Print

Creamy Baked Dijon Chicken Thighs

Creamy Baked Dijon Chicken Thighs
Print Recipe

Tender, juicy chicken thighs baked in a rich and creamy Dijon mustard sauce with perfectly roasted root vegetables — all in one pan. This cozy, family-style dinner is hearty, flavorful, and simple enough for weeknights but special enough for Sunday supper. The tangy mustard, touch of honey, and savory herbs create a comforting sauce that coats every bite.

Ingredients

Scale

For the Chicken

  • 8 bone-in, skin-on chicken thighs

  • 1/2 cup Dijon mustard

  • 1/4 cup heavy cream

  • 1 tablespoon olive oil

  • 2 tablespoons honey

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • Salt and freshly ground black pepper, to taste

For the Vegetables

  • 2 medium carrots, peeled and cut into 1-inch pieces

  • 2 parsnips, peeled and cut into 1-inch pieces

  • 2 medium Yukon Gold potatoes, cubed

  • 1 medium red onion, cut into wedges

  • 1 tablespoon olive oil

  • 1 teaspoon dried rosemary

  • Salt and pepper, to taste

Instructions

1. Preheat oven

Set oven to 400°F (205°C) and allow it to fully heat.

2. Prepare vegetables

In a large bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, rosemary, salt, and pepper. Spread evenly in a large baking dish.

3. Make the Dijon cream sauce

In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.

4. Coat the chicken

Pat chicken thighs dry. Arrange them skin-side up over the vegetables. Brush generously with the Dijon sauce, coating well.

5. Bake

Bake uncovered for 40–45 minutes, until chicken reaches 165°F (74°C) internally and vegetables are tender.

6. Broil (optional)

Broil for 2–3 minutes for extra crispy, golden skin. Watch closely to avoid burning.

7. Rest and serve

Let rest 5 minutes, then spoon pan sauce over the chicken and vegetables before serving.

Notes

  • Drying the chicken skin helps it crisp up better.

  • Cut vegetables into similar sizes so they cook evenly.

  • Use whole-grain Dijon for extra texture and flavor.

  • Add a splash of chicken broth if you want more sauce.

  • Leftovers reheat beautifully for meal prep.

Find it online: https://biteseason.com/creamy-baked-dijon-chicken-thighs/