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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!
Both Creamy Chicken With Herbs and this dish are perfect for busy weeknights, ready in just 15 minutes! 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, just like it did in this Creamy Beef Stroganoff With Mushrooms. 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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Creamy Dijon Chicken Thighs with Bacon and Spinach
Ingredients
For The Chicken:
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon seasoning salt or regular salt
- 1/4 teaspoon pepper
- 5 ounces bacon
For The Sauce:
- 2 tablespoons butter
- 1 onion
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon 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 ground black pepper to taste
- 1/4 cup parmesan cheese
- 2 cups baby spinach leaves
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this about 5 times now, absolutely LOVE it, however there always is the same problem – the dried rosemary and thyme seem to stay hard, I can clearly feel them when eating. Obviously the time they get cooked is not enough or am I doing something wrong?
5 Stars +++ — This recipe was a special treat! We did not have bacon so I made it without. Still SUPER AMAZING!! Used Heavy Cream and adjusted the measurements of the ingredients down just a bit to account for only having 4 thighs – but OMG – out of this world delicious! Served with steamed carrots and broccoli, and french bread. My husband couldn’t stop talking about it! He then sent a text to our boys to tell them how wonderful of a cook their mom is, and how I will make this for them when they visit again! LOVED it! Thank you!
Great dish! This has become a family favorite. However, the only thing I noticed is that even after 5-6 times of making the dish, it is defiantly not 30 minutes total, it takes about 50-70 minutes to fully complete. Chicken alone takes 10-15 minutes. Time doesn’t matter as the dish is awesome, it just tripped me up the first time and we ended up eating latter than planned. Now we just start cooking earlier. May need to update time for others.
Made this tonight and serve with some mashed potatoes and steamed vegies. It is absolutely delicious! I used chicken stock instead of wine, left the herbs out, added mushrooms and added more garlic & Dijon mustard. One of the best recipes I have made in a while.
Just made it today, wow! So good. Can’t wait to try more recipes from you. Thank you for sharing it with us.
Big hit with my family! We don’t eat bacon so just added an extra tablespoon of butter. Was super.yummy and made.mashed potatoes and peas on the side. The sauce was great on the mashed potatoes too.
This was amazing! Cooked it just as is, definitely will become a favourite go to recipe! Thank you so much!
Made last last night and it was a hit with the entire family. A 5 star recipe.
This is my boyfriends favorite dish! I make it a couple times per month with the addition of a teaspoon of brown sugar for a little sweetness and salty flavor.
This is seriously phenomenal. I made it with super minor tweaks just based on what I know I do and don’t like in terms of flavor, and it is hands down the best thing I have cooked in a long while. Thank you for this fantastic recipe!