Chicken recipes

ONE PAN DIJON CHICKEN AND POTATOES

Dijon Chicken and Potato Recipe – Caramelized onions, roasted potatoes, juicy chicken and Dijon icing make this dish a great flavor! really delicious and such a good option for dinner!

ONE PAN DIJON CHICKEN AND POTATOES

ONE PAN DIJON CHICKEN AND POTATOES

INGREDIENTS

  • 6 boneless skinless chicken thighs fat trimmed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 slices bacon
  • 1/4 cup Dijon mustard
  • 1 teaspoon minced garlic
  • 2-4 Tablespoons granulated sugar depending on how sweet you’d like it
  • 1 1/4 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 3/4  teaspoon smoked paprika
  • 2 Tablespoons butter
  • 1 small yellow onion chopped (about 1 cup)
  • 6 to 8 small Yukon or Red potatoes
  • 1 Tablespoon fresh chopped parsley

INSTRUCTIONS

  • Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
  • Cook bacon in a cast-iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn halfway through. Remove to a paper-towel-lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
  • Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar, and paprika in a small bowl. Set aside.
  • Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have begun to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
  • Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.

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