Creamy Baked Dijon Chicken Thighs
A delicious and comforting meal featuring tender chicken thighs coated in a rich Dijon mustard and cream sauce, roasted with hearty vegetables for a complete meal.
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.
Notes
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. You can substitute the chicken thighs with chicken breasts for a leaner option, just adjust the cooking time as chicken breasts may cook faster.