Dijon Chicken Thighs Wartichoke Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSTARD CHICKEN THIGHS



Mustard Chicken Thighs image

This is a favorite recipe in my family. It is modified from an old recipe from Southern Living magazine. I like to serve these mustard thighs with chicken-flavored rice. Even my picky kids love this. You can adjust the heat by adding more hot sauce (I like to do 3 tablespoons often) or less, depending on tastes.

Provided by limabean

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h55m

Yield 6

Number Of Ingredients 7

1 cup Dijon mustard
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
3 tablespoons minced garlic
2 tablespoons Louisiana-style hot sauce
1 tablespoon paprika
6 bone-in 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.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 11.2 g, Cholesterol 58.4 mg, Fat 16.7 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 3.7 g, Sodium 1260 mg, Sugar 1 g

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

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.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

GARLIC DIJON CHICKEN RECIPE



Garlic Dijon Chicken Recipe image

Easy, flavor-packed garlic Dijon chicken is the perfect weeknight meal.

Provided by The Mediterranean Dish

Categories     Entree

Time 30m

Number Of Ingredients 12

1.5 lb boneless, skinless chicken thighs (8 pieces)
Salt
1 large yellow onion, cut into large pieces
1/3 cup Private Reserve Greek extra virgin olive oil
3 tsp quality Dijon Mustard
2 tsp quality honey
6 garlic cloves, minced
1 tsp ground coriander
3/4 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
pinch salt

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)

Nutrition Facts : ServingSize 1 piece, Calories 104 calories, Sugar 0.9 g, Sodium 312.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH



Creamy Dijon Chicken Thighs with Bacon and Spinach image

Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 16

2 pounds (1 kg) boneless, skinless chicken thighs
1 teaspoon seasoning salt ((or regular salt))
1/4 teaspoon pepper
5 ounces (150 g) bacon
2 tablespoons butter
1 onion
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1 tablespoon fresh chopped parsley
1 teaspoon each of dried thyme and dried rosemary
1/3 cup dry white wine ((Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth)
1 1/2 cups half and half ((thickened cream or heavy cream))
2 tablespoons Dijon mustard
1/2 teaspoon chicken bouillon powder ((substitute with salt or stock powder))
1/2 teaspoon freshly ground black pepper, (to taste)
1/4 cup Parmesan cheese
2 cups baby spinach leaves

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.

Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving

HONEY-DIJON CHICKEN THIGHS



Honey-Dijon Chicken Thighs image

I have a super yummy, simple weeknight meal to share with you! My honey-Dijon chicken thighs are packed with flavor.

Provided by Desiree

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h55m

Yield 2

Number Of Ingredients 8

3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
ground black pepper to taste
4 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.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 28.3 g, Cholesterol 116.7 mg, Fat 33 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 7.3 g, Sodium 876.2 mg, Sugar 25.9 g

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

Chicken dijonaise for days.

Categories     Recipes

Time 15m

Yield 4

Number Of Ingredients 10

2 tbsp. olive oil, divided
4 boneless chicken breasts
2 garlic cloves, minced
1/4 c. white wine
1/2 c. heavy cream
2 tbsp. Dijon mustard
Juice of 1 lemon
kosher salt
Freshly ground pepper
2 tbsp. chopped parsley

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
  • To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
  • Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.

CHICKEN PAILLARDS WITH ARTICHOKES & DIJON SAUCE



Chicken Paillards With Artichokes & Dijon Sauce image

Looks like a company meal but cooks up in a hurry. The page in my cookbook is well stained and scribbled having made this many times over the years. The final flavor of this dish really comes from the mustards choosen. I tend to like stronger flavors and look for a nice spicy whole-grain mustard. I often double the sauce when serving this with rice or couscous. Bon Appettit!

Provided by justcallmetoni

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 teaspoons oil
2 tablespoons shallots, finely minced or grated
1 teaspoon cornstarch
1 cup fat free chicken broth, divided
1 1/2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 1/2 teaspoons Dijon mustard
4 canned artichoke hearts, quartered
4 teaspoons fresh tarragon (chopped) or 1 teaspoon dried tarragon
salt and pepper

Steps:

  • Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
  • Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
  • In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
  • Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
  • Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
  • To plate, spoon sauce over warmed paillards.
  • Garnish with additional tarragon if desired.

Nutrition Facts : Calories 235.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 502.8, Carbohydrate 18.1, Fiber 10.6, Sugar 2.2, Protein 28.7

BAKED CHICKEN THIGHS WITH MAPLE DIJON SAUCE



Baked Chicken Thighs with Maple Dijon Sauce image

Baked chicken thighs with maple dijon sauce is an easy one-pan roasted recipe. The skillet is loaded with vegetables, tender apples, and a tangy topping.

