a perfect choice for any dinner table.
Why Make This Recipe
Creating creamy baked Dijon chicken thighs is an excellent way to elevate your dining experience without spending hours in the kitchen. This recipe is not only simple but also requires minimal prep time while delivering fantastic flavors. The combination of tender chicken and roasted vegetables allows for a hearty meal that’s both comforting and satisfying. Plus, it’s a one-pan dish, which means less cleanup time for you!
How to Make Creamy Baked Dijon Chicken Thighs
Ingredients
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- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil (for the sauce)
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil (for vegetables)
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Directions
- Set the oven temperature to 400°F (205°C) and allow it to fully preheat.
- In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well, then spread the mixture evenly in a large baking dish.
- In a separate bowl, whisk together the Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth and fully blended.
- Pat the chicken thighs dry with paper towels. Arrange the thighs skin-side up over the vegetables in the baking dish. Brush liberally with the prepared Dijon cream sauce, ensuring the thighs are well coated.
- Place the baking dish on the middle rack and bake uncovered for 40–45 minutes or until the chicken is cooked through, golden, and juices run clear when pierced. The vegetables should be tender at this stage.
- If desired, switch the oven to broil for 2–3 minutes to further brown the chicken skin, watching closely to avoid burning.
- Allow the chicken to rest for 5 minutes before serving. Plate with roasted vegetables and spoon over pan sauce as desired.
Pro Tips for Success with Creamy Baked Dijon Chicken Thighs
- Choose Quality Ingredients: Use the best quality chicken thighs you can find. Bone-in and skin-on varieties tend to be juicier and more flavorful.
- Pat Dry: Ensure the chicken thighs are pat dry before baking. This will help the skin become crispy while cooking.
- Don’t Skip the Resting Time: Allowing the chicken to rest after baking helps redistribute the juices, resulting in more tender meat.
- Make It Ahead: You can prepare the vegetable mixture in advance and refrigerate it. Just add the chicken and sauce before baking.
- Baste for Extra Flavor: Halfway through cooking, consider basting the chicken with the pan juices for added flavor.
Flavor Variations for Creamy Baked Dijon Chicken Thighs
- Mustard Variety: Try using whole grain mustard instead of Dijon for a different texture and flavor.
- Add Herbs: Fresh herbs like parsley or thyme can be added to the cream sauce for a burst of freshness.
- Spicy Kick: Include some cayenne pepper or hot sauce if you enjoy a little heat with your meal.
- Cheesy Addition: Sprinkle grated Parmesan cheese over the chicken thighs during the last 10 minutes of baking for a cheesy crust.
- Fruit Flavor: Add sliced apples or pears to the vegetable mix to balance the dish with a touch of sweetness.
Serving Suggestions for Creamy Baked Dijon Chicken Thighs
Serve your creamy baked Dijon chicken thighs with a simple green salad or steamed green beans for a refreshing side. Additionally, consider pairing the dish with crusty bread to soak up the delicious pan sauce or even some rice or quinoa to make it a heartier meal.
Pairing it with a light white wine, such as Sauvignon Blanc, can also enhance the flavors.
Storage and Freezing Instructions for Creamy Baked Dijon Chicken Thighs
- Refrigeration: Store any leftover baked Dijon chicken thighs in an airtight container in the refrigerator for up to 3 days.
- Freezing: If you wish to freeze the dish, cool it completely before transferring it to a freezer-safe container. It can be kept for up to 3 months.
- Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through. Avoid using the microwave as that can make the chicken rubbery.
Nutrition Facts (Per Serving)
| Nutritional Information | Amount |
|————————-|——–|
| Calories | 420 |
| Protein | 30g |
| Carbohydrates | 25g |
| Fat | 21g |
| Fiber | 4g |
| Sodium | 670mg |
FAQ About Creamy Baked Dijon Chicken Thighs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs. However, keep in mind they will cook faster, so monitor them closely. Adjust the cooking time to about 25–30 minutes.
Can I use different vegetables?
Absolutely! Feel free to substitute or add any of your favorite vegetables such as bell peppers, zucchini, or broccoli. Just ensure that the pieces are similarly sized for even cooking.
Is this dish suitable for meal prep?
Yes! This dish is perfect for meal prep, as it can be stored in the refrigerator and enjoyed over several days. Just make sure to keep the chicken and roasted vegetables in separate airtight containers.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a combination of milk and Greek yogurt. If you need a dairy-free alternative, coconut milk works well and can add a different flavor.
How do I know when the chicken is cooked through?
The best way to check if the chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C) for safe consumption. Additionally, the juices should run clear when the chicken is pierced.
Final Thoughts
Creamy baked Dijon chicken thighs are an irresistible dish that balances rich flavors with comfort. Whether it’s a weeknight dinner or a gathering with friends, this recipe is sure to please anyone at your table. With its ease of preparation and delightful taste, it might just become a family favorite. Try it out and enjoy the delicious harmony of flavors!
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Creamy Baked Dijon Chicken Thighs
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A flavorful dish combining savory Dijon mustard with roasted vegetables, perfect for impressing family and friends.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil (for the sauce)
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil (for vegetables)
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Instructions
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well and spread in a large baking dish.
- In a separate bowl, whisk together the Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Pat the chicken thighs dry and arrange them skin-side up over the vegetables. Brush with the Dijon cream sauce.
- Bake uncovered for 40-45 minutes, until the chicken is cooked through and golden, and juices run clear.
- If desired, broil for 2-3 minutes to further brown the skin.
- Let the chicken rest for 5 minutes before serving with roasted vegetables and pan sauce.
Notes
Use quality chicken for the best flavor. Pat dry before baking for crispy skin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American