Busy cooks, say hello to another no-fuss, comforting, skillet chicken recipe: garlic Dijon chicken. Be sure to watch the video for how to make this Dijon Chicken and see my suggestions for what to serve along (below).
When in doubt, it’s boneless chicken thighs to the rescue! I always keep them on hand because they are so easy to work with. And, honestly, they’re kinda hard to mess up (they don’t dry up as easily as chicken breasts do.)There are so many ways to dress up the humble thighs turning them into glorious dinners from balsamic chicken to chicken couscous–and find many more ideas in our easy chicken thigh recipes round up.
This time, I made a simple sauce with fresh garlic, Dijon mustard and a few favorite spices. The Dijon chicken goes in my regularly-used cast iron skillet for a quick bake at 425 degrees Fahrenheit. The kitchen smells like heaven!
What to serve with this Garlic Dijon Chicken
This garlic Dijon Chicken is quite a versatile dish that you can pair up with your favorite sides. I usually make this easy Lebanese rice and vermicelli or these Greek potatoes. OR, try these easy roasted veggies. And to brighten things up, add this loaded Balela salad or my lazy 3-ingredient Mediterranean salad.
And if you love this Dijon Chicken recipe, try this easy Baked Dijon Salmon next!
Important Tip for Garlic Dijon Chicken
One thing to remember, this garlic Dijon chicken bakes quickly, so it’s a good idea to prepare sides first.
For another quick and easy skillet chicken dinner, don’t miss my Mediterranean chicken with tomatoes and olives. 30 minutest, start to finish!
Watch how I make this skillet Dijon Chicken Recipe
Print
Garlic Dijon Chicken Recipe
- Total Time: 30 minutes
- Yield: serves 8
Description
Easy, flavor-packed garlic Dijon chicken is the perfect weeknight meal.
Ingredients
- 1.5 lb boneless, skinless chicken thighs (8 pieces)
- Salt
- 1 large yellow onion, cut into large pieces
For Garlic Dijon Sauce
- 1/3 cup Private Reserve Greek extra virgin olive oil
- 3 tsp quality Dijon Mustard
- 2 tsp quality honey
- 6 garlic cloves, minced
- 1 tsp ground coriander
- 3/4 tsp sweet paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- pinch salt
Instructions
- Preheat oven to 425 degrees F.
- Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
- Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
- Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
- Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
- Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)
Notes
- Cooking Tip: This garlic Dijon chicken bakes quickly, so it’s a good idea to prepare sides first.
- Recommended for this Recipe: our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections: ground coriander, and sweet Spanish paprika.
- SAVE! Try our Ultimate Mediterranean Spice Bundle; or create your own 6-Pack or 3-Pack from our all-natural or organic spice collections.
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
More Recipes to Try:
Easy Homemade Chicken Shawarma
This is amazing. I wanted more sauce so I used an additional tablespoon of Dijon and the juice of half a lemon. Kept everything else the same. The chicken came out really tender and had tons of flavor. The onions were really good in the sauce after baking for 30 minutes. I will be making this often.
Wonderful! Thanks so much for sharing your adaptation!
This is very good. It was super easy to make, too. I will make this again.
This was so good and easy. Tender juicy chicken with no fuss. I think the Cast iron skillet and the onions makes this recipe so good.
Yay! Denise, I’m so glad to hear this.
My daughter in law told me about your website and recipes. Newly married and told me “Mom, you have to try her recipes. I now have made many. Love to follow you on Instagram also. EVERYTHING I have made of yours is just delicious. This recipe is so fast and easy to make and always gets rave reviews. This time I made it with bone-in chicken thighs, and just baked a little longer. Served with a fav salad of mine that has Farro in it and roasted asparagus. I have also made this with Tri Color Israeli Couscous and Roasted Veggies. Thank you for all your DELISH recipes!!
Audrey, thank you so much for the kind note. It makes my day to know the recipes here are helpful to you. And I’m thankful your daughter in law sent you here!