Provided by Jessica Gavin

Categories     Entree

Time 1h

Number Of Ingredients 14

5 bone-in chicken thighs
½ teaspoon kosher salt (plus more for seasoning)
black pepper (as needed for seasoning)
paprika (as needed for seasoning)
3 tablespoons olive oil (divided)
4 garlic cloves (thinly sliced)
2 cups red onion (thinly sliced, ⅛-inch thick)
2 cups butternut squash (½-inch cubes)
3 cups granny smith apples (thinly sliced wedges, ⅛-inch thick)
2 tablespoons apple cider vinegar
¼ cup coarse ground dijon mustard
¼ cup pure maple syrup
½ teaspoon ground cinnamon
5 sprigs of thyme

Steps:

  • Set th oven rack in the center of the oven and preheat to 400°F.
  • Heat a large 12-inch oven-proof pan over medium-high heat and add 1 tablespoon olive oil.
  • When the oil is hot, carefully add in chicken thighs, skin-side down. Sear for 5 minutes until the skin is crispy and browned. Flip over and cook 2 minutes, turn off the heat. Transfer chicken to a clean plate and drain grease.
  • Heat pan over medium heat, add 2 tablespoons olive oil. Once hot add onions and garlic. Saute 5 minutes, until onions are crisp-tender.
  • Add butternut squash to the pan, saute until just beginning to soften, 5 minutes.
  • Add apples to the pan, saute until crisp-tender, 5 minutes.
  • In a medium-sized bowl whisk together sauce ingredients; apple cider vinegar, mustard, maple syrup, cinnamon, and ½ teaspoon salt. Reserve ¼ cup of the sauce, set aside.
  • Drizzle the rest of the sauce over the apple mixture, stir to combine.
  • Place seared chicken on top of the apple mixture. Add sprigs of thyme evenly dispersed around the pan.
  • Transfer pan to oven and roast until the chicken is cooked through (160-165°F on a thermometer inserted into the thickest part of the thigh) and butternut squash is tender, about 30 minutes.
  • Remove thyme from pan. Serve chicken onto plates. Season apple mixture with salt and pepper as desired and serve with chicken.

Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Protein 28 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 126 mg, Sodium 320 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 7 g, ServingSize 1 serving

DIJON CHICKEN THIGHS W/ARTICHOKE SAUCE RECIPE



Dijon Chicken Thighs w/Artichoke Sauce Recipe image

Provided by kaydeis

Number Of Ingredients 8

1/2 cup Dijon-style mustard
2 Tablespoons chopped garlic
1/2 tsp dried tarragon
2 1/2 lbs chicken thighs -- skinned (about 8)
1 cup chopped onion
1 cup sliced mushrooms -- (8 ounces)
12 oz (12 oz) quartered marinated artichoke hearts, undrained
1/4 cup chopped fresh parsley

Steps:

  • 1. Combine mustard, garlic and tarragon in large bowl. Add chicken thighs and toss to coat. Transfer to a 4- to 6-quart slow cooker. 2. Add onion, mushrooms and artichokes with liquid. Cover; cook on low 6 to 8 hours or on high for 4 hours, or until chicken is tender. Stir in parsley just before serving. 3. Serve with hot fettuccine that has been tossed with butter and chopped parsley. NI does not include this. Servings: 8 Nutrition Facts Nutrition (per serving): 232 calories, 79 calories from fat, 8.5g total fat, 117.7mg cholesterol, 447.2mg sodium, 424.4mg potassium, 7.3g carbohydrates,

More about "dijon chicken thighs wartichoke sauce recipes"

DIJON BRAISED CHICKEN THIGHS WITH POTATOES - OH SWEET …
dijon-braised-chicken-thighs-with-potatoes-oh-sweet image
2017-09-19 Instructions. Preheat oven to 450 degrees F. In a small bowl, whisk together the vinegar, mustard, garlic, sugar and paprika. Set aside. In a heavy …
From ohsweetbasil.com
4.3/5 (22)
Total Time 1 hr 15 mins
Category Mom's Best 100 Easy Chicken Recipes
Calories 545 per serving


