Delicious and easy creamy dijon mustard chicken pan fried then baked all in one pan! It’s paleo friendly and can be made dairy free, and it’s a perfect weeknight meal!
I love to cook with mustard, because it enhances the flavor of dishes so beautifully when cooked right. In this dijon mustard chicken recipe, chicken is smothered in a creamy garlicky mustard sauce that’s so flavorful and delicious. Most of the cooking is done in the oven, so I love that it’s a mostly hands-off dish that tastes like you put a ton of work into it! Plus, my husband loves it because it’s a one pan dish, which means it makes his job as the dishwasher of the house a lot easier.
Watch a Short Video of This Recipe
Baked One Pot Mustard Chicken Recipe
If you’ve never cooked with dijon mustard before, you will love how comforting and flavorful this dish is. You can cut up a whole chicken for this recipe, OR just use chicken legs (thighs and drumsticks). I always recommend bone-in meat because the flavor is just so much better with more depth. The garlic, mustard, onion, and thyme meld together with coconut milk (or half and half) for a savory, creamy dish that the whole family will love.
The ingredients for this dish are simple and budget-friendly. Make sure to note specifications if you are paleo or Whole30!
- whole chicken: I like to cut up a whole chicken in to 8 sections and use it for this recipe (video tutorial here). Or you can purchase chicken quarters or just use 6 bone-in chicken thighs
- sea salt
- ground black pepper
- ghee: Ghee is my preferred cooking oil and I like to make my own. However, you can use any other cooking oil you have on hand like olive oil!
- bone broth: I love to use bone broth for a boost of healthy nutrients, but chicken broth will also work for this recipe.
- dijon mustard: To make Whole30 dijon mustard chicken, make sure to use compliant dijon mustard. I like this brand.
- coconut milk: If you are okay with dairy, you can use half and half instead for that ultra creaminess.
How to Cook Mustard Chicken in One Pan
- Preheat oven to 400 degrees F. Cut the chicken into 8 pieces if using whole chicken, then sprinkle evenly with salt and pepper.
- Add ghee to a large skillet that’s oven-safe and heat over medium high heat.
- Add the chicken to the skillet skin side down and cook for for 5 minutes until golden brown, then flip. Cook for another 3 minutes, then remove from the pan.
- Add chopped onion to the same skillet and cook for 3 minutes, and then add garlic for 1 minute.
- Pour in broth, dijon mustard, and thyme, and stir and scrap the bottom of the pan to deglaze.
- Add chicken back into the skillet with the skin side up. Transfer to the oven and bake for 25-30 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pan to set aside. Heat the skillet over medium high heat to simmer the sauce until thickened.
- Whisk in coconut milk and simmer for another minute.
- Turn off heat, then add chicken back to the skillet. Spoon the sauce over the chicken, then serve warm.
Frequently Asked Questions
Yes. To use dried thyme, just use a 1/3 of the amount of fresh thyme. For example, you need 1 tablespoon of fresh thyme for this recipe, so you can use 1 teaspoon (1/3 tablespoon) of dried thyme instead.
If you are looking for sides for this gluten free mustard chicken, I recommend a simple salad, coleslaw, or roasted potatoes. I also like to serve it with rice or cauliflower rice to soak up all that yummy creamy sauce!
Keep in an airtight container in the fridge for up to 4 days.
Because this dijon chicken recipe uses coconut milk or half and half in the dijon mustard sauce, I don’t recommend freezing it. Those ingredients don’t freeze well and will separate once you defrost them.
Other chicken recipes that I love…
- Chicken with Creamy Tomato Sauce (Paleo, Whole30) – Instant Pot or Stovetop
- Creamy Skillet Chicken with Garlic & Basil (Paleo, Whole30, Keto, AIP Option)
- Perfect Grilled Chicken Thighs (Paleo, Whole30, Keto)
- Pan-Roasted Chicken with Figs & Olives
- Baked Asian Chicken Thighs (Paleo, Whole30)
Easy One Pan Creamy Dijon Mustard Chicken
- 1 whole chicken or 4 chicken quarters
- 1 tsp sea salt plus more to taste
- 1/4 tsp ground black pepper plus more to taste
- 2 tsp ghee or you favorite cooking oil
- 1 cup chopped onions
- 4 garlic cloves minced
- 1 cup bone broth or chicken broth
- 3 tbsp dijon mustard
- 1 tbsp fresh thyme leaves
- 1/2 cup full-fat coconut milk or heavy cream, if not dairy free
- Preheat oven to 400 degrees F. If using whole chicken, cut the chicken into 8 pieces, then sprinkle the chicken evenly with salt and pepper.
- Heat ghee in a large oven-safe skillet over medium high heat.
- Pan fry the chicken skin side down for 5 minutes, then flip. Cook for another 3 minutes, then remove from the pan and set aside.
- Add onion to the same skillet and cook stirring for 3 minutes, and then add garlic for 1 minute.
- Add bone broth, dijon mustard, and thyme, and stir and scrap the bottom of the pan to deglaze.
- Add chicken back in to the skillet with the skin side up. Transfer to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pan to set aside, then heat the skillet over medium high heat on the stovetop to simmer the sauce until thickened, about 3-4 minutes.
- Whisk in coconut milk and simmer for another minute.
- Turn off heat, and add chicken back to the skillet. Spoon the sauce over the chicken, then serve warm.
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