why make this recipe
Creamy Baked Dijon Chicken Thighs is a delicious and comforting meal that brings a burst of flavor to your dinner table. The combination of Dijon mustard and cream creates a rich sauce that coats tender chicken thighs perfectly. Plus, roasting them along with hearty vegetables like carrots, parsnips, and potatoes means you have a complete meal in one dish. It’s simple, satisfying, and sure to please your family.
how to make Creamy Baked Dijon Chicken Thighs
Ingredients :
- 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 oven temperature to 400°F (205°C) and allow to fully preheat.
- Combine carrots, parsnips, potatoes, and red onion in a large bowl. Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well, then spread evenly in a large baking dish.
- In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth and fully blended.
- Pat chicken thighs dry with paper towels. Arrange thighs skin side up over the vegetables in the baking dish. Brush liberally with the prepared Dijon cream sauce, ensuring the thighs are well coated.
- Place the baking dish on the middle rack. Bake uncovered for 40–45 minutes or until chicken is cooked through, golden, and juices run clear when pierced. Vegetables should be tender.
- Switch oven to broil for 2–3 minutes, watching closely, to further brown chicken skin if desired.
- Allow chicken to rest for 5 minutes before serving. Plate with roasted vegetables and spoon over pan sauce as desired.
how to serve Creamy Baked Dijon Chicken Thighs
Serve the chicken thighs hot on a plate, along with the roasted vegetables. Drizzle more of the creamy Dijon sauce on top for added flavor. Pair with a simple side salad or some crusty bread to soak up all the delicious sauce.
how to store Creamy Baked Dijon Chicken Thighs
If you have leftovers, let the chicken cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven or microwave until heated through.
tips to make Creamy Baked Dijon Chicken Thighs
- Make sure to pat the chicken thighs dry; this helps the skin become crispy.
- Feel free to add other vegetables you like, such as bell peppers or Brussels sprouts.
- For extra spice, consider adding a pinch of cayenne pepper to the Dijon sauce.
variation
You can substitute the chicken thighs with chicken breasts for a leaner option. Adjust the cooking time as chicken breasts may cook faster.
FAQs
1. Can I use Dijon mustard substitutes?
Yes! You can use yellow mustard or spicy brown mustard if you don’t have Dijon on hand.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the Dijon mustard and other ingredients are labeled gluten-free.
3. Can I make this dish ahead of time?
You can prepare the ingredients and assemble the dish a day ahead. Just refrigerate it until you’re ready to cook. Adjust baking time if cooking straight from the fridge.
Creamy Baked Dijon Chicken Thighs
Ingredients
Chicken and Sauce
- 8 pieces bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil for the 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
Vegetables
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium 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 the vegetables
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper as needed
Instructions
Preparation
- Set oven temperature to 400°F (205°C) and allow to fully preheat.
- Combine carrots, parsnips, potatoes, and red onion in a large bowl.
- Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well, then spread evenly in a large baking dish.
- In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth and fully blended.
- Pat chicken thighs dry with paper towels.
- Arrange thighs skin side up over the vegetables in the baking dish. Brush liberally with the prepared Dijon cream sauce, ensuring the thighs are well coated.
Cooking
- Place the baking dish on the middle rack. Bake uncovered for 40–45 minutes or until chicken is cooked through, golden, and juices run clear when pierced. Vegetables should be tender.
- Switch oven to broil for 2–3 minutes, watching closely, to further brown chicken skin if desired.
- Allow chicken to rest for 5 minutes before serving.
Serving
- Serve the chicken thighs hot on a plate, along with the roasted vegetables. Drizzle more of the creamy Dijon sauce on top for added flavor. Pair with a simple side salad or some crusty bread to soak up all the delicious sauce.