Juicy pan-seared chicken thighs come alive in this classic Chicken Dijon recipe. With a rich, creamy sauce, this one-pan meal comes together in less than 30 minutes. Serve with your favorite cauliflower rice or mashed cauliflower for an easy keto dinner recipe.
Pat the chicken thighs dry and sprinkle both sides generously with salt and pepper.
Heat the butter or oil in a medium skillet over medium high heat and cook the thighs on 5 to 7 minutes per side, until nicely browned and fully cooked through. Transfer to a plate, tent with foil, and remove all but 2 tablespoons of fat in pan.
Add the shallots to the pan and sauté until tender, 1 minutes. Add the wine, bring to a simmer, and cook until reduced by half, about 2 minutes.
Whisk in the Dijon and thyme leaves, then whisk in the heavy cream and cook until thickened to your liking, 2 to 3 more minutes.
Add the chicken back to the pan to warm through before serving.
Notes
Storage Information: Store the leftovers in the fridge in a covered container for up to 5 days.