This post may contain affiliate links. Please read our disclosure policy.
Pan-seared, golden-crisp chicken thighs simmered in rich, creamy garlic Dijon sauce with crispy bacon, tender spinach, and a sprinkle of parmesan: this Creamy Dijon Chicken is pure weeknight comfort food. And the best part? It’s quick, easy, and low carb too!
If you love our Creamy Chicken with Herbs, this chicken Dijon recipe is about to earn a regular spot in your dinner rotation. Juicy chicken, crispy bacon, and a luscious Dijon mustard chicken sauce come together in just 15 minutes. It’s the kind of easy Dijon mustard chicken recipe that feels like a treat but takes almost no effort.
What Makes This Creamy Dijon Chicken Work
The magic of this Creamy Dijon Chicken lies in the balance of bold flavor and simple ingredients. The tangy punch of Dijon mustard blends beautifully with garlic, parmesan, and a splash of cream to create a velvety sauce that coats every bite of chicken. Add crispy bacon and sautéed spinach, and you’ve got layers of texture and flavor in one skillet.
What really sets this chicken Dijon recipe apart is how effortless it is. With just one pan and a handful of pantry staples, you’ll have a Dijon mustard chicken that taste like it came from a bistro, ready in just 15 minutes. It’s the kind of easy Dijon mustard chicken recipe that delivers maximum flavor with minimal fuss.
What Goes Into This Creamy Dijon Chicken
This Creamy Dijon Chicken recipe comes together with a handful of kitchen staples and a few flavor boosters that make the sauce irresistibly rich and savory. Here are a few of the standout ingredients:
- Boneless Skinless Chicken Thighs: Juicy and tender, these cook quickly and soak up every bit of that creamy Dijon sauce.
- Bacon: Adds a salty, smoky crunch that takes this dish to the next level.
- Dijon Mustard: The star of the sauce, lending just the right amount of tang and depth to balance the richness.
- Heavy Cream (or Half and Half): Creates that luxurious, velvety base that pulls all the flavors together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Creamy Dijon Chicken
- Season the Chicken: Pat the chicken thighs dry with paper towel, then season both sides with seasoning salt (or regular salt) and pepper. Set aside while you prepare the other ingredients.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until crisp and golden. Remove with a slotted spoon and set aside. Discard most of the bacon fat, leaving about 1 tablespoon in the pan.
- Sear the Chicken: Increase the heat to medium-high. Add the chicken thighs and sear for about 5 minutes per side until browned and nearly cooked through. Transfer to a plate and keep warm.
- Sauté the Aromatics: Melt the butter in the same pan. Add the chopped onion and cook until softened, about 2 to 3 minutes. Stir in the garlic, parsley, thyme, and rosemary and cook until fragrant.
- Deglaze with Wine: Pour in the white wine (or chicken stock) and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan for extra flavor.
- Make It Creamy:Lower the heat and stir in the cream, Dijon mustard, bouillon powder, and pepper. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Add Chicken and Spinach: Return the chicken and any juices to the pan. Add the spinach and cook for another 2 to 3 minutes until the spinach wilts and the chicken is fully cooked.
- Finish with Cheese and Bacon: Sprinkle in the parmesan and cooked bacon. Stir until everything is coated in the creamy Dijon sauce. Serve hot with your favorite sides.
This Creamy Dijon Chicken is rich, savory, and packed with flavor, perfect for pairing with something fresh, light, or hearty depending on your mood.
Try it with a bowl of Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans to add some crunch and greens to your plate. For something ultra-comforting, serve it over Mashed Sweet Potatoes to soak up that creamy Dijon sauce. You can also round things off with Fried Rice with Bacon, which adds a scrumptious finish.
Recipe FAQ’s
Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them—breasts are leaner and can dry out more quickly than thighs.
If you’d rather skip the wine, use low-sodium chicken stock or broth. It still gives the sauce plenty of depth and works beautifully in this easy Dijon mustard chicken recipe.
Swap the heavy cream with canned coconut cream or your favorite unsweetened dairy-free substitute. Omit the parmesan or use a vegan alternative.
WATCH US MAKE Creamy Dijon Chicken Thighs RIGHT HERE!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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.
This recipe is awesome. I’ve made it for years but now that I’m doing keto it’s become quite regular in the rotation.
Tip: This sauce is amazing on everything. Sometimes I just start the recipe at the bacon frying step and end it with the spinach (if I don’t have bacon or spinach I just skip them and start with sauteing the onions and it’s still good), it’s great on chicken, pork, steak, veggies… seriously almost anything.
I want your recipe please that look so Good .
My family loved this! I used skin-on, bone-in thighs, roasted separately as my kids don’t like things cooked in sauce. But they did eat the sauce and that’s great as there was LOTS of spinach in there! I served with home-made skin-on potato wedges.
I made this tonight. I’m typically not a huge fan of rosemary, so I considered using less, but in keeping with my tradition of making a recipe exactly as written the first time I make it, I used the full teaspoon. This recipe is a winner! My bottle of rosemary is pretty old, so with a fresher, more pungent bottle, I might cut the rosemary in half, but this was really delicious tonight. I served it with thin spaghetti, which was great to capture and soak up every morsel of that amazing sauce. The hubs loved it too. It will definitely go into the rotation. Thank you!
I made this exactly as written and it was delicious. I served it with some chicken flavoured rice and it was a big hit. Easy to make, done in just about 30 minutes!
Absolutely delicious! It definitely took more than 20 minutes to make, but it was well worth it. My husband used the words “amazing” and “exceptional” and cleaned every drop of sauce off his plate. I usually only eat half my chicken and give him the rest (I’m not a big fan of “chicken that tastes like chicken”), but I also ate every bite of this. Can’t believe how easy it was to make something so tasty.
I made this tonight on my day off and the sauce was incredible. Even my picky husband said he loved it and he’s taking this for his lunch tomorrow. I added half and half, chicken broth and better than bouillon. Will make again.
This is unbelievably tasty. Highly recommend.
Absolutely delicious. Boyfriend says it’s the best thing I make. We love it over pasta. ❤️
I made this last night and oh boy was it amazing. I used chicken breasts and left out the fresh herbs and spinach because I didn’t have any on hand. Still turned out absolutely perfect! The sauce was so good!