CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH
Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving
CREAMY DIJON CHICKEN
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
- To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
- Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.
CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
- Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
- Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
- Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
- Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CREAMY CHICKEN DIJON
Dijon mustard and Neufchatel cheese give this classic chicken and brown rice dish its flavorful and oh-so-creamy sauce.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Bring broth to boil in medium saucepan on medium-high heat. Add rice and green beans; stir. Cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
- Meanwhile, brush both sides of chicken evenly with mustard; sprinkle with rosemary. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides and cooked through (170°F). Remove from skillet; cover to keep warm.
- Add Neufchatel, milk and dressing to skillet; cook until Neufchatel is completely melted and mixture is well blended, stirring constantly with wire whisk. Serve chicken and rice drizzled with the sauce.
Nutrition Facts : Calories 430, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
CREAMY DIJON CHICKEN
Make and share this Creamy Dijon Chicken recipe from Food.com.
Provided by PabloHoney
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large flame-proof casserole, fry the leek and bacon in a little oil for 2-3 mins.
- Add the chicken and potato and fry for a further 4-5 mins.
- Pour in the chicken stock and mix well.
- Add the thyme, salt and pepper and stir again.
- Simmer on a high heat until liquid reduced and potato cooked.
- Meanwhile, boil the pasta.
- Once pasta cooked, drain and put to one side.
- Stir the yoghurt and Dijon mustard into the chicken mix until creamy and mustardy enough for your liking.
- Stir in the drained pasta and serve.
Nutrition Facts : Calories 484.8, Fat 21.3, SaturatedFat 6.4, Cholesterol 113.3, Sodium 643.9, Carbohydrate 29.2, Fiber 2.9, Sugar 5.2, Protein 42.2
CREAMY CHICKEN DIJON
My dietitian gave me the recipe during one of my counseling sessions. I told her it was deeelish. Their dietary dept. is really good about working with what you can/can't and will/won't eat for your special diet. Even though they are a hospital, the food there is surprisingly good.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oil in skillet. Cook chicken 10 minute or until browned.
- ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.
Nutrition Facts : Calories 246.5, Fat 11.4, SaturatedFat 2.3, Cholesterol 80.8, Sodium 739.4, Carbohydrate 7.5, Fiber 0.1, Sugar 1.1, Protein 27
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