Pan seared, crispy, juicy chicken thighs in a smooth and creamy garlic Dijon sauce with fried bacon, spinach and parmesan! SO EASY and deliciously low carb!
Dinner is on the table in less than 20 minutes with this new Chicken Thighs recipe! The family goes crazy for this Creamy Dijon Chicken — crispy bacon pieces, a flavourful creamy Dijon sauce and perfect, golden chicken!
Chicken thighs are easy to make without worrying too much about drying out the meat. They are juicy, flavourful and so versatile they go with absolutely anything! Since making these Creamy Mushroom Thighs and these Crispy Garlic Buttery Thighs, readers have been asking for more more MORE easy low carb thigh recipes!
I’d just like to take a moment to THANK YOU for making our dinners incredible. This easy chicken recipe is crazy good.
Dijon adds amazing flavour to a creamy sauce. If you’re hesitant, start with 1 tablespoon. Don’t taste test it straight away as it is quite strong and may throw you off. Give it time to dissolve through the sauce, add the rest of your ingredients, then taste test. You may like it at this point and wish too leave it, OR you can add the extra tablespoon as suggested in the recipe for a deeper flavour.
How To Make Dijon Chicken
We take some pride in the comments and feedback we receive by readers all over the world about our recipes being super simple, easy to follow and cook! As usual, this recipe only needs a few main ingredients to come together and create the best flavours!
- Garlic — use minced or finely chopped. Fresh always yields better results, but you can use jarred or bottled.
- Herbs — Thyme, Rosemary and Parsley are our herbs of choice that go extremely well with Dijon! You can use fresh OR dried.
- White wine — Use good quality wine for this. I always keep a $20 bottle of Pinot Gris in my kitchen just for creamy sauces. You can also use Sauv Blanc or Riesling. A good quality wine means an incredible flavoured sauce!
- White wine substitute — I understand many readers cannot include wine in their meals for different reasons. You can substitute it with chicken stock or broth.
- Chicken bouillon powder or seasoning salt adds deeper flavour to the chicken and sauce. You can of course use salt if you wish or stock powder.
Tips and Tricks
- Use skinless, boneless chicken thighs for the best flavour and results. You can also use breasts if you wish.
- Sear thighs until golden with crispy edges. You need your heat on medium-high and a good quality pan that the chicken will not stick. Cook them in batches of two or three, depending on the size of your pan, to ensure they sear with crisp results.
- Remember to leave some of the bacon fat in the pan to add those crucial flavours into the sauce.
- I used half and half for this, but you can also use heavy cream or thickened cream. If using half and half, remember, BE CAREFUL with it and go gentle. Do NOT bring your sauce to a rapid boil, instead gently simmer until slightly thickened.
- Please use fresh parmesan! Nothing from a container or bottle.
- Fresh spinach is best in this! If you don’t have fresh, frozen will work too, but you must make sure all excess water is drained before adding it in.
WATCH US MAKE Creamy Dijon Chicken Thighs RIGHT HERE!
Creamy Dijon Chicken Thighs with Bacon and Spinach
For The Chicken:
- 2 pounds (1 kg) boneless, skinless chicken thighs
- 1 teaspoon seasoning salt (or regular salt)
- 1/4 teaspoon pepper
- 5 ounces (150 g) bacon
For The Sauce:
- 2 tablespoons butter
- 1 onion
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- 1 teaspoon each of dried thyme and dried rosemary
- 1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth
- 1 1/2 cups half and half (thickened cream or heavy cream)
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder)
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/4 cup Parmesan cheese
- 2 cups baby spinach leaves
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.