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Creamy Dijon Parmesan Chicken

A comforting, flavorful chicken dish that's done in a flash!

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Laura Doerr


  • 1.5 lbs boneless skinless chicken thighs
  • Flour for dredging
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme plus more for garnish
  • 1/4 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 3 tbsp Dijon mustard
  • 1/2 cup half and half
  • 1/4 cup fresh grated Parmesan cheese
  • Salt and pepper to taste


  1. Lightly season the chicken thighs with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Dredge chicken thighs in flour, gently shake off excess. Add to hot skillet with olive oil. Fry on each side for about 5-6 minutes. Remove from pan.

  2. To the hot skillet, add fresh thyme, garlic, onions, and white wine. Stir and cook over medium for about 3-4 minutes or until onions are translucent. Whisk in the Dijon until smooth. Whisk in half and half and grated Parmesan. Add chicken thighs back in. Cook for another 7-10 minutes over medium-low. Sauce will thicken, and chicken should be cooked to 165°.

  3. Taste for seasoning, and add salt and pepper to your liking.

Recipe Notes

Serve with your favorite potatoes and veggies. I like roasted baby reds and brussel sprouts. The sauce is great over mashed potatoes and other veggies!

You could also use chicken breasts, but they may take longer to cook through depending on size.

If you like a smoother sauce, use 1/4 tsp of onion powder instead of the diced onions.