Description
This One Pan Easy Creamy Dijon Mustard Chicken is a comforting and flavorful dish featuring tender chicken pieces cooked in a creamy, tangy dijon mustard sauce. The recipe uses a combination of pan-frying and oven roasting to achieve perfectly crisped skin and juicy meat, all finished with a luscious mustard-thyme sauce thickened with creamy coconut milk or heavy cream. Ideal for an effortless weeknight dinner, this dish serves six and comes together in just 50 minutes.
Ingredients
Chicken and Seasonings
- 1 whole chicken (cut into 8 pieces) or 4 chicken quarters
- 1 tsp sea salt (plus more to taste)
- 1/4 tsp ground black pepper (plus more to taste)
Cooking Fat
- 2 tsp ghee (or your favorite cooking oil)
Vegetables and Aromatics
- 1 cup chopped onions
- 4 garlic cloves, minced
Liquid Ingredients
- 1 cup bone broth (or chicken broth)
- 3 tbsp dijon mustard
- 1 tbsp fresh thyme leaves
- 1/2 cup full-fat coconut milk (or heavy cream, if not dairy free)
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400 degrees F. If using a whole chicken, cut it into 8 pieces. Sprinkle all chicken pieces evenly with sea salt and ground black pepper to season.
- Heat Fat in Skillet: Place a large oven-safe skillet over medium-high heat and add 2 teaspoons of ghee or your favorite cooking oil. Allow it to melt and heat up properly.
- Pan-Fry Chicken: Arrange the chicken pieces skin side down in the hot skillet. Cook for 5 minutes to crisp the skin, then flip and cook the other side for 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: Add the chopped onions to the same skillet and cook, stirring frequently, for about 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Prepare Sauce Base: Pour in the bone broth, then add the dijon mustard and fresh thyme leaves. Stir well, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, enriching the sauce’s flavor.
- Roast Chicken in Oven: Return the chicken pieces to the skillet, placing them skin side up. Transfer the skillet to the preheated oven and roast the chicken for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F, ensuring it’s fully cooked and juicy.
- Simmer Sauce: Remove the cooked chicken from the skillet and set aside. Place the skillet back on the stovetop over medium-high heat and simmer the sauce for 3 to 4 minutes until it thickens slightly.
- Add Creaminess to Sauce: Whisk in the full-fat coconut milk (or heavy cream if preferred) and continue to simmer for an additional minute, allowing the sauce to become rich and creamy.
- Finish and Serve: Turn off the heat, return the chicken to the skillet, and spoon the creamy mustard sauce generously over the top. Serve warm for a delicious, comforting meal.
Notes
- If you prefer a less rich sauce, you can substitute the coconut milk with half-and-half or regular milk, but the sauce will be less creamy.
- Using bone broth adds depth of flavor, but regular chicken broth works well as a substitute.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Fresh thyme can be replaced with dried thyme; use 1 teaspoon dried as a substitute.
- This recipe is easily adaptable to use chicken thighs, breasts, or drumsticks instead of a whole chicken.
- For a dairy-free version, stick to coconut milk and avoid heavy cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: French-inspired
