Creamy Baked Dijon Chicken Thighs Recipe

Introduction

This Creamy Baked Dijon Chicken Thighs recipe combines tender, juicy chicken with a flavorful mustard cream sauce and perfectly roasted vegetables. It’s an easy, comforting meal that comes together in one dish, making weeknight dinners both delicious and convenient.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon olive oil (for 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

1. Step 1: Preheat your oven to 400°F (205°C) and let it fully heat up.
2. Step 2: In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon olive oil, sprinkle the rosemary, salt, and pepper, then toss to coat evenly. Spread the vegetables in a large baking dish.
3. Step 3: In a separate bowl, whisk together the Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth and well combined.
4. Step 4: Pat the chicken thighs dry with paper towels. Arrange them skin side up over the prepared vegetables in the baking dish. Brush the Dijon cream sauce generously over each thigh, ensuring they are well coated.
5. Step 5: Place the baking dish on the middle oven rack and bake uncovered for 40 to 45 minutes, or until the chicken is cooked through, golden, and the juices run clear when pierced. The vegetables should be tender.
6. Step 6: For a crispier skin, switch the oven to broil and broil the chicken for 2 to 3 minutes. Keep a close eye to prevent burning.
7. Step 7: Remove from the oven and let the chicken rest for 5 minutes. Serve the thighs alongside the roasted vegetables and spoon any pan sauce over the dish as desired.

Tips & Variations

• For extra flavor, marinate the chicken thighs in the Dijon cream sauce for 30 minutes before baking.
• Substitute parsnips with sweet potatoes for a sweeter twist.
• Add fresh herbs like thyme or rosemary on top before serving for a fresh aroma.
• Use bone-in, skin-on chicken breasts if preferred, but adjust baking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to help maintain the crispy skin and creamy sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs work as well but tend to cook faster. Adjust the baking time to about 30-35 minutes and check for doneness accordingly.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative for a similar creamy texture without dairy.

Creamy Baked Dijon Chicken Thighs Recipe

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★★★★★

4.9 from 150 reviews

This creamy baked Dijon chicken thighs recipe features tender, bone-in, skin-on chicken thighs coated in a luscious Dijon mustard cream sauce, baked alongside a medley of roasted root vegetables. The dish combines savory herbs and spices with a touch of honey for balanced flavor, resulting in a comforting and elegant meal perfect for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 8 bone-in, skin-on chicken thighs
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 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

Vegetables

• 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
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, as needed

Instructions

1. Preheat Oven: Set your oven to 400°F (205°C) and allow it to preheat fully to ensure even cooking.
2. Prepare Vegetables: In a large bowl, combine the peeled and chopped carrots, parsnips, potatoes, and red onion wedges. Drizzle with 1 tablespoon olive oil, sprinkle with dried rosemary, salt, and freshly ground black pepper. Toss everything well to evenly coat the vegetables, then spread them out in a large baking dish in an even layer.
3. Mix Dijon Cream Sauce: In a separate bowl, whisk together the Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, salt, and black pepper until smooth and fully blended to create a creamy, flavorful sauce.
4. Coat Chicken: Pat the chicken thighs dry with paper towels to remove moisture. Arrange the chicken thighs skin side up on top of the prepared vegetables in the baking dish. Using a brush or spoon, liberally coat each chicken thigh with the prepared Dijon cream sauce, ensuring full coverage.
5. Bake: Place the baking dish on the middle rack of the preheated oven. Bake uncovered for 40 to 45 minutes or until the chicken is cooked through, the skin is golden and slightly crisp, and the juices run clear when pierced. The vegetables should also be tender and roasted through.
6. Broil for Color: For a deeper golden brown on the chicken skin, switch the oven to broil and broil the chicken for 2 to 3 minutes, watching closely to prevent burning.
7. Rest and Serve: Remove the dish from the oven and allow the chicken to rest for about 5 minutes. Serve the chicken thighs atop the roasted vegetables and spoon some of the pan sauce over the top for added flavor.

Notes

• Ensure chicken thighs are patted dry before coating to get a crispier skin.
• Adjust the honey amount to taste for more or less sweetness in the sauce.
• Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C).
• Feel free to swap parsnips with sweet potatoes for a sweeter flavor profile.
• Broiling time can vary by oven, so watch carefully to avoid burning.

Keywords: Dijon chicken, baked chicken thighs, creamy mustard chicken, roasted vegetables, easy dinner recipe