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.