CRISPY BRAISED CHICKEN THIGHS IN DIJON SAUCE - (A)MUSING ...
crispy-braised-chicken-thighs-in-dijon-sauce-amusing image
2019-02-23 Place the Dutch oven back onto the stove set to low. Remove the chicken and set it aside. Whisk in the mustard and the sour cream until the …
From amusingfoodie.com
5/5 (1)
Category One Pot Meals
Cuisine French
Total Time 1 hr 45 mins
  • Preheat the oven to 350°F. Warm the olive oil in a Dutch oven over medium-high heat. Pat the chicken dry and then season both sides with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon fresh parsley. Once the oil is hot, place the chicken skin side down and let it sear for 4 minutes, then flip them and continue cooking for 4 minutes longer. If the skin isn't dark golden and crispy, turn it back over and cook for another minute or two. Remove the chicken to a plate covered with a paper towel and set it aside.
  • Turn the head down to medium and add the onions to the Dutch oven, stirring occasionally until they're soft and translucent - about 3 minutes. Add the garlic and continue cooking for 1 more minute. Pour in the tomatoes, add the remaining salt and pepper, and then sprinkle the flour on top, whisking to combine. Let it cook for 2 minutes so the flour taste goes away, then increase the heat to medium-high, pour in 1/2 cup of chicken stock to deglaze the pan, and continue whisking until the sauce thickens.
  • Place the chicken into the sauce, skin side up. Pour the remaining chicken stock into the Dutch oven until it comes a little over half-way up the chicken - don't cover the chicken. Place the cover on, and throw it in the oven to cook for 30 minutes. Remove the lid and then continue cooking for another 15 minutes.
  • Place the Dutch oven back onto the stove set to low. Remove the chicken and set it aside. Whisk in the mustard and the sour cream until the sauce is light and creamy. Add the chicken back in, skin side up, and let it simmer for 15 more minutes. Sprinkle with remaining parsley and serve hot!


DIJON-HERB CHICKEN THIGHS RECIPE | MYRECIPES
dijon-herb-chicken-thighs-recipe-myrecipes image
2014-07-30 Step 2. Combine parsley, chives, olive oil, Dijon mustard, and garlic in a small bowl, stirring well with a whisk. Rub herb mixture evenly over meaty …
From myrecipes.com
4.5/5 (8)
Calories 270 per serving
Servings 4
  • Combine parsley, chives, olive oil, Dijon mustard, and garlic in a small bowl, stirring well with a whisk. Rub herb mixture evenly over meaty side of chicken thighs; sprinkle evenly with salt and pepper.
  • Arrange chicken on a baking sheet or jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done.
  • Preheat broiler to high (do not remove pan from oven). Broil chicken for 3 minutes or until browned.


HONEY DIJON CHICKEN THIGHS RECIPE - BELLE OF THE KITCHEN
honey-dijon-chicken-thighs-recipe-belle-of-the-kitchen image
2018-08-31 Pour the sauce over the chicken and reduce the heat to medium. Cover the pan with a lid and cook the chicken for 6-7 minutes. Remove the lid …
From belleofthekitchen.com
5/5 (42)
Total Time 30 mins
Category Main
Calories 567 per serving
  • Sprinkle the salt, pepper, and garlic powder over both sides of the chicken thighs. Heat 1 Tablespoon of olive oil in a large skillet over medium high heat (I like to use my cast iron skillet for this). When the oil is hot, add the chicken thighs and cook for about 5 minutes on each side, allowing the chicken to brown nicely.
  • Pour the sauce over the chicken and reduce the heat to medium. Cover the pan with a lid and cook the chicken for 6-7 minutes. Remove the lid and flip the chicken thighs, spooning the sauce over the top. Continue cooking, uncovered, for 5-10 more minutes. Flip the chicken every few minutes and continue stirring the sauce so that it doesn't burn.
  • Cook until chicken no longer pink and cooked through. Serve with the sauce from the pan spooned over the top of each thigh. Enjoy!


10 BEST CHICKEN THIGHS ARTICHOKE HEARTS RECIPES | YUMMLY
10-best-chicken-thighs-artichoke-hearts-recipes-yummly image
2022-01-22 Baked Chai Teriyaki Chicken Thighs KitchenAid. boneless chicken thighs, garlic, pepper, ground ginger, chai tea and 5 more. Guided. Foolproof Maple-Dijon Chicken Thighs Yummly. maple syrup, salt, nonstick …
From yummly.com


MAPLE DIJON CHICKEN THIGHS - BUDGET BYTES
2013-05-21 How to Make Maple Dijon Chicken Thighs – Step by Step Photos. Preheat the oven to 375ºF. Add the Dijon mustard, maple syrup, olive oil, and soy sauce to a small bowl. …
From budgetbytes.com
4.9/5 (58)
Total Time 1 hr
Estimated Reading Time 5 mins
Calories 256 per serving
  • Preheat the oven to 375 degrees. In a small bowl, stir together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.
  • Coat the inside of a casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.
  • Bake the chicken thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then switch the oven's setting from bake to broil. Broil for about 5 minutes, or until the top of the chicken is golden brown.


GRILLED DIJON CHICKEN (4 INGREDIENTS!) - COOKING CLASSY
2020-08-08 How to Make Grilled Dijon Chicken. Heat grill: Preheat a gas grill over medium-high heat, to about 425 degrees. Make basting sauce: In a small mixing bowl stir together dijon …
From cookingclassy.com
4.5/5 (4)
Total Time 18 mins
Category Main Course
Calories 304 per serving
  • In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste.
  • Pound thicker portions of chicken with with a meat mallet to help even the thickness. Brush top side of chicken pieces with plenty of the mustard sauce.
  • Place on preheated grill, sauce coated side down, then brush the uncoated side with mustard sauce.


