Chicken with Onions

Dijon Chicken

Pan Sautéed Chicken

Dijon Chicken

Sibby Barrett
This is a slight adaptation of a Ina Garten recipe. Easy but feels somewhat fancy. Chicken is crispy, sauce is decadent!
Prep Time 5 minutes
Cook Time 30 minutes
Course chicken, Main Course
Cuisine American
Servings 4


  • 4 chicken thighs with bones and skin
  • 1 tablespoon Dijon
  • salt and pepper
  • 1 1/2 tablespoon olive oil
  • 1 large onion thinly sliced
  • 1/2 cup sour cream
  • 1/2 cup half and half
  • 1 1/2 tablespoons Dijon or whole grain mustard
  • 2 tablespoons dry white wine or champagne


  • Dry chicken  really well with paper towels. Loosen the skin from the thighs and divide the tablespoon of Dijon between the four thighs, spreading the Dijon under the skin. Generously salt and pepper both sides  of thighs. 
  • Drizzle olive oil in a sauté pan and heat over medium high heat.  When oil is shimmering and very hot, place thighs in pan, skin side down.  Don’t move or shift thighs once you set them down.  Let cook for about 12-15 minutes, lowering heat to medium halfway through the cooking time.  
  • Flip thighs over and add onions to the pan.  Cook for an additional 12-15 minutes, stirring occasionally to shift the onions around.  Cook until thighs reach 165º, lowering or raising heat as needed to keep chicken cooking but no burn the onions.  
  • Whisk sour cream, half and half, Dijon and wine together. 
  • Remove chicken to a side plate and add sour cream mixture to onions in sauté pan.  Cook, whisking occasionally, over medium low heat, for 1-2 minutes.  Return chicken to pan and spoon sauce over tops of chicken thighs.  Serve right away.
Keyword chicken entree, dijon sauce