Creamy Dijon Chicken with Bacon and Walnuts
Switch up your weeknight mealtime routine with this Creamy Dijon Chicken with Bacon and Walnuts. This easy to make recipe only calls for a few simple ingredients but is layered with flavor.
Looking for more chicken recipes? Try my One Pan Creamy Tuscan Chicken with Orzo Pasta or my One Pan Spicy Buffalo Chicken.
Why You’ll Love This Recipe
- Easy to make. Made from a few simple ingredients that you most likely have on hand.
- Cleanup is a breeze. This easy chicken recipe can be made using one pan, so cleanup is a breeze.
- Customizable. This recipe is easy to adapt based on your preferences.
Recipe Ingredients
- Chicken Thighs – This recipe calls for one pound of boneless skinless chicken thighs. Roughly four chicken thighs.
- Seasoning – Season the chicken thighs with a pinch of kosher salt and cracked black pepper.
- Avocado Oil – You need avocado oil to sauté the chicken in the pan.
- Aromatics – This recipe calls for diced onion and finely diced garlic.
- White Wine – Deglaze the pan with white wine. Let it reduce to almost entirely before adding the low sodium chicken broth.
- Broth – This recipe calls for low sodium chicken broth. Low sodium helps manage the salt level in the sauce.
- Heavy Cream – You’ll need heavy cream for this recipe. Option to use half and half but the sauce will be thinner.
- Dijon Mustard – This recipe calls for Dijon mustard.
- Garnish – Garnish this dish with crispy bacon, chopped walnuts (toasted) and chopped parsley.
Variations
- Swap the protein. You can use chicken breasts or tenderloins instead of chicken thighs.
- Try a different nut. If you’re not a fan of toasted walnuts, you can use toasted pecans instead.
- Serve alongside my Lebanese Rice or over my Creamy Mashed Potatoes.
Expert Tips
- Use avocado oil to sauté the chicken. It has a high smoke point and will not impart any unwanted flavor into the dish.
- Lightly toast the walnuts in a nonstick pan until fragrant. Chop into small pieces.
- Cook the bacon in a nonstick skillet until it reaches your preferred crispiness. Chop into small pieces before mixing with the toasted walnuts pieces.
How to Make Creamy Dijon Chicken Thighs
Step 1: Pan Fry the Bacon
Cook the bacon in a nonstick pan until it reaches your preferred crispiness. Once cool, chop into small pieces. You’ll need about 4 slices of center cut bacon.
Step 2: Toast the Walnuts
In a nonstick pan toast the walnuts until fragrant. Once cool, chop into small pieces. Set aside.
Step 3: Lightly season the chicken thighs with kosher salt and cracked black pepper.
Step 4: Heat a nonstick skillet over medium high heat and add the avocado oil. Once the oil is hot, add the seasoned chicken thighs. Sear for 5-6 minutes per side.
Step 5: The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Remove the chicken from the pan.
Step 6: In the same pan, add the diced onion and sauté for 1-2 minutes. Next, add the finely diced garlic. Sauté until soft.
Step 7: Deglaze the pan with dry white wine. Let the wine cook down until its almost complete evaporated.
Step 8: Then, add the low sodium chicken broth.
Step 9: Let the broth reduce by ½ then add the heavy cream.
Step 10: Followed by the Dijon mustard. Whisk until well combined.
Step 11: Nestle the cooked chicken thighs and any juices into the sauce. Top with crushed crispy bacon and toasted walnuts pieces. Add the chopped parsley and serve warm.
Frequently Asked Questions
Serve with my Lebanese Rice or over my Creamy Mashed Potatoes.
Grain mustard would work but you’ll need to adjust the amount. Grain mustard tends to be slightly sweeter than Dijon. Yellow mustard will not work.
Yes! Reheat in the microwave or in a skillet until warmed through.
How to Store
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave or in a skillet until warmed through. Add a touch of broth to help thin out the sauce, if needed.
Other One Pan Recipes You Should Consider Trying
- One Pan Sun-Dried Tomato Pesto Chicken
- Creamy Chicken and Vegetables
- One Pan Tuscan Chicken Thighs
- One Pan Chicken Cacciatore
Creamy Dijon Chicken with Bacon and Walnuts
Equipment
- 1 nonstick skillet or cast iron pan
Ingredients
Chicken Thighs
- 1 lb. chicken thighs , boneless skinless
- pinch kosher salt, to season
- few turns cracked black pepper, to season
- 2 tablespoons avocado oil, to sauté the chicken
Creamy Dijon Sauce
- ¾ cup yellow onion, diced small
- 2 teaspoon garlic, finely diced
- ¼ cup dry white wine, sauvignon blanc
- ½ – ¾ cup low sodium chicken broth
- ¾ cup heavy cream
- 1.5 tablespoons Dijon mustard
- kosher salt and cracked black pepper, as needed
Garnish
- ¼ cup bacon, cooked and chopped into small pieces
- ¼ cup walnuts, toasted and chopped into small pieces
- 1 tablespoon Italian parsley, chopped small
Instructions
How to Make Creamy Dijon Chicken Thighs
Pan Fry the Bacon
- Cook the bacon in a nonstick pan until it reaches your preferred crispiness. Once cool, chop into small pieces. You’ll need about 4 slices of center cut bacon.
Toast the Walnuts
- In a nonstick pan toast the walnuts until fragrant. Once cool, chop into small pieces. Set aside.
Sauté the Chicken
- Lightly season the chicken thighs with kosher salt and cracked black pepper.
- Heat a nonstick skillet over medium high heat and add the avocado oil. Once the oil is hot, add the seasoned chicken thighs. Sear for 5-6 minutes per side.
- The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Remove the chicken from the pan.
Make the Sauce
- In the same pan, add the diced onion and sauté for 1-2 minutes. Next, add the finely diced garlic. Sauté until soft.
- Deglaze the pan with dry white wine. Let the wine cook down until its almost complete evaporated. Then, add the low sodium chicken broth.
- Let the broth reduce by ½ then add the heavy cream and Dijon mustard. Whisk until well combined. Taste and season with kosher salt and cracked black pepper as needed.
Assemble
- Nestle the cooked chicken thighs and any juices into the sauce. Top with crushed crispy bacon and toasted walnuts pieces. Add the chopped parsley and serve warm.
