Creamy Dijon Chicken Thighs
These boneless skinless chicken thighs are packed with protein, smothered in a bold, creamy Dijon sauce, and made in just one pan.
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Sand pepper, to taste
For the Sauce
- 2 tbsp butter
- 4 cloves garlic minced
- 1/4 cup chicken broth
- 2 tbsp Dijon mustard or more for extra tang
- 1 tsp lemon juice
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Pat chicken thighs dry and season with garlic powder, onion powder, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and sear 4-5 minutes per side, until golden brown and fully cooked. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic, sauteing until fragrant (about 30 seconds).
- Stir in chicken broth and Dijon mustard, scraping up any browned bits.
- Add lemon juice, heavy cream, Parmesan, and Italian seasoning. Simmer 2-3 minutes, stirring until smooth and slightly thickened.
- Return the chicken thighs to the pan and spoon the sauce over the top.
- Simmer for another 2-3 minutes until the sauce coats the chicken well.
- Serve warm.
Notes
Net carbs: 4g