Creamy Baked Dijon Chicken Thighs
Creamy Baked Dijon Chicken Thighs is a delightful recipe that perfectly combines tender chicken thighs with a luscious Dijon cream sauce and perfectly roasted vegetables. This dish is not only simple to prepare but also provides a comforting meal that the whole family will love. With just a bit of prep and baking time, you can create a flavorful dinner that looks appealing and tastes even better.
Why Make This Recipe
If you’re looking for a satisfying weeknight dinner that doesn’t skimp on flavor, Creamy Baked Dijon Chicken Thighs is the answer. This recipe brings together the rich tang of Dijon mustard and the creaminess of heavy cream for a sauce that elevates everyday ingredients. Additionally, it’s a one-pan recipe, making cleanup a breeze while the margins of your evening remain free for family time or personal relaxation.
Engaging your taste buds with this dish can lead to a repeat performance in your kitchen. Whether it’s the crispy chicken skin or the tender roasted vegetables that catch your fancy, this recipe is versatile enough to satisfy various palates.
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
- 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
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Directions:
- Set your oven temperature to 400°F (205°C) and allow it to preheat fully.
- In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Mix well to ensure that the vegetables are well coated, then spread them 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, and seasoning 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, making sure each thigh is well coated.
- Place the baking dish on the middle rack of the oven 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.
- If desired, switch the oven to broil for an additional 2–3 minutes to further brown the chicken skin. Keep a close eye to avoid burning.
- Allow the chicken to rest for 5 minutes before serving. Plate with the roasted vegetables and spoon over any pan sauce as desired.
Pro Tips for Success with Creamy Baked Dijon Chicken Thighs
- Dry the Chicken: Make sure to pat the chicken thighs dry. This ensures a crispy skin while baking.
- Vegetable Choices: Feel free to substitute or add your favorite vegetables. Brussels sprouts, sweet potatoes, or green beans would work well in this dish.
- Use Fresh Herbs: Fresh thyme or rosemary can enhance the flavors significantly compared to dried herbs.
- Consistent Cuts: Ensure all vegetables are cut to a similar size to promote even cooking and tenderness.
- Monitor the Chicken: Cooking times might slightly vary depending on your oven, so always check the internal temperature of the chicken to ensure it reaches 165°F (73.8°C).
Flavor Variations for Creamy Baked Dijon Chicken Thighs
- Spicy Kick: Add a pinch of cayenne pepper or your favorite hot sauce to the Dijon cream mixture for extra heat.
- Herb Infusion: Mix in some fresh herbs like parsley or chives into the Dijon sauce for a fresh flavor boost.
- Citrus Zest: Zest a lemon or orange into the sauce for a bright, zesty flavor that lifts the overall dish.
- Mustard Variations: Experiment with different types of mustard like whole grain or spicy brown for varied flavor profiles.
Serving Suggestions for Creamy Baked Dijon Chicken Thighs
This dish pairs wonderfully with a variety of sides. A crisp green salad, fluffy rice, or creamy mashed potatoes can enhance the meal even further. Don’t hesitate to serve with a side of crusty bread to soak up any remaining sauce! For a more sophisticated touch, consider adding a glass of white wine, like Chardonnay, that complements the dish’s rich flavors.
Storage and Freezing Instructions for Creamy Baked Dijon Chicken Thighs
If you have leftovers, storing them is simple! Allow the chicken to cool completely at room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For long-term storage, you can freeze the chicken thighs in a freezer-safe container for up to 3 months. Just thaw in the refrigerator overnight before reheating.
To reheat, simply place the chicken back in the oven at 350°F (175°C) until warmed through, or use the microwave for quicker meals. Just be aware that the skin won’t retain its crispiness with microwaving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|——————–|————-|
| Calories | 470 |
| Protein | 27g |
| Carbohydrates | 30g |
| Fat | 30g |
| Fiber | 4g |
| Sodium | 600mg |
FAQ About Creamy Baked Dijon Chicken Thighs
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used instead of bone-in thighs. Just be aware that they may cook faster, so start checking for doneness around 25–30 minutes.
Is there a vegetarian version of this dish?
Absolutely! You can replace chicken thighs with hearty vegetables like eggplant, mushrooms, or even tofu, and use vegetable broth in place of chicken. Just adjust the baking time based on the cooking characteristics of the chosen ingredient.
Can I make this dish ahead of time?
Yes, you can prepare the chicken thighs and vegetable mixture in advance and store them separately in the fridge. On cooking day, simply bring them to room temperature and follow the baking instructions.
What type of mustard works best?
Dijon mustard is preferred because of its acidity and creaminess that complements chicken nicely. However, you can opt for whole grain mustard for a more rustic texture or yellow mustard for a milder flavor.
Can I customize the vegetables in this recipe?
Definitely! The vegetables can be customized to your personal preference or what you have on hand. Zucchini, bell peppers, or sweet potatoes make great substitutes in this recipe.
Final Thoughts
Creamy Baked Dijon Chicken Thighs is more than just a dinner option; it’s a cozy, heartwarming meal perfect for any night of the week. By combining simple ingredients with an easy cooking method, you can have a delicious dish on the table that makes everyone smile. Give it a try, and you may just find it becoming a staple in your cooking repertoire!
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Creamy Baked Dijon Chicken Thighs
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful recipe combining tender chicken thighs with a luscious Dijon cream sauce and roasted vegetables, perfect for a comforting family dinner.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons olive oil (divided)
- 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 teaspoon dried rosemary
Instructions
- Preheat your oven to 400°F (205°C).
- In a large bowl, combine carrots, parsnips, potatoes, and red onion with 1 tablespoon olive oil, rosemary, salt, and pepper. Mix well and spread in a large baking dish.
- In another bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, thyme, paprika, and seasoning until smooth.
- Pat chicken thighs dry and arrange skin-side up over the vegetables. Brush with Dijon cream sauce.
- Bake uncovered for 40-45 minutes until chicken is cooked through and golden, and juices run clear.
- If desired, broil for an additional 2-3 minutes to crisp the skin. Monitor to avoid burning.
- Let rest for 5 minutes before serving with roasted vegetables and pan sauce.
Notes
Patting chicken dry ensures crispy skin. Feel free to substitute vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
