Herby chicken Dijon recipe for juicy, bone-in chicken thighs with a zesty mustard sauce and leafy kale greens. A 30-minute, one skillet dinner.
We’re big fans of uncomplicated chicken dinners, especially those that cook all in one pan.
I gotta say this devilishly good Dijon chicken is one of the best quick recipes I’ve made all year.
And, if you’re looking for an easy low-carb chicken recipe that doesn’t feel like deprivation, try this.
Variations of roasted skillet chicken, whole or in parts, appear at least once a week in our house.
And amazingly, we’re not tired of it yet!
Skillet Herb Dijon Chicken is a ridiculously easy weeknight meal that I hope you agree is anything but boring.
The recipe features the juiciest part of the chicken, the skin rubbed over AND under with a zesty Dijon-mustard paste, topped off with a healthy handful of fresh leafy greens.
You might wonder why you don’t cook chicken thighs more often.
Aside from how downright good it tastes, by using bone-in pieces you’ll be on your way to juicy chicken in less than 30 minutes.
Dijon and chicken are fantastic mates on their own, but with a little bit of seasoning it gets even better.
All you need for the mustard rub along with the Dijon is garlic, lemon juice, olive oil and some herbs and spices.
I love to cook with fresh herbs when possible, but in a pinch I reach for one of my favorite dried herb blends, herbs de Provence.
The perfect word (French, of course) to describe this aromatic herbal mix is mélange, which translates to mean a blend, or medley, of dried herbs.
The assorted herbs in this mix are ones you might trample on while cavorting through a lavender field in the South of France.
We’re talking thyme, tarragon, basil, marjoram and the lovely-smelling lavender.
How to make skillet Dijon chicken
- First, smoosh a spiced-up Dijon mustard mixture under and around the chicken skin.
- Next, pan-fry the chicken thighs in a heated ovenproof skillet.
- Top with torn kale leaves, and finish cooking by transferring to the oven.
You end up with crisp, golden skin and tender juicy meat, along with a simple little pan sauce.
- Be sure to dry the chicken skin well (paper towels work great). Dry skin will brown better in a hot pan.
- If you have time, season the chicken with salt and let it sit out for 15 minutes before cooking.
- Serve the chicken straight out of the pan, with the tangy, flavorful juices spooned over.
if you’re not concerned about cutting out carbs, serve this fabulous dish with crusty roasted Parmesan smashed potatoes or a healthy cooked whole grain like brown rice or barley.
Skillet Herb Dijon Chicken with Kale
- 2 pounds (900 g) bone-in skin-on chicken thighs (6 -8 pieces)
- Kosher salt
- 1/3 cup (85 g) Dijon mustard
- 1 tablespoon (15 ml) fresh lemon juice, about 1/2 lemon
- 2 garlic cloves, grated or crushed
- 2 teaspoons herbs de Provence, or 1 teaspoon each dried tarragon and dried thyme
- 1/2 teaspoon crushed red pepper
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1/2 cup (125 ml) chicken stock
- 3 cups torn kale leaves
- Heat oven to 400 (200C) degrees.
- Pat the chicken thighs dry with a paper towel. Season evenly on both sides with 2 teaspoons salt.
- In a small bowl, combine the mustard, lemon juice, garlic, herbs, red pepper, black pepper and 1 tablespoon olive oil.
- Gently pull the chicken skin away from the flesh, and smear about a tablespoon of the mustard mixture under the skin on each thigh. Rub any remaining mixture all over the top and bottom of the thighs.
- Place a large (12-inch) ovenproof skillet over medium-high heat. Add 1 tablespoon oil and heat until the surface is shimmering.
- Add the chicken thighs to the pan, skin-side down. Cook 8 minutes without disturbing – the skin should be a nice deep golden brown.
- Remove from the heat and flip the chicken skin-side up. Pour in the chicken stock (it will bubble)
- Scatter the kale leaves over the top of the chicken and transfer to the oven. Bake 10 – 12 minutes, until the chicken is finished cooking. The meat should be tender and juicy and no longer pink at the bone.
- Serve the chicken with the juices spooned over. Enjoy!