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Home » Recipes » Chicken Recipes » Creamy Dijon chicken

Creamy Dijon chicken

January 11, 2019 by Alida Ryder 59 Comments

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Succulent Dijon chicken thighs cooked in a creamy leek sauce. This fuss-free, quick and easy recipe is perfect served with steamed rice and greens.

Creamy dijon chicken

The love for creamy chicken recipes is strong my friends. But can you blame me? Who wouldn’t love succulent, juicy chicken cooked in a savoury cream sauce? And then you add soft, silky leeks, a punch of Dijon mustard and a good squeeze of lemon and you know what you have? Creamy Dijon chicken perfection.

I’ve been making this recipe for absolute ages. Kind of one of those recipes you don’t even follow anymore, you just throw everything into a pot and know what the outcome will be. It’s instinct at this point. But it’s always a winner. As is the case with Nigel Slater’s Coq au Riesling, this can be served with rice, mashed potatoes, crusty bread and even polenta but I chose rice here because I have fallen back in love with Jasmine rice and will serve it with everything I possibly can. A side of steamed green veg or salad will round this out perfectly and will result in a seriously good, really simple weeknight meal.

Creamy dijon chicken

How do you make Dijon chicken?

Brown chicken thighs in a large pot/deep pan then remove and fry leeks and garlic until soft and aromatic. Mix cream, chicken stock and Dijon mustard and pour in. Add the browned chicken thighs then allow to simmer until the sauce has reduced and thickened and the chicken is fully cooked.

What is Dijon mustard?

Dijon mustard is a French mustard named after the town of Dijon in Burgundy, France. It’s a rich and creamy with a strong mustard flavor. It’s perfect used in creamy sauces and dressing.

Can I use regular mustard instead of Dijon?

Yes, you can use any mustard to replace the Dijon mustard in this recipe but it won’t have quite the same flavor.

Can I bake this recipe in the oven instead of cooking on the stove?

Yes, you can. Follow the recipe all the way up to adding the chicken back into the sauce and then place the pan in an oven, pre-heated to 180ºC/350ºF, and bake for 20-25 minutes until the chicken is cooked through.

Creamy dijon chicken

What can I make for dinner with chicken thighs?

  • Chicken Piccata Thighs
  • Easy chicken tikka masala thighs
  • Sticky lemon-turmeric chicken thighs
  • Crispy chicken thighs on cheesy broccoli rice
  • Coconut curry chicken thighs
  • Creamy sundried tomato and basil chicken thighs 
  • Sticky apricot chicken thighs
  • Peri-Peri grilled chicken thighs

Creamy dijon chicken

Creamy dijon chicken

Creamy Dijon chicken

Succulent Dijon chicken thighs cooked in a creamy leek sauce. This fuss-free, quick and easy recipe is perfect served with steamed rice and greens.
4.31 from 23 votes
Print Pin Rate
Course: Chicken, Dinner, Easy Dinner, Stew
Cuisine: Dinner
Keyword: chicken dinner, chicken recipe, chicken thighs, creamy chicken
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 589kcal
Author: Alida Ryder

Ingredients

  • 8 chicken thighs
  • 4 small-medium leeks washed and finely chopped
  • 3 garlic cloves crushed
  • 1 cup chicken stock
  • 1½ cups cream
  • 3 teaspoons Dijon mustard
  • juice of ½ lemon
  • salt and pepper to taste
  • chopped parsley to serve

to serve

  • steamed rice
  • steamed greens

Instructions

  • Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
  • Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
  • Mix together the cream, chicken stock and mustard. Pour into the pan.
  • Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.
  • When the chicken is cooked, season with lemon juice, salt and pepper.
  • Sprinkle over the chopped parsley then serve with rice and steamed greens.

Notes

I often adjust the ratio of liquids to create more sauce, especially when serving this dish with rice. I use 2 cups cream to 1½ cups stock and will often add more stock during the cooking time.

