One-Pan Creamy Dijon Chicken Thighs Recipe (7 Ingredients, 20 Minutes) by Jan Mostrom

Need a quick and delicious dinner right now? You’ve found it! This creamy Dijon chicken thigh recipe is ready in just 20 minutes and is oh, so warm and delicious. I needed a quick dinner last night and this chicken recipe was just perfect. The one-pan chicken dinner is so easy, and I had all of the ingredients in my freezer, fridge and pantry, so I didn’t even have to plan ahead.

To make this one-pan recipe you only need seven simple ingredients. Here is your short shopping list: boneless/skinless chicken thighs, extra-virgin olive oil, onion (check out the health benefits of onion), white wine or chicken broth, Dijon mustard, heavy cream and capers. The chicken cooks up in about 15 minutes with minimal prep.

Serve these juicy, high-protein chicken thighs for dinner with your favorite side dishes. We like a salad and warm sourdough bread. So delicious! The chicken and mustardy gravy is also amazing over potatoes, quinoa or brown rice.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs, trimmed
• 2 tablespoons extra virgin olive oil (divided)
• 1 medium yellow or white onion, sliced thinly
• 1/4 cup dry white wine or chicken broth
• 1 tablespoon Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon capers, rinsed

Here's how to make it: 

1. Add 1 tablespoon olive oil to a large skillet over medium-high heat. Sprinkle the chicken thighs with salt and black pepper, to taste, and place them gently into the heated oil to brown for 6 to 7 minutes, turning over halfway through. (The thighs won’t be cooked through yet, just browned.) Place on a plate and set aside. (You could use boneless chicken breasts instead of thighs.)
   
   
   
2. Add the remaining 1 tablespoon oil to the pan along with the sliced onion. Cover the pan and cook, stirring occasionally, for about 3 minutes, or until the onions are light brown.
   
   
3. Add the wine and mustard, scraping the sides to include any browned onion bits. (The brown bits add even more flavor to the dish.)
   
4. Reduce heat to simmer and add the cream and capers. Stir. (If you don't like capers, leave them out.)
   
5. Add the chicken with its juices to the pan and cover, cooking for about 4 to 5 minutes, or until chicken is cooked through (chicken is done at 165 degrees F on a food thermometer).
   
   
6. Transfer chicken to a plate and top with parsley, if desired, and enjoy! Store any leftover chicken in an airtight container in the fridge.
   

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