30 minutes. One pot. And dinner is on the table! This recipe for chicken thighs dijon is for those nights when you want creamy, rich French comfort food but you want now. And you don’t want to spend the rest of evening tidying up the kitchen. Pair the chicken with a simple salad and a crusty bread or some egg noodles and dinner is sorted.
While I love having dinner merrily simmering away in my slow cooker or oven and filling my house with wonderful smells throughout the day, I also love being able to put a comforting and tasty dinner on the table quickly. Because some days you have it together and can get the slow cooker running in the morning and other days…not so much.
I can’t be the only one who gets distracted by shiny things or gets working and loses track of time or just doesn’t get to the store when I planned to. Right?
Please tell me I’m not the only one? 🙂
Anyway, even on those days, I need to make dinner and, since it’s probably about 5 o’clock by the time I start to work on plan B, I need something quick. Something that’s easy to clean up. Something flexible, so I can dress it up to whatever flavors have caught my fancy that day.
That’s when pan roasted chicken thighs come to the rescue! I shared a recipe for pan roasted chicken thighs with olives and broccolini last year, and I knew it was time for another one. There are dozens of ways to change them up and every one of them is quick and gets dinner on the table, while also being really, really good!
You really can’t go wrong with tender chicken thighs (which are happily forgiving if you leave them in the oven for a titch longer), crispy skin, and flavorful sauce filled with herbs and aromatics. Sounds like dinner to me!
Which is why I knew I needed to make a chicken dijon version of the recipe. I’ve been having a serious craving for chicken dijon lately and it seemed a perfect recipe to adapt as it’s usually a quick cooking chicken stew. Since I have the pan roasting part of the recipe down to a science, my only issue was to make the sauce thick and flavorful.
That came down to a few choices:
- Make the sauce when the chicken comes out of the oven since the skillet isn’t in the oven long enough to cook down sauce.
- Not too much chicken stock. One cup is plenty to give the sauce flavor and body without requiring a long simmering time.
- And use fresh rosemary! It’s the perfect finishing touch.
– Happy Eating, Annemarie
Pan Roasted Chicken Thighs Dijon
- 2 tsp olive oil
- 4 medium chicken thighs
- 1/2 tsp kosher salt
- 2 medium shallots sliced the long way
- 2 cloves garlic chopped
- 1/2 cup white wine
- 1 cup chicken stock low or no sodium
- 1/2 cup heavy cream
- 1 tbsp dijon mustard
- 2 tbsp chopped fresh rosemary
- Preheat oven to 450F.
- Heat the olive oil in an oven safe skillet over medium high heat.Sprinkle the thighs liberally with kosher salt before putting them in the pan. When the pan is very hot and the oil is shimmery, place the chicken thighs skin side down in the skillet. Sear for 5 minutes, then turn and sear for 3 minutes.
- At this point, drain out most of the fat, leaving a tablespoon or two in the skillet. Add the shallots and garlic to the skillet, scattering them around. Transfer the skillet to the oven and roast for 10 minutes.
- Remove the skillet from the oven and transfer the chicken to a tray. Add the white wine, chicken stock, cream, mustard, and rosemary to the skillet. Bring to a boil over high heat and cook the sauce down for 5 minutes. Add the chicken back to the skillet and coat them in the sauce. Serve with fresh bread, egg noodles, or rice.
- The shallots will be a little browned and softened in the recipe. If you want some caramelization on them, add them while you are browning the chicken on the stove top. Putting them in the skillet after you turn the chicken will give them some color.
- Any medium body white wine will be good. I buy the kind which comes in little four packs for sauces and cooking.