Creamy Dijon Mustard Chicken
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 6
  • 4 slices bacon
  • 2 pounds boneless, skinless chicken thighs or skin on if preferred
  • Salt and pepper to taste
  • ½ c.chopped onion
  • ½ c. dry white wine
  • 1 c. low sodium chicken broth
  • ¼ c. Dijon mustard
  • ¼ c whole grain mustard
  • ¼ c. Greek yogurt or heavy cream
  • 4-6 sprigs fresh thyme
  • 1 pound asparagus
  • ½ t. salt
  • ¼ t. pepper
  1. Chop bacon into lardons (1/2 inch pieces) and saute over medium high heat until almost crisp, remove to paper towel-lined plate.
  2. Pour off all but a tablespoon of bacon fat
  3. Season chicken with salt and pepper and add to skillet cooking until browned 7-8 minutes turning half way through. Remove chicken to plate with bacon
  4. Saute onion in pan 2-3 minutes until transluscent
  5. Add wine and thyme scraping up any brown bits from the bottom of the pan and cook until reduced down by at least half.
  6. Whisk in broth and mustards. heavy cream or yogurt and salt and pepper. Stir until smooth, simmering gently
  7. Cut asparagus into one inch pieces, discarding the woody ends.
  8. Add chicken and bacon back in the pan, and also add in asparagus pieces, allowing the chicken to cook through about 5 minutes and asparagus to cook until your preference
  9. Garnish with fresh thyme and or parsley to serve
Recipe by Dishin & Dishes at