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Creamy Baked Dijon Chicken Thighs

Creamy Baked Dijon Chicken Thighs
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Tender bone-in chicken thighs baked in a rich, tangy Dijon cream sauce over caramelized root vegetables — a comforting one-pan family dinner with crispy golden skin and a velvety honey-Dijon glaze.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup Dijon mustard
  • 1/4 cup heavy cream
  • 2 tablespoons honey
  • 1 tablespoon olive oil (for searing chicken)
  • 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

Instructions

  1. Preheat the oven to 400°F and lightly grease a large baking dish or rimmed sheet pan.
  2. Toss the carrots, parsnips, potatoes, and red onion with 1 tablespoon olive oil, dried rosemary, salt, and pepper.
  3. Spread the vegetables in a single layer in the prepared pan and roast for 15 minutes to soften and start caramelizing.
  4. While vegetables roast, whisk together the Dijon mustard, heavy cream, honey, garlic powder, onion powder, dried thyme, and paprika until smooth.
  5. Pat the chicken thighs completely dry with paper towels, then season generously with salt and pepper on both sides.
  6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the thighs skin-side down for 3 minutes until the skin is crisp and golden.
  7. Brush the meat side of each seared thigh generously with the Dijon cream sauce.
  8. Remove the pan from the oven and nestle the chicken skin-side up over the pre-roasted vegetables, then spoon the remaining sauce around (not over) the chicken.
  9. Return the pan to the oven and bake for 30 to 35 minutes more, until the chicken reaches an internal temperature of 165°F and the skin is deeply golden.
  10. Let the pan rest for 5 minutes before serving so the juices redistribute and the sauce thickens slightly.

Notes

  • Pat the chicken completely dry before seasoning — moisture prevents the skin from crisping.
  • For dairy-free, swap heavy cream for full-fat coconut cream for a similar velvety texture.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 2 months. Reheat covered at 350°F for 12 to 15 minutes.

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