Creamy Baked Dijon Chicken Thighs
Discover how to make Creamy Baked Dijon Chicken Thighs. A delicious recipe with detailed instructions.
20
Prep Time
45
Cook Time
65
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Creamy Baked Dijon Chicken Thighs. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2
2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. Place them skin-side up on half of the prepared baking sheet.
Step 3
3. In a medium bowl, whisk together the Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, dried thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined.
Step 4
4. Brush the mustard mixture generously over the chicken thighs, making sure to coat both the skin and underside. Reserve about 2 tablespoons of the mixture for later.
Step 5
5. In a large bowl, toss the carrots, parsnips, potatoes, and red onion wedges with 1 tablespoon olive oil, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Step 6
6. Arrange the seasoned vegetables on the other half of the baking sheet, spreading them out in a single layer around the chicken.
Step 7
7. Bake for 30 minutes, then remove from the oven and brush the reserved mustard mixture over the chicken skin. Stir the vegetables gently.
Step 8
8. Return to the oven and continue baking for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Step 9
9. Remove from the oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum tenderness.
You Must Know
- ✓For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- ✓Let the chicken come to room temperature for 20-30 minutes before baking for more even cooking.
- ✓Pat the chicken completely dry before seasoning to ensure the skin gets crispy rather than soggy.
Chef's Notes
For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Let the chicken come to room temperature for 20-30 minutes before baking for more even cooking.
Pat the chicken completely dry before seasoning to ensure the skin gets crispy rather than soggy.
Serving Suggestions
Serve this hearty dish with a simple green salad dressed with lemon vinaigrette to cut through the richness. A crusty baguette is perfect for soaking up the creamy mustard sauce. This makes an excellent Sunday dinner or special occasion meal for family gatherings.
Nutritional Info (Per Serving)
620
Calories
38g
Protein
28g
Carbs
38g
Fat
Tags
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More Dinner Recipes
Creamy Baked Dijon Chicken Thighs
Discover how to make Creamy Baked Dijon Chicken Thighs. A delicious recipe with detailed instructions.
Ingredients (17)
Instructions
- Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. Place them skin-side up on half of the prepared baking sheet.
- In a medium bowl, whisk together the Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, dried thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined.
- Brush the mustard mixture generously over the chicken thighs, making sure to coat both the skin and underside. Reserve about 2 tablespoons of the mixture for later.
- In a large bowl, toss the carrots, parsnips, potatoes, and red onion wedges with 1 tablespoon olive oil, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Arrange the seasoned vegetables on the other half of the baking sheet, spreading them out in a single layer around the chicken.
- Bake for 30 minutes, then remove from the oven and brush the reserved mustard mixture over the chicken skin. Stir the vegetables gently.
- Return to the oven and continue baking for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Remove from the oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum tenderness.
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