Planning meals for the week can start feeling way too complex way too fast… but Dijon Cream Chicken is here to remind you that there’s nothing wrong with a simple protein, veggie, and a carb, kind of meal! These juicy chicken thighs served alongside a smooth and creamy Dijon sauce just adds that little ounce of pizzaz and big flavor you need, without needing to have a ten-page grocery list. Ya feel us? No one has time for that! Dijon Cream Chicken fills you up and makes dinner time easy. What a joy that is!

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  • olive oil, to taste
  • 6 chicken thighs, bone-in and skin-on
  • salt, to taste
  • black pepper, to taste
  • 3 1/2 ounces pancetta or bacon
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream, room temperature
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • fresh thyme sprigs, to taste


Step 1 –In a large nonstick pan over medium-high heat, heat the oil.

Step 2 –Add the chicken thighs to the oil, skin-side down, and fry until they are crispy on the bottoms.

Step 3 –Season the chicken thighs with the salt and the pepper.

Step 4 –Flip the chicken thighs, reduce the heat to medium, and fry until their internal temperatures reach 165 degrees F, about 3-5 minutes.

Step 5 –Transfer the thighs from the pan and discard the excess fat.

Step 6 –Add the pancetta to the same skillet and fry until they begin to brown, about 3-5 minutes.

Step 7 –Discard the excess fat from the pan, leaving 1-2 teaspoons.

Also Read:  Jalapeño Popper Casserole

Step 8 –Add the shallots to the pancetta and fry until they are soft, about 2-3 minutes.

Step 9 –Add the garlic to the pancetta mixture and fry until it is fragrant, about 1 minute.

Step 10 –Add the chicken stock, the heavy cream, the honey, the Dijon mustard, and the whole-grain mustard, to the pancetta mixture and stir to combine.

Step 11 –Add the thyme sprigs to the pancetta mixture and allow the sauce to simmer until it begins to thicken, about 5-7 minutes.

Step 12 –Season the sauce with the salt and the pepper.

Step 13 –Add the chicken thighs to the pan and cook until they are heated through, about 5 minutes.

Step 14 –Serve the chicken with the sauce.