So yummy and easy!! I serve with the Greek potatoes and a summer corn salad. Followed directions except added a bit more cayenne for a kick. This was so easy and the onion did not do much for the chicken, but was a nice to have with flavor when eaten with the potatoes and corn salad. I mixed up the sauce and marinated all afternoon so I could easily throw in the oven while the game is on.
Thank you for sharing, Katie!!!
This recipe was incredible. I subbed the sweet spanish paprika for allepo pepper. Everyone at my dinner party wanted the recipe. Bonus – it really was easy to make. I ended up making ahead and marinating the chicken in the sauce until my dinner party (about 3 hours). 30 minutes before everyone came, I poured it all out onto my cast iron skillet and voila …. after 30 minutes there was a fresh tray of magical chicken thighs that everyone devoured. Minus – no left overs for tomorrow š
Awww sounds like it was a win!
I’m so excited to try this dish! Can I use regular yellow mustard instead of Dijon? That’ seems to be the only ingredient I’m missing.
Hi Amy! I hope you try it soon. So sorry I hadn’t been able to answer your question earlier. Yellow mustard has a slightly different flavor profile and is stronger than Dijon mustard. You can certainly try it, and perhaps start with a little bit less mustard.
Made this for dinner tonight. We enjoyed it immensely!
Used four chicken breasts instead of thighs, and accidentally added two tablespoons of homemade dijon mustard to the sauce- still, packing a bit more heat & kick than originally intended, the recipe received high praise for both flavor & tenderness of the chicken.
It’s a keeper-
Thank you!
Shea, sometimes happy accidents are welcomed when cooking! Thanks for sharing. So glad to hear everyone enjoyed it!
Seems like the nutritional information is off. Usually boneless/skinless chicken thighs have about 2.5g protein to every 1g of fat. If I had to guess, the protein should be closer to 26g not 0.5g.
Recipe looks great though. Probably will try it this week!
Thank you for catching that, Chris! We went back and checked our program and corrected the issue.
This recipe looks amazing! I can’t wait to try it at home. I have all the ingredients except for the yellow onion, I only have white and red. Do you think subbing in a different onion will heavily alter the flavor of the recipe? Thanks for sharing!
Sam, I think you can use a different onion in this recipe and still have great results. Enjoy!
hi,
do you baked covered or uncovered?
Hi Dawn. It’s baked uncovered. Typically, the recipe would instruct you to “cover” if that is required.
I’m sooo glad I found you. Was looking to change to a Mediterranean diet for health reasons. I think ur going to be a real source of inspiration!!
Janet, so glad to have you here! Enjoy!
This recipe was fantastic! Very flavorful and my family gobbled it up and asked if this could be added to our weekly dinner menu! Thank you.
Yay! That’s what I like to hear! Glad you all enjoyed it!
Excellent, definitely a keeper (and will share). And thank you for the great rice recipe as well. Another keeper.
I halved the recipe (cooking for one) and the only thing that I can add is, if you decrease the chicken, I would suggest that you do NOT decrease the sauce portion of the recipe.
Perhaps I should also note that I needed extra sauce since I serve the chicken over the rice and I like rice moist with the sauce…. personal taste. Had the left overs tonight. So good!
Wonderful, Denise! So glad you enjoyed it!
This was So. So. Good! I decreased the honey, and added a shake of Cumin (i.e., with the Paprika/Coriander, as in your fish recipe). The smell alone is intoxicating, while it’s finishing in the oven!
Served with your Lebanese Rice and a side tomato/basil/olive oil/splash of red wine vinegar salad. Glad I doubled it; there’s barely enough for lunches and to feed my father-in-law; my hubby MOWED it! š
Delicious and with minimal household ingredients. Decreased the mustard to 2tsp out of personal preference. Great and quick Sunday night dinner with maximum flavour. Paired it with the vermicelli rice also from this site. Thank you for the recipe š
Bianca, thanks so much for giving it a try! So glad to hear you enjoyed it!