Nutrition

Calories: 589kcal | Carbohydrates: 12g | Protein: 27g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 230mg | Sodium: 236mg | Potassium: 508mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1980IU | Vitamin C: 7.9mg | Calcium: 88mg | Iron: 2.4mg

Chicken Piccata Thighs

Chicken Piccata Thighs

Crispy chicken thighs on cheesy broccoli rice

Crispy chicken thighs on cheesy broccoli rice

 

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Filed Under: Chicken Recipes, Dinner Recipes, Recipes Tagged With: 45 minute recipe, Chicken, Chicken recipe, chicken stew, creamy chicken, Dijon, dijon chicken, dinner, easy recipe, weekday

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Comments

  1. Bianca

    April 13, 2020 at 8:09 PM

    Found it really easy and delicious. Ingredients are always easily accessible and instructions simple to follow.

    Reply
    • Alida Ryder

      April 13, 2020 at 8:33 PM

      Thanks Bianca!

      Reply
  2. nicole (thespicetrain.com)

    January 14, 2019 at 12:09 AM

    This sounds plain fantastic, nothing can go wrong with this killer ingredient list! Thank you for sharing, Alida! 🙂

    Reply
    • Alida Ryder

      January 15, 2019 at 5:26 PM

      Thanks Nicole. It’s a winner for dinner!

      Reply
  3. Mary Ann | The Beach House Kitchen

    January 11, 2019 at 10:26 PM

    This looks sooooo incredibly delish Alida! That sauce. Perfect over the rice! And you can’t beat the juiciness of those chicken thighs!

    Reply
    • Alida Ryder

      January 12, 2019 at 4:34 PM

      Thanks Mary Ann. Chicken thighs are my fav!

      Reply
  4. Tatum

    January 11, 2019 at 8:35 PM

    Can I substitute the leeks with something else?

    Reply
    • Alida Ryder

      January 12, 2019 at 4:35 PM

      Definitely! You can use red onions, shallots or regular onion. Just chop it finely and cook a little longer to develop the sweetness in the onion.

      Reply
  5. Louise Hannaway

    January 11, 2019 at 4:24 PM

    Has anyone putting this all in the slow cooker? I wonder if the end result is the same!

    Reply
    • Alida Ryder

      January 12, 2019 at 4:36 PM

      I haven’t yet but I think it will work very well in the slow cooker. You might just need to thicken the sauce a little with a mixture of cornstarch and water.

      Reply
  6. Bonnie

    August 12, 2018 at 10:17 PM

    I made this last night. My four leeks didn’t cook down and blend in with the sauce; my sauce looks nothing like yours. I used only the white and light green parts of the leeks. My sauce is chock full of leek pieces.

    The flavor is good, though, and my chicken thighs were tender. My leftovers are in the fridge, covered in the bountiful sauce.

    Reply
    • Alida Ryder

      August 13, 2018 at 8:06 AM

      It could be that your leeks were very large (I’ve amended the recipe). It’s also important to slice them nice and thin and then to give them enough time to soften properly before adding the rest of the sauce ingredients. If the leeks bother you, you could also run the sauce through a blender to smooth it out.

      Reply
  7. Andy

    March 12, 2017 at 3:00 PM

    It looks amazing. But can I change the mustard for something else? (we do not like the taste of mustard) Thank!

    Reply
    • Alida Ryder

      March 13, 2017 at 11:11 AM

      You could simply omit it, but I would then up the amount of salt and lemon juice added to add more flavour.

      Reply
  8. Deborah Schroeder

    October 25, 2016 at 6:26 AM

    Can this be prepared a day or two (or 3) in advance? If so, how long and what would be the reheating instructions?
    I’m having house guests for several days and am trying to have meals that are all cooked in advance!
    Thanks for your help

    Reply
    • Alida Ryder

      October 27, 2016 at 9:06 AM

      I would make it the day before then allow to cool completely before covering and placing in the fridge. Simply re-heat on the stove.

