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
PrintGarlic 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
Absolutely stunning recipe all of my family loved it
We love to hear that, Danny! Thanks for coming back to comment!
It was ok.
Tender and delicious! We used boneless, skinless chicken breasts, I forgot the onion and it was STILL delicious!! You cannot mess it up! Oh, it goes really well with Suzy’s Spinach, garlic, lemon Za atar Pasta.
My husband made this dish and paired it with the Lebanese rice with vermicelli as suggested and it is AMAZING!!!! I love all the flavors blended together. I crave it now and have to make it at least twice a month.
Wonderful! Will definitely make it again!
So glad you loved it, Jo!
Another winning chicken dish. I made extra, but had no leftovers 😕. Guess I’ll be maki g it again very soon!
My favorite recipe!!
Devine!! On my weekly menu.
Thanks so much
Excellent. Used chic breast and stone ground mustard as that’s what I had. Thought the cayenne was a bit much for me, next time I’m cutting in half. Cut red orange and yellow small peppers and roasted atop the onions.
Sounds like a delicious plan, Dee! Thanks for sharing!
Fabulous recipe!! We couldn’t stop eating it!! I did add a smidge (actually more!!) of Suzy’s Aleppo Pepper to it. This has wonderful flavor and is super easy to make!! Thank you Suzy for another great recipe!
Another to go in our dinner rotation! Honestly, I could eat this for breakfast, lunch AND dinner!!! Such a delicious and easy weeknight dinner! I like that it was a non-tomato recipe to break up all the tomato based recipes in the week…not that I have anything against the coveted tomato.. it’s just nice to have variety. 😊
Wow! I just made this with rice and promptly shoveled it into my mouth as fast as I could! So incredibly delicious and yet super easy – a great weeknight meal. Thanks again Suzy for a winning recipe!
P.S. I just bought your cookbook (delivered today) and can hardly wait to add more of your recipes to my repertoire.
DELICIOUS!!!!!!
Is the recipe correct for 3 tsp Dijon and 2 tsp honey? We found this recipe did not have much flavour. I have been cooking your recipes for the last 3 years and they have all been fabulous so I can only think there must be a typo.
Hi, Lorraine. Those amounts are correct, but this is something that you can easily play around with and adjust to suit your own taste if you want a bit more of a flavor bump!
I’ve just come across this recipe and was wondering if chicken breast can be used instead of thighs?
Absolutely! Enjoy!
I don’t have a cast iron skillet, what should I use?
Hi, Melissa. You can really use any type of oven-safe baking dish you have on hand here.
One of our favorite recipes! I’ve made it twice in a month! I just bake it in the oven on a sheet pan. SO GOOD!!