CREAMY DIJON CHICKEN - SIMPLY DELICIOUS
2019-01-11 Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside. Add the chopped leeks and garlic to the pan and …
From simply-delicious-food.com
4.4/5 (29)
Total Time 35 mins
Category Chicken, Dinner, Easy Dinner, Stew
Calories 589 per serving
  • Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
  • Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
  • Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.


EASY DIJON CHICKEN THIGHS RECIPE - PRIMAVERA KITCHEN
2020-06-03 Marinate: Season the thighs with salt and pepper, then mix together the other ingredients and pour over the top. Cover and let sit for 15 minutes or in the refrigerator …
From primaverakitchen.com
3.9/5 (20)
Calories 230 per serving
Category Dinner, Lunch, Main Course
  • Pour the orange-mustard mixture over the chicken thighs. Wrap the chicken bowl with a silicone wrap (I like to use this reusable silicone strech lids) or a plastic wrap. Marinate at room temperature for 15 minutes*.


BEST BAKED CHICKEN THIGHS WITH MAPLE DIJON SAUCE - JULIA'S ...
2015-11-04 Preheat the oven to 450º F. Mix together the Dijon mustard, maple syrup and rice vinegar. Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval …
From juliasalbum.com
4.9/5 (57)
Total Time 1 hr
Category Main Course
Calories 385 per serving
  • Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).
  • Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.


BAKED BONELESS CHICKEN THIGHS WITH DIJON MARINADE ...
2021-08-26 Quick to prepare, this tasty baked boneless, skinless chicken thigh recipe with a homemade Dijon marinade cooks to perfection in about 30 minutes at 425 degrees. There’s …
From familystylefood.com
4.9/5 (109)
Calories 313 per serving
Category Chicken
  • Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl. Pour over the chicken and turn the pieces over to coat. Bake immediately or cover and refrigerate the chicken to marinate up to 24 hours ahead.
  • Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.


CHICKEN AND POTATOES WITH DIJON CREAM SAUCE - CREME DE LA ...
2020-05-16 Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully …
From lecremedelacrumb.com
5/5 (278)
Total Time 30 mins
Category Main Course
Calories 696 per serving
  • Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).
  • Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.


CREAMY DIJON CHICKEN THIGHS RECIPE | RECIPES.NET
Dijon mustard is the star for this dish that features chicken thighs. The creamy sauce is made special with a hint of bitterness from mustard.
From recipes.net
  • Heat oil in a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through. Transfer to a plate and set aside.
  • Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.


ONE SKILLET LEMON BUTTER DIJON CHICKEN AND ORZO WITH FETA ...
2022-01-12 Instructions. 1. Preheat oven to 400° F. 2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine. 3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
From halfbakedharvest.com
4.4/5 (493)
Total Time 1 hr
Servings 6
Calories 530 per serving


DIJON BRAISED CHICKEN THIGHS RECIPE ~ MACHEESMO
2019-04-11 Add the chicken, skin-side down, and reduce heat to medium-low. Cook for about 5 minutes until skin is golden brown. Flip and cook for another 5 minutes. Then remove chicken to a plate. Add butter to skillet along with onion and cook until soft (3-4 minutes). THen add potatoes and cook for 4-5 minutes.
From macheesmo.com
3.8/5 (18)
Total Time 1 hr 30 mins
Category Entree
Calories 647 per serving


DIJON CHICKEN THIGHS W RECIPES
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.
From tfrecipes.com


DIJON CHICKEN THIGHS WITH ARTICHOKE SAUCE SLOW COOKER ...
May 17, 2018 - Dijon chicken thighs with artichoke sauce Slow cooker recipe. May 17, 2018 - Dijon chicken thighs with artichoke sauce Slow cooker recipe. May 17, 2018 - Dijon chicken thighs with artichoke sauce Slow cooker recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


DIJON CHICKEN THIGHS W - TFRECIPES.COM
My honey-Dijon chicken thighs are packed with flavor. Recipe From allrecipes.com. Provided by Desiree. Time 1h55m. Yield 2. 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 …
From tfrecipes.com


DIJON CHICKEN THIGHS - ALL INFORMATION ABOUT HEALTHY ...
Here is the recipe: Ingredients • 4 boneless skinless chicken thighs-cut up • 3 onions peeled and julienned • 3 Habanero peppers • ½ cup lemon juice • ¼ cup vegetable oil • 2 Tablespoons Dijon mustard • 3 teaspoons minced garlic • 1 Tablespoon vegetable oil • 1 ½ cup chicken broth • Salt and pepper Method 1.
From therecipes.info


Related Search