      Reply
  9. Alyssa Wiegand

    September 28, 2016 at 2:33 AM

    I made this for dinner last night and it was DELICIOUS! The lemon put it over the top.

    At some point the sauce got too hot though and broke, but I just removed the chicken once it was done and pureed the sauce with an immersion blender. It worked perfectly and was wonderfully creamy and rich. I also threw the chicken under a broiler while I was working on sauce to re-crisp the skin a little bit, which my husband loved.

    Also, it took me longer than the 25 minutes to cook the chicken through. They took about 35 minutes to cook to nice and tender (and I would the thighs were on the smaller side, too).

    Reply
    • Alida Ryder

      September 29, 2016 at 9:32 AM

      I’m so glad you liked this dish Alyssa. And that’s a great tip for saving a broken sauce.

      Reply
  10. Michelle

    September 25, 2016 at 4:07 AM

    It had a nice mild flavor. The only issue I had was that the sauce was soooooo runny. I kept covered as instructed but maybe if I hadn’t it would have thickened? I seriously feel like I need to make a leek soup with all the runny leftover sauce.

    Reply
    • Alida Ryder

      September 26, 2016 at 9:10 AM

      You could add a little cornflour mixed with water to thicken the sauce. It could be that your chicken released a lot of liquid while it was cooking.

      Reply
  11. Shmo

    September 24, 2016 at 10:33 AM

    Skin or no skin on the chicken?

    Reply
    • Alida Ryder

      September 24, 2016 at 1:28 PM

      It really depends on you, either is fine.

      Reply
  12. Sophie

    July 15, 2016 at 2:23 AM

    Amazing recipe !! I used a little less garlic and a little extra Dijon. I made broad egg noodles on the side. This will absolutely be a new staple in my dinner rotation!

    Reply
    • Alida Ryder

      July 15, 2016 at 7:50 AM

      I’m so glad you liked this recipe Sophie! 🙂

      Reply
  13. Lucy

    May 23, 2016 at 1:33 PM

    As good as the recipe sounded when I first saw it, the chicken was bland and not delicious at all. It was a big disappointment.

    Reply
    • Alida Ryder

      May 24, 2016 at 7:05 AM

      I’m so sorry to hear that Lucy. Was it that it was underseasoned or that it just lacked flavour? It would be quite strange if it lacked flavour because all the ingredients are quite flavourful. I’d love to figure out what it was that went wrong here.

      Reply
  14. Lindsey

    May 11, 2016 at 3:51 AM

    Hi. Can you give an amount of leeks that is more specific? Cups when chopped? Leeks vary in size.

    Reply
    • Alida Ryder

      May 11, 2016 at 9:03 AM

      It amounts to around 1-1½ cups.

      Reply
  15. Emily

    April 5, 2016 at 9:31 PM

    This was an amazing recipe! One thing I wanted to try was to add some wine in to deglaze the pan. What do you think, 1/2 cup white wine, 1/2 cup chicken stock? Or just add in a 1/2 cup wine and keep the 1 cup of chicken stock?

    Reply
    • Alida Ryder

      April 6, 2016 at 8:50 AM

      I’m so glad you liked it Emily. Wine would be great with this. I would do 1/2 cup wine and 1/2 cup stock and then see if you want it saucier then maybe add the remaining stock? Just make sure to reduce the wine properly otherwise it could make the sauce very acidic.

      Reply
  16. Olivia

    March 26, 2016 at 2:46 AM

    Looks great! Will make it right now! Delicious!!

    Reply
    • Alida Ryder

      March 27, 2016 at 11:13 AM

      Let me know what you think!

      Reply
      • Olivia

        March 30, 2016 at 7:55 AM

        Loved it! Ate it for Easter special
        Yummy!!!!!!

        Reply
        • Alida Ryder

          March 31, 2016 at 4:32 PM

          So glad you liked it Olivia!

          Reply
          • Olivia

            April 2, 2016 at 7:08 AM

            I didn’t like it,..
            I loved it!
            Making it again because some friends are coming over
            This one will be a winner!

