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Creamy Baked Dijon Chicken Thighs

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A comforting and easy-to-make dish featuring juicy chicken thighs coated in a creamy Dijon sauce, served with roasted vegetables.

Ingredients

Scale
  • 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
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 2 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 1 medium red onion, cut into wedges
  • 1 tablespoon olive oil (for vegetables)
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, as needed

Instructions

  1. Preheat your oven to 400°F (205°C).
  2. In a large bowl, combine the carrots, parsnips, Yukon Gold potatoes, and red onion. Drizzle with 1 tablespoon of olive oil, sprinkle with dried rosemary, salt, and pepper. Toss until the vegetables are well coated.
  3. Spread the seasoned vegetables evenly in a baking dish.
  4. In a separate bowl, whisk together the Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, salt, and pepper until you achieve a smooth mixture.
  5. Pat the chicken thighs dry and arrange them on top of the vegetables in the baking dish. Brush generously with the Dijon cream sauce.
  6. Bake for 40–45 minutes, or until the chicken is golden brown and cooked through.
  7. For an extra crispy finish, broil for an additional 2–3 minutes.
  8. Let the dish rest for 5 minutes before serving alongside the roasted veggies.

Notes

Feel free to modify ingredient quantities based on your preferences or try using Greek yogurt instead of heavy cream for a lighter version.

Nutrition

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