Chicken Thighs in Creamy Dijon Sauce Recipe

Name: Chicken Thighs in Creamy Dijon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash Canola Oil; 1 Tablespoon Butter; 10 whole Chicken Thighs, Skin On And Bone-in; Truffle Salt, For Seasoning; Freshly Cracked Black Pepper, For Seasoning; 1 whole Shallot, Finely Diced; 1 clove Garlic, Minced; 2 Tablespoons Fresh Dill, Finely Chopped, Plus Additional For Garnish; ⅓ cups Cognac Or White Wine; 1 cup Dijon Mustard; ⅓ cups Greek Yogurt; 2 Tablespoons Chicken Stock; 1 dash Worcestershire Sauce; 1/2 teaspoons Smoked Paprika; 1 pinch Salt; 1 pinch Cracked Black Pepper

Servings: persons

1 dash Canola Oil
1 Tablespoon Butter
10 whole Chicken Thighs, Skin On And Bone-in
Truffle Salt, For Seasoning
Freshly Cracked Black Pepper, For Seasoning
1 whole Shallot, Finely Diced
1 clove Garlic, Minced
2 Tablespoons Fresh Dill, Finely Chopped, Plus Additional For Garnish
⅓ cups Cognac Or White Wine
1 cup Dijon Mustard
⅓ cups Greek Yogurt
2 Tablespoons Chicken Stock
1 dash Worcestershire Sauce
1/2 teaspoons Smoked Paprika
1 pinch Salt
1 pinch Cracked Black Pepper

1
Preheat oven to 375 degrees F. Heat the canola oil and butter over high heat in a large cast iron skillet.
2
While the pan heats up, season the chicken generously with salt and pepper.
3
Place half of the chicken in the pan skin side down and let it get gorgeously brown on the first side for about 5 minutes.
4
Flip them over to do the same on the second side.
5
Remove them to a plate when they are done.
6
Repeat with the second batch.
7
When they are all browned pile them all into the pan, then transfer the pan directly to the oven to make sure the chicken gets cooked through for about 2530 minutes.
8
While the chicken cooks, prep the shallot, garlic and dill.
9
Measure out the cognac or white wine.
10
In a bowl, stir the mustard, Greek yogurt, chicken stock, Worcestershire sauce, paprika, salt and pepper together thoroughly.
11
Once the chicken is all cooked, set them aside and drain off most of the grease from the pan.
12
Put the pan back on the stove over medium high heat.
13
Add the shallot, garlic and dill to the pan and let them get fragrant for just 30 seconds.
14
Deglaze the pan with cognac, pouring it in slowly and scraping up the brown bits.
15
Then pour in the mustard mixture and stir everything together well.
16
Nestle all of the chicken back into the pan in the sauce and let it all gently bubble together for 10 minutes.
17
Then take the pan off of the heat.
18
Plate the chicken with your favorite sides and pour the sauce over it generously.
19
Serve immediately and enjoy!

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 dash Canola Oil, 1 Tablespoon Butter, 10 whole Chicken Thighs, Skin On And Bone-in, Truffle Salt, For Seasoning, and more.

Yes, Chicken Thighs in Creamy Dijon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Thighs in Creamy Dijon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions