Creamy Baked Dijon Chicken Thighs Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 400°F (205°C) and allow it to preheat fully to ensure even cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/creamy-baked-dijon-chicken-thighs-recipe/
