Chicken recipes

creamy dijon chicken

Pan-seared, crispy, juicy chicken thighs in a clean and creamy garlic dijon sauce with fried bacon, spinach, and parmesan! So smooth and scrumptious low carb!

creamy dijon chicken

creamy dijon chicken


For The Chicken:

  • 2 pounds (1 kg) boneless, skinless chicken thighs
  • 1 teaspoon seasoning salt (or regular salt)
  • 1/4 teaspoon pepper
  • 5 ounces (150 g) bacon

For The Sauce:

  • 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


    • 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 a 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 the 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 it 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.


Calories: 403kcal | Carbohydrates: 6g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 181mg | Sodium: 881mg | Potassium: 521mg | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 7.1mg | Calcium: 87mg | Iron: 2mg

About the author


Leave a Comment