Description
Creamy Dijon Chicken Thighs with Caramelized Onions
Tender chicken in a tangy, creamy mustard sauce with sweet onions—perfect for a cozy night in!
Ingredients
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6 bone-in, skin-on chicken thighs (or 4 boneless, skinless)
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Salt & pepper, to taste
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1 tbsp olive oil or butter
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2 medium onions, thinly sliced
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2 garlic cloves, minced
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1 cup chicken broth (or ½ cup broth + ½ cup dry white wine)
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2 tbsp Dijon mustard
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1/3 cup heavy cream or half & half (or coconut milk for dairy-free)
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1 tsp fresh thyme (or ½ tsp dried)
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Optional: fresh parsley for garnish
Instructions
1. Sear the Chicken
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Pat chicken dry, season with salt & pepper.
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Heat oil or butter in a large skillet over medium-high.
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Place chicken skin-side down; cook 5–6 min until golden. Flip and cook another 5–6 min. Remove to a plate (chicken will finish cooking in the sauce).
2. Caramelize the Onions
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Reduce heat to medium-low. Add onions + pinch of salt.
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Cook, stirring occasionally, 10–15 min until soft, sweet, and golden.
3. Build the Sauce
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Add garlic to onions, cook 1 min until fragrant.
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Pour in chicken broth, stir in Dijon mustard and thyme. Scrape the bottom of the pan to get all the browned bits. Simmer 2–3 min.
4. Simmer Chicken
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Return chicken to the skillet, nestle into sauce and onions.
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Cover, reduce heat to low, simmer 20 min until chicken is cooked through (or 15–20 min for boneless).
5. Finish Creamy Sauce
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Uncover, stir in cream. Simmer 5–7 min uncovered until sauce thickens. Taste and adjust seasoning.
Notes
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Thicker sauce: Simmer longer or whisk in 1 tsp cornstarch + 1 tbsp water.
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Mushrooms: Add 8 oz sliced mushrooms with onions for extra flavor.
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Milder mustard: Mix Dijon with whole-grain mustard or stir in extra cream.
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Dairy-free: Use full-fat coconut milk instead of cream.