Dutch Oven Chicken Thighs with Mustard Sauce

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Dutch Oven Chicken Thighs with Mustard Sauce are an incredibly easy-to-make weeknight dinner! These chicken thighs are cooked with potatoes and made with an irresistible creamy dijon pan sauce!

This recipe is SO EASY to make and so cozy.

Personally I love making chicken thighs, they're always a hit with the entire family, even my youngest who is super picky! Dry chicken doesn't typically go over well with anyone, and this recipe is definitely not that!

These are slightly elevated with the addition of some halved potatoes and a mustard dijon pan sauce. It's just perfect with rice, steamed veggies, or on it's own!

Why you'll love this recipe

• Chicken thighs are a family favorite, and this is a family-foward recipe! There’s nothing that’ll throw kids of picky eaters off!
• The dijon pan sauce - we need to talk about this pan sauce for just a moment! It’s not overwhelming but slightly buttery and tangy. It adds enough flavor to the dish to make it interesting and keeps everything from getting dry in the oven. 
• It’s easy.  One pot? Yep.  Mostly hands off cook time? Also yes!

Ingredients + substitutions

Lately I’m not at all into a crazy-complicated recipe with tons of ingredients.  Just a handful of ingredients can create an easy family dinner that everyone will love.  And this is one of those recipes!

You'll need:

• Chicken thighs - you’ll need about ⅕-2 pounds of fresh bone-in chicken thighs.  You can, of course, use bone-in or boneless chicken breasts, or boneless thighs but this may alter the cook time.  Just keep an eye on things! 
• Spices - garlic powder, Italian seasoning, oregano, salt and pepper. For seasoning your chicken.  If you want to keep things super-simple, just salt and pepper the thighs.  The pan sauce adds flavor, you won’t be lacking in that department if you take a few shortcuts! 
• Baby gold potatoes - I used baby gold potatoes, they’re super easy and fast-cooking when you half them.  You can also use petite red potatoes or any potato as long as you cut it into 1-inch cubes. 
• White cooking wine - be sure to use white cooking wine or dry white wine.  Don’t use anything sweet.  If you don’t want to use cooking wine, substitute it with chicken or veggie broth and 1 tsp of lemon juice.  
• Heavy cream - this makes the pan sauce nice and creamy! You can substitute it for half and half.  
• Butter - for flavor and creaminess.  
• Garlic cloves - for garlic-y flavor, as the chicken roasts in the oven, the garlic will become buttery and add incredible flavor to your dish.  
• Dijon mustard - for a bit of tanginess. 
• Rosemary – I hand rosemary on hand so this is what I used, but you can use fresh thyme or just leave it out if you don’t have any fresh herbs laying around. 

How to make dutch oven chicken thighs step-by-step

While this is indeed an elevated weeknight recipe, it’s not complicated, and it comes together rather quickly. 

Let’s talk about the steps to make this recipe (scroll to the recipe card below for more detailed instructions):

Season and sear the chicken thighs.  

Saute the halved potatoes.  

Deglaze with white wine, then make the pan sauce by whisking in the heavy cream, butter, garlic, and dijon.  Add the rosemary sprig.  

Then, return the chicken and potatoes to the pan and bake! 

Be sure the chicken reaches an internal temperature of 165 degrees Fahrenheit before serving!

Variations

• Dutch oven chicken thighs with spinach - you can add 2 cups of fresh spinach to the pan sauce and allow it to wilt before returning the chicken and potatoes to the pan. 
• Dutch oven chicken thighs and vegetables - you can add some more vegetables to this dish, I recommend sliced carrot coins.  Simply add them to the dutch oven before baking and you’re good to go!

Storage + leftovers

You can store this in the refrigerator, in an airtight container for up to 3 days.  

Just be aware: the pan sauce will likely absorb into the potatoes, and this dish is really best fresh. 

FAQs

Can you make this in a slow cooker/crock pot? 

Yes, sure, follow all of the steps and then instead of baking it in the oven just add it to a crock pot on high for 3-4 hours. 

Can you make-ahead and freeze this dinner? 

I don’t recommend doing this, the pan sauce will separate and it won’t warm up nicely.  Also, the potatoes will absorb most of the pan sauce, it’s just best fresh!

What should I serve with Dutch Oven Chicken Thighs?

These Brussels sprouts would be a great option, or a salad such as this apple salad or this pear salad!

More chicken recipes you'll love:

Looking for more chicken/dutch oven chicken recipes? Try these!

Dutch Oven Chicken Thighs

Dutch Oven Chicken Thighs are an incredibly easy-to-make weeknight dinner! These chicken thighs are cooked with potatoes and made with an irresistible creamy dijon pan sauce!

5 from 65 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, French-American, French-Inspired

Servings 4 people

Calories 548 kcal

Ingredients

  

1x2x3x

• 1.5-2 lb chicken thighs about 6, bone-in chicken thighs
• 1 tsp EACH garlic powder, Italian seasoning, and onion powder
• ½ tsp EACH salt and pepper
• 2 tbsp olive oil or any neutral-tasting oil, as needed
• 1 lb baby gold potatoes halved*
• ½ cup white cooking wine or any dry white wine
• ½ cup heavy cream
• 2 tbsp butter
• 3 cloves garlic smashed
• 2 tbsp dijon mustard
• 1 rosemary sprig (optional)

Instructions

 

• Season the chicken thighs with garlic powder, Italian seasoning, onion powder, salt and pepper on both sides.
• Drizzle olive oil into a dutch oven over medium-high heat and sear the chicken thighs on each side for 3-5 minutes.
• Remove them from the pan.
• Add another drizzle of olive oil (if you need it) and sauté your halved potatoes for 3-5 minutes.
• Remove them from the pan.
• Deglaze the pan with white wine and scrape up the brown bits. Turn the heat off.
• Whisk in the heavy cream, butter, garlic and dijon mustard until it’s combined (the dutch oven should be warm enough to melt the butter, stir it until the butter is melted). Add the rosemary sprig.
• Return the chicken and potatoes to the pan.
• Bake, covered, at 425 degrees F for 20 minutes. Then, uncover and bake for another 10-15 minutes, or until the internal temperature of the chicken thighs reaches 165 degrees F.

Notes

Notes:  instead of halved petite potatoes, you can use 5 potatoes cut into 1-inch cubes

Nutrition

Calories: 548kcal | Carbohydrates: 3g | Protein: 29g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 469mg | Potassium: 407mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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