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 Recipes
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 Mustard
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!
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Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
- 2 pounds (1 kg) boneless, skinless chicken thighs
- 1 teaspoon seasoning salt (or regular salt)
- 1/4 teaspoon pepper
- 5 ounces (150 g) bacon
- 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
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Season chicken with seasoning salt and pepper.
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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.
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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.
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Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
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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.
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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.
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Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
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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.
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Kay says
Great recipe!
I used thinly sliced chicken breast and substituted mushrooms for the spinach. Allowed them to sweat in separate pan and then added. My teen won’t go near anything green 🙁
The recipe was a big hit with the family!
Sharon Oaks says
Saw this today and had to make it. Wow! I used a good blush wine and it was fantastic. Can’t wait to try more recipes. My husband said if he’s gotten it at a restaurant we would have been going back for sure. If I ate carbs this would be great with some rice to soak up the sauce. Thanks for sharing it!
Jennifer Lugones says
Made this today ,and it was delicious did everything how it said just didn’t add the spinach.my family likes the spinach non cooked so they just put it on top the of chicken .as a side I paired with oven red potatoes and garlic bread !! Fantastic .i could eat the sauce by it self !! My bf rated it 6/10 and that ok with me since I’ve never made this recipe before or really cook .
Trudles says
I love this and want to serve to a large group. Can I make this ahead of time and heat later? Any reason not to I haven’t thought of?
Thanks and love this site!
Karina says
Yes, that should work great! Thank you for choosing one of my recipes! XO
Jasmin says
Amazing! Five star meal. My cooking game is on point thanks to your recipes.
Susan Privette says
I am in tears. I bought all the ingredients for this dish. Start cooking it and there is no spinach. Ok, fine, I have to do without. Go to add the wine, also gone. I have a small bit of cooking wine, so I mix with chicken broth. Go to pour the heavy cream and it froze in the fridge. So I use half and half. Now I go for the parm, you guessed it. Had to use mozzarella from a package that was already shredded. Good thing about that is that it was shredded fine, so it melted easily.
Roommate and her boyfriend had a very NIce pasta meal last night along with my wine.
Beyond upset. Tastes good, but would rather it be the exact recipe.
Karina says
Oh no! I am so sorry sis! You are a trooper and so kind. I am so happy that it turned out okay for you even with the missing ingredients. Thank you for sharing! XO
Amy says
Had tonight with asparagus and a caprese salad…awesome!!!
Amber says
Very nice I added mushrooms, zucchini and extra spinach and had it over rice. I think next time I would use fresh time instead of dried.
Karina says
That sounds great! I love the added mushroom! Thank you for sharing!
Dana says
I made this dish the other night, and it was absolutely delicious! I did substitute thin slices of boneless, skinless chicken breast for the thighs, and I swapped pancetta for the bacon. It’s definitely a crowd pleaser!
Dee says
Found this recipe last night … looks gorgeous … so i’ve Just made it and Wow !!! absolutely amazingly delicious !! thank you you so much for this wonderful recipe ( we ( hubby & me ) are on a low carb diet so this went really well with our riced cauliflower hubby wants this dish at least once every week !! 🙂
THANK YOU 🙂
Aneta says
Can inuse creme fraiche instead thicken cream?
Sophia Shanks says
Made this last night, it was absolutely amazing! I did have to tweak it a little as I didn’t have any bacon, and I decided to leave out the parmesan. I am one of those weird people that hates eating off of the bone so I cooked the chicken almost all the way through and then stripped it off of the bone, made the sauce and then finished cooking the chicken in the sauce (would have normally just used a breast however thighs were on sale!). Served it over mashed potatoes with a side of roasted broccoli! Definitely would make this again.
Brooke says
Hi, i just want to know what peopke have served this with?? Looks AMAZING!!!! Msking it tomorrow night csnt wait!!
Jenny Hannan says
I made this last night exactly as directed, and it was s good if not better than anything I’ve ever had in a restaurant. Even my anti-chicken husband liked it! (He wants me to try chicken breasts next time.) One of our sides was boiled potatoes, and I poured the sauce over the potatoes. Oh my! Yum! Thanks for a fantastic recipe. This was my first Cafe Delites recipe, but I know it won’t be my last!
Kim Fritz says
This looks so yummy. Can it be made in an electric skillet? I have a bog family & could get more chicken in the electric skillet. Thanks for sharing!
Karina says
Yes, of course! Especially where you know how to cook with one that is even better! Enjoy!
Dave says
Great tips and recipe! Thank you, Dave.
Kim says
Hello,
Made this last night was fantastic!
Thank you!
Julie says
Hi, I noticed many of your chicken recipes call for thighs, Is there a reason or this or is it a matter of preference? Can breasts be used? I don’t like dark meat. Thank you.
Karina says
Breasts can be used it just has a better taste with the thighs. Since you don’t like dark meat I would recommend the chicken breasts then. Thanks for following along with me!
Jasmine Thompson says
Karina,
I love your recipes…I drool as I’m reading through them…delicious, easy to pull together, yet impressive for guests….you have a talent for creating delicious looking food…I especially like the one pan cooking style, a simplified cooking technique with superlative results!
You are my # 1 food blogger, thanks, Jasmine