How To Make Creamy Dijon Chicken Thighs with Bacon and Spinach
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.
Serves:
Ingredients
For Chicken
- 2lbsboneless, skinless chicken thighs
- 1tspseasoning salt
- ¼tsppepper
- 5ozbacon
For Sauce
- 2tbspbutter
- 1pconion
- 4 clovesgarlic
- 1tbspfresh chopped parsley
- 1tspdried thyme
- 1tspdried rosemary
- ⅓cupPinot Grigio(dry white wine)
- 1 ½cupshalf and half
- 2tbspdijon mustard
- ½tspchicken bouillon powder
- ½tspFreshly ground black pepper
- ¼cupparmesan cheese
- 2cupsbaby spinach leaves
Instructions
-
Season chicken with seasoning salt and pepper.
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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.
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To the same pan or skillet, add the bacon and fry until crispy. Transfer to a plate and set aside.
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Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
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Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan. Simmer for 3 to 4 minutes or until the wine has reduced by half.
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Pour in cream and Dijon mustard, mix through, and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
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Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
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Add the spinach and allow to wilt. Return chicken to the skillet.
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Top with the crispy bacon. Sprinkle with extra herbs. Serve immediately.
Nutrition
- Calories: 684.25kcal
- Fat: 49.16g
- Saturated Fat: 25.62g
- Trans Fat: 0.22g
- Monounsaturated Fat: 16.01g
- Polyunsaturated Fat: 4.23g
- Carbohydrates: 15.05g
- Fiber: 0.94g
- Sugar: 11.68g
- Protein: 42.94g
- Cholesterol: 261.67mg
- Sodium: 974.47mg
- Calcium: 365.68mg
- Potassium: 814.67mg
- Iron: 2.15mg
- Vitamin A: 312.40µg
- Vitamin C: 6.66mg
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