why make this recipe
Creamy Brown Sugar Dijon Chicken Thighs is a delightful dish that combines sweet and savory flavors. The rich cream and the sweetness of brown sugar work wonderfully with the sharpness of Dijon mustard. This recipe is easy to make and is perfect for family dinners or a cozy night in. With minimal effort, you can create a comforting meal that everyone will love.
how to make Creamy Brown Sugar Dijon Chicken Thighs
Ingredients:
- 4 chicken thighs
- 2 tablespoons Dijon mustard
- 1/4 cup brown sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
Directions:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the Dijon mustard, brown sugar, olive oil, garlic, paprika, salt, and pepper.
- Coat the chicken thighs with the mixture and place them in a baking dish.
- Pour the heavy cream over the chicken thighs.
- Bake for 25-30 minutes or until the chicken is cooked through and juices run clear.
- Serve hot and enjoy your creamy Dijon chicken!
how to serve Creamy Brown Sugar Dijon Chicken Thighs
Serve the Creamy Brown Sugar Dijon Chicken Thighs with a side of rice or mashed potatoes to soak up the delicious sauce. You can also add some steamed vegetables or a fresh salad to complete the meal. Don’t forget to drizzle some of that creamy sauce on top for extra flavor!
how to store Creamy Brown Sugar Dijon Chicken Thighs
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken in the oven or microwave until heated through. If you want to keep it longer, consider freezing the chicken in a freezer-safe container for up to 2 months.
tips to make Creamy Brown Sugar Dijon Chicken Thighs
- For extra flavor, marinate the chicken thighs in the Dijon mixture for a few hours or overnight.
- You can use chicken breasts instead of thighs if you prefer a leaner option, but adjust the cooking time as breasts might cook faster.
- Feel free to add other herbs or spices like thyme or rosemary to enhance the flavor.
Make-Ahead & Meal-Prep Guide
Marinate for deeper flavor: Whisk the Dijon, brown sugar, oil, garlic, paprika, salt, and pepper. Toss thighs to coat. Cover and refrigerate up to 24 hours.
Optional quick sear: For extra caramelization, sear thighs skin-side (or top side) down in a hot skillet with a little oil for 2–3 minutes before baking. Transfer to the baking dish, add cream, and bake as directed.
One-pan add-ins: Surround the chicken with chunked potatoes or halved baby potatoes, carrots, or green beans. Toss veg with a little oil/salt/pepper; they’ll roast in the sauce.
Sauce control: Prefer thicker? Reduce the sauce in a skillet for 2–3 minutes after baking. Prefer lighter? Use half-and-half, or finish with a splash of chicken stock and simmer 1–2 minutes to balance richness.
Reheat like a pro: Warm leftovers covered at 300°F (150°C) for 10–12 minutes, or gently on the stovetop. If the sauce tightens, whisk in 1–2 Tbsp water or stock.
Freeze smart: Dairy can split when frozen. If you plan to freeze, bake without the cream, cool, and freeze the chicken and pan juices up to 2 months. Reheat, then stir in cream on the stovetop just before serving.
variation
You can make this dish with different types of meat, such as pork chops or turkey thighs. Just adjust the cooking time accordingly, depending on the thickness of the meat.
FAQs
1) Bone-in or boneless thighs—does it matter?
Both work. Bone-in stay extra juicy and may need 5–10 more minutes. Bake until the thickest part hits 175–195°F (79–90°C) for tender, pull-apart thighs.
2) Can I use chicken breasts?
Yes. Choose thick, evenly sized breasts and start checking at 18–22 minutes (165°F/74°C internal). Consider brining (1 Tbsp salt per 2 cups water, 20–30 minutes) for juiciness.
3) How do I keep the sauce from curdling or separating?
Bake at the stated temp and avoid boiling after adding cream. If it does split, whisk in a splash of warm stock and 1 Tbsp cold butter, off heat, to re-emulsify.