Go Back
–+ servings
Creamy Baked Dijon Chicken Thighs

Creamy Baked Dijon Chicken Thighs for Cozy Family Dinners

No ratings yet
Creamy Baked Dijon Chicken Thighs offer a comforting feast with juicy chicken and caramelized root vegetables, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Boneless thighs are a time-saving option.
For the Sauce
  • 1/4 cup Dijon mustard Substitute with whole grain mustard if desired.
  • 1 cup Heavy cream Greek yogurt is a lighter alternative.
  • 2 tablespoons Olive oil For moisture during roasting.
  • 2 tablespoons Honey Can substitute with maple syrup or brown sugar.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Thyme Fresh or dried.
  • 1 teaspoon Paprika Experiment with smoked paprika for extra flavor.
  • to taste Salt and pepper
For the Vegetables
  • 4 cups Root vegetables A mix of carrots, parsnips, Yukon Gold potatoes, and red onion.

Equipment

  • Mixing Bowl
  • baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C).
  2. In a large mixing bowl, toss together chopped carrots, parsnips, Yukon Gold potatoes, and red onion with olive oil, salt, and pepper. Spread into a large baking dish.
  3. In another bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
  4. Pat the chicken thighs dry and place atop the root vegetables in the baking dish. Brush with the creamy sauce.
  5. Bake uncovered for 40-45 minutes until the chicken is golden and cooked through (internal thermometer should read 165°F).
  6. Optionally, broil for 2-3 minutes for extra crispiness.
  7. Let the chicken rest for about 5 minutes before serving, spooning the creamy sauce over the chicken and vegetables.

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 30gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 20mgCalcium: 70mgIron: 3mg

Notes

Allowing the chicken to rest ensures juicy, tender bites. Customize vegetables based on preference.

Tried this recipe?

Let us know how it was!