Creamy Dijon chicken

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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.

Creamy dijon chicken

This is a re-make of one of my oldest posts also titled Creamy Dijon Chicken (stating the obvious here, Ryder), but I’ve updated it slightly. Also, here’s a reminder to everybody in the world, the more you work at something, the better you’ll get. Case in point: the photos in that post. So bad. I mean, almost embarrassing bad but you know what, I kind of like looking at those old photos because it reminds me how far I’ve come. Not only in photography skillzz but also I learnt that there’s such a thing as exposure and that it’s your friend as a photographer. Anyhoo, back to this recipe.

Creamy dijon chicken

So it’s one of those that I’ve been making 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

3.93 from 14 votes
Creamy dijon chicken
Creamy Dijon chicken
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

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.

Course: Chicken, Dinner, Easy Dinner, Stew
Cuisine: Dinner
Keyword: chicken dinner, chicken recipe, chicken thighs, creamy chicken
Servings: 6
Calories: 589 kcal
Author: Alida Ryder
Ingredients
  • 8 chicken thighs
  • 4 small-medium leeks washed and finely chopped
  • 3 garlic cloves crushed
  • 1 cup chicken stock
  • 1ยฝ cups cream
  • 3 teaspoons Dijon mustard
  • juice of ยฝ lemon
  • salt and pepper to taste
  • chopped parsley to serve
to serve
  • steamed rice
  • steamed greens
Instructions
  1. 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.
  2. Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
  3. Mix together the cream, chicken stock and mustard. Pour into the pan.
  4. 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.
  5. When the chicken is cooked, season with lemon juice, salt and pepper.
  6. Sprinkle over the chopped parsley then serve with rice and steamed greens.
Recipe 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 1ยฝ cups stock and will often add more stock during the cooking time.

Nutrition Facts
Creamy Dijon chicken
Amount Per Serving
Calories 589 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 20g 100%
Cholesterol 230mg 77%
Sodium 236mg 10%
Potassium 508mg 15%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 27g 54%
Vitamin A 39.6%
Vitamin C 9.6%
Calcium 8.8%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Showing 49 comments
  • Lex
    Reply

    Could you substitute chicken breasts for thighs?

    • Alida Ryder
      Reply

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

  • Gee
    Reply

    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?

    • Alida Ryder
      Reply

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

  • Alicia
    Reply

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

    • Alida Ryder
      Reply

      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.

  • Gar
    Reply

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

    • Alida Ryder
      Reply

      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.

  • Rachael
    Reply

    What pan is that?

    • Alida Ryder
      Reply

      It’s a Le Creuset 30cm buffet casserole ๐Ÿ™‚

      • Rachael
        Reply

        Thanks!

  • Alexandra
    Reply

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

    • Alida Ryder
      Reply

      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.

  • Scarogosun
    Reply

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

    • Alida Ryder
      Reply

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

  • lisa
    Reply

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

    • Alida Ryder
      Reply

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

  • Sabrina
    Reply

    This chicken looks absolutely delicious! Love that creamy sauce!

    • Alida Ryder
      Reply

      Thanks Sabrina! Creamy sauce has my heart. ๐Ÿ˜‰

  • Brett
    Reply

    That. Looks. Amazing.

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