          • Alida Ryder

            April 4, 2016 at 8:58 AM

            Ah, I’m so glad you liked it Olivia!

  17. Marianne

    March 12, 2016 at 2:05 AM

    As good as the ingredients sounded together I followed the recipe to the letter (using legs instead of thighs) and homemade chicken broth and the result was bland. bummer.

    Reply
    • Alida Ryder

      March 17, 2016 at 3:10 PM

      Hi Marianne. I’m so sorry you found this recipe disappointing. Was it just bland in general? I was actually worried that amount of garlic, mustard and lemon might be too strong for some people.

      Reply
  18. Lex

    March 10, 2016 at 11:36 PM

    Could you substitute chicken breasts for thighs?

    Reply
    • Alida Ryder

      March 11, 2016 at 10:48 PM

      You could, just make sure you don’t over cook them though. Thighs can take much more cooking than breasts.

      Reply
  19. Gee

    March 8, 2016 at 10:32 PM

    This looks yummy! If I wanted to lower the fat content by using fat-free half-and-half in place of the cream, should I add a little cornstarch slurry?

    Reply
    • Alida Ryder

      March 9, 2016 at 6:19 AM

      Yep, a little cornstarch will help thicken it up and will stabilize the milk so it doesn’t split while cooking.

      Reply
  20. Alicia

    March 8, 2016 at 10:21 PM

    Do you think this would be delicious with coconut cream instead?

    Reply
    • Alida Ryder

      March 9, 2016 at 6:20 AM

      I think it would be! I’m just not sure if the coconut cream will thicken the same way dairy cream does. If you don’t mind that, great! If you want it a little thicker, just add cornstarch mixed with a little water and allow it to cook through.

      Reply
  21. Gar

    March 8, 2016 at 10:04 PM

    Looks great, can I sub coconut milk? Wife is dairy free. Thanks!

    Reply
    • Alida Ryder

      March 9, 2016 at 6:21 AM

      Yeah, should be no problem. If the sauce doesn’t thicken to your preference, perhaps just add a little cornstarch mixed with water and allow to cook through.

      Reply
  22. Rachael

    March 8, 2016 at 10:00 PM

    What pan is that?

    Reply
    • Alida Ryder

      March 9, 2016 at 6:21 AM

      It’s a Le Creuset 30cm buffet casserole 🙂

      Reply
      • Rachael

        March 19, 2016 at 5:02 PM

        Thanks!

        Reply
  23. Alexandra

    March 8, 2016 at 9:39 PM

    I don’t have cream but I do have mascarpone – any idea how much of it I should use here?

    Reply
    • Alida Ryder

      March 9, 2016 at 6:23 AM

      I would add a few tablespoons at a time and test to see if you are happy with the creaminess. Just be sure not to boil/simmer it as the mascarpone could split.

      Reply
  24. Scarogosun

    March 8, 2016 at 7:56 PM

    This looks amazing! Did you use boneless or bone-in thighs? Thanks! Can’t wait to try.

    Reply
    • Alida Ryder

      March 9, 2016 at 6:22 AM

      Thanks! I used bone-in. The flavour is unreal when you use bone-in chicken.

      Reply
  25. lisa

    February 25, 2016 at 7:29 AM

    Looks delicious and it is making me hungry. Seriously need to make. Thanks for sharing.

    Reply
    • Alida Ryder

      February 27, 2016 at 2:56 PM

      Let me know what you think once you’ve tried it Lisa!

      Reply
  26. Sabrina

    February 16, 2016 at 4:25 PM

    This chicken looks absolutely delicious! Love that creamy sauce!

    Reply
    • Alida Ryder

      February 22, 2016 at 9:19 AM

      Thanks Sabrina! Creamy sauce has my heart. 😉

      Reply
  27. Brett

    February 16, 2016 at 8:48 AM

    That. Looks. Amazing.

    Reply
    • Alida Ryder

      February 22, 2016 at 9:19 AM

      Thanks Brett! 😉

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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