Creamy Baked Dijon Chicken Thighs

Imagine coming home after a long day to the inviting aroma of a delicious meal wafting through your kitchen. That’s exactly what you get with creamy baked Dijon chicken thighs. This dish combines juicy, bone-in chicken thighs slathered in a rich, tangy sauce, then baked to perfection alongside a colorful medley of root vegetables. It’s the kind of meal that not only satisfies your cravings but also makes the evening feel special, whether you’re hosting a family dinner or enjoying a cozy night in.

Why you’ll love this dish

There are countless reasons to whip up this creamy baked Dijon chicken thighs recipe. For starters, it’s incredibly simple to prepare, making it perfect for busy weeknights or when unexpected guests drop by. With just a handful of ingredients and minimal prep time, you can create an enticing dinner that tastes gourmet. Plus, the combination of Dijon mustard and honey offers a delightful sweet and tangy flavor that both kids and adults love.

"This recipe has become a staple in our household! The chicken is always moist, and the flavors are out of this world." – Happy Diner

Whether you’re looking to impress during a weekend gathering or just want to treat yourself to a comforting meal after a hectic day, this dish has got you covered.

Step-by-step overview

Preparing creamy baked Dijon chicken thighs is an effortless process that yields remarkable results. First, you’ll start by covering your veggies in a savory mix of olive oil and herbs, laying the groundwork for a fantastic flavor base. Next, the chicken thighs are coated in a creamy Dijon sauce, allowing the goodness to infuse during baking. Once everything goes into the oven, you’ll have time to relax while the ingredients meld into a sumptuous meal.

What you’ll need

Gather these items to create this delightful dish:

• 8 bone-in, skin-on chicken thighs
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon olive oil (for the sauce)
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 1 medium red onion, cut into wedges
• 1 tablespoon olive oil (for the veggies)
• 1 teaspoon dried rosemary
• Additional salt and freshly ground black pepper, as needed

Feel free to experiment with vegetable substitutions; for instance, sweet potatoes or broccoli could be great alternates.

Directions to follow

Ready to dive into the cooking process? Here’s how you’ll prepare this delicious meal:

1. Preheat the Oven: Set your oven to 400°F (205°C) and wait for it to reach the right temperature.
2. Prep the Veggies: In a large bowl, mix together the carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon of olive oil, and sprinkle in the dried rosemary, salt, and pepper. Toss to coat and spread them in a large baking dish.
3. Make the Sauce: In a different bowl, whisk together the Dijon mustard, heavy cream, 1 tablespoon of olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until thoroughly combined.
4. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Place them skin-side up over the seasoned vegetables in the baking dish. Generously brush the creamy Dijon sauce over the chicken thighs.
5. Bake: Put the baking dish on the middle rack of your oven. Bake uncovered for about 40-45 minutes, or until the chicken cooks through (internal temperature should reach 165°F) and the juices run clear. The vegetables should be tender by this time.
6. Broil for Extra Crispiness: If you’d like, switch the oven to broil for the last 2-3 minutes to achieve that golden, crispy skin, but be sure to watch closely so it doesn’t burn.
7. Rest and Serve: Let the chicken rest for about 5 minutes before serving. Plate with the roasted vegetables and drizzle over any remaining pan sauce.

Best ways to enjoy it

The beauty of creamy baked Dijon chicken thighs lies in its versatility. This dish pairs wonderfully with a simple green salad or garlic bread to soak up the flavors. For a more substantial meal, consider serving it alongside steamed green beans or roasted Brussels sprouts. You can also enhance the experience with a chilled glass of white wine, making it ideal for a romantic dinner or an elegant gathering.

Storage and reheating tips

If you have leftovers (although that’s unlikely!), you can store them safely in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the oven on low heat until warmed through, preserving that crispy skin. You can also freeze the cooked chicken and vegetables for up to three months; just ensure they are well-sealed to avoid freezer burn.

Helpful cooking tips

A few helpful tips can elevate this recipe to new heights. Consider marinating the chicken thighs in the Dijon sauce for a few hours or overnight for deeper flavor infusion. Also, for even cooking, try to ensure the pieces of chicken are similar in size. Lastly, always check the internal temperature of the chicken with a meat thermometer to avoid overcooking, which can lead to dryness.

Creative twists

Feel free to get creative with this recipe! You can vary the flavors by using different mustards, such as whole grain or spicy brown mustard for added zing. For a fresh touch, add in seasonal vegetables like zucchini or bell peppers. If you’re looking for a twist on the sauce, consider stirring in some fresh herbs or a splash of lemon juice for a citrusy punch!

Common questions

What is the prep time for this dish?
The total prep time is around 15-20 minutes, while the cooking takes about 45 minutes, making it relatively quick for a hearty meal.

Can I substitute the heavy cream?
Absolutely! If you’re looking for a lighter option, you can use Greek yogurt or a non-dairy cream alternative.

How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Additionally, the juices should run clear when pierced with a fork.

Now that you’re armed with all the tools to make creamy baked Dijon chicken thighs, it’s time to roll up your sleeves and get cooking! Enjoy the process and savor each delectable bite.

Creamy Baked Dijon Chicken Thighs

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A rich and tangy dish featuring juicy chicken thighs baked with root vegetables, perfect for family dinners or cozy nights in.

• Author: ayoboyo021gmail-com
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: French
• Diet: None

Ingredients

Scale 1x2x3x

• 8 bone-in, skin-on chicken thighs
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon olive oil (for the sauce)
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 1 medium red onion, cut into wedges
• 1 tablespoon olive oil (for the veggies)
• 1 teaspoon dried rosemary
• Additional salt and freshly ground black pepper, as needed

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Instructions

1. Preheat your oven to 400°F (205°C).
2. In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon of olive oil, and sprinkle in the dried rosemary, salt, and pepper. Toss to coat and spread in a baking dish.
3. In another bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon of olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until combined.
4. Pat the chicken thighs dry with paper towels and place them skin-side up over the seasoned vegetables in the baking dish. Brush the creamy Dijon sauce over the chicken thighs.
5. Bake uncovered for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear. The vegetables should be tender.
6. If desired, broil for the last 2-3 minutes for a crispy skin, watching closely.
7. Allow the chicken to rest for about 5 minutes before serving. Plate with the roasted vegetables and drizzle with any remaining pan sauce.

Notes

For deeper flavor, marinate chicken in the Dijon sauce for a few hours. Ensure chicken pieces are similar in size for even cooking.