Dijon Chicken Thighs Recipes

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

GARLIC DIJON CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
• Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
• Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
• Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
• Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

MUSTARD CHICKEN THIGHS

Steps:

• Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken thighs and coat well. Cover and let sit in the refrigerator 2 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a broiling pan.
• Place chicken thighs in the prepared pan; discard excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

BAKED CHICKEN LEGS WITH BEST MARINADE

Steps:

• In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
• Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
• Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

KETO LEMON DIJON BRAISED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F.
• Add oil to a large oven-safe skillet or Dutch oven and place over medium high heat.
• Season thighs with salt and pepper and add to skillet when the oil shimmers.
• Sauté for about 3 to 4 minutes per side and remove chicken to a plate.
• To make the sauce: Add garlic, Dijon mustard, lemon juice, brown keto sweetener, and lemon zest to the same skillet over medium heat. Scrape up any brown bits from the chicken and stir into the sauce. Simmer for 3 to 5 minutes while stirring until sauce thickens.
• Add the chicken thighs and coat both sides with the sauce.
• Bring to a simmer over medium heat, cover, and move to the preheated oven.
• Bake for about 40 minutes until the chicken is fully cooked and very tender.
• When done, remove chicken to a plate. Add broth to the skillet and simmer over low heat for about 3 to 5 minutes until the sauce thickens.
• Remove from heat, stir in parsley, and spoon the sauce over the chicken.

HONEY-DIJON CHICKEN THIGHS

Steps:

• Whisk honey, olive oil, Dijon mustard, basil, oregano, salt, and pepper together in a bowl.
• Place chicken thighs into a plastic zip-top bag; pour marinade over. Seal the bag and massage marinade into thighs until completely covered. Refrigerate for at least 1 hour and up to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour the chicken thighs and excess marinade into a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, uncover, and flip chicken thighs.
• Return to the oven and continue to bake until thighs are no longer pink in the center and an instant-read thermometer inserted near the bones reads 165 degrees F (74 degrees C), about 20 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil thighs in the preheated oven until crispy and golden, 2 to 5 minutes. Remove from the oven and serve.