SKILLET HERB AND DIJON CHICKEN THIGHS
on Jun 01, 2026
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One-skillet cooking at its finest…chicken simmered in a delicious sauce! Seared chicken thighs finish cooking in a nourishing bone broth and herb sauce that you’ll want to spoon over everything on your plate.
This Skillet Herb and Dijon Chicken dish was born from a simple attempt to use up a few leftover ingredients in my kitchen.
Half an onion, a handful of fresh herbs, a few garlic cloves, and a package of chicken thighs transform into a cozy, satisfying one-skillet recipe.
Searing chicken thighs in a hot pan creates rich, golden flavor in minutes, while diced onion and garlic build a savory base that goes with everything.
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A quick pan sauce, made with a splash of nourishing bone broth and a spoonful of Dijon mustard, brings everything together.
Pair this with roasted broccoli and quinoa for a complete, well-balanced meal that is downright delicious. Enjoy!
Key Ingredients for Herb and Dijon Chicken
Take out a package of frozen chicken thighs in the morning, and you’ll be setting yourself up for dinnertime success. Here’s everything you’ll need to make this recipe.
- Chicken Thighs: Boneless, skinless chicken thighs are a quick-cooking protein ideal for weeknight meals. Of course, you could substitute with bone-in, skin-on, but it will take longer to cook. Chicken breasts are an equally good substitute.
- Onion and Garlic: The smell of sautéed onion and garlic is a great sign to an amazing meal.
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Pin It- Spices: This recipe calls for dried oregano, paprika, dried parsley, and mustard powder.
- Dijon Mustard: The sharp, acidic flavor of Dijon mustard pairs well with proteins such as chicken or salmon. I love the grainy Dijon from @noblemade, but any brand of Dijon will do.
- Fresh Herbs: A few sprigs of rosemary and thyme nestled into the skillet infuse the entire dish.
- Broth: Deglazing the skillet with chicken bone broth or regular broth is a sure-fire way to lift all those caramelized bits of chicken from the bottom of the pan, and is the base for a flavorful sauce with minimal effort.
How to Make Skillet Herb Chicken
Begin by prepping the chicken. Generously season the chicken thighs on both sides with salt and pepper.
Heat a 12-inch cast-iron skillet over medium-high heat. Once the skillet is hot, add the chicken thighs and sear, undisturbed, for 5 minutes. Flip and cook for another 4 minutes.
Remove chicken from the skillet and set aside. Note, at this point, the chicken thighs are not cooked all the way through.
Reduce the heat to medium and add 1 tablespoon of olive oil and the onion, cooking for 5 minutes.
Add the garlic and cook for another 2 to 3 minutes.
Add the oregano, paprika, parsley, mustard powder, grainy Dijon mustard, and bone broth. Bring to a simmer, stirring to loosen up any bits that have stuck to the bottom.
Return the chicken thighs to the skillet. Add the rosemary and thyme sprigs to the pan. Simmer for 7 minutes, occasionally basting the chicken in the sauce, while the sauce thickens.
Serve with sides of your choice. I love to pair it with quinoa and roasted broccoli. Enjoy!
More Chicken Skillet Recipes:
- Skillet Chicken and Butternut Squash
- Dairy-Free Marry Me Chicken
- Skillet Chicken Thighs with Mushroom Gravy
- Chimichurri Chicken Thighs
SKILLET HERB AND DIJON CHICKEN THIGHS
Ingredients
- 1 pound chicken thighs
- 1 tablespoon olive oil
- ½ sweet onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon dried parsley
- ¼ teaspoon mustard powder
- 3 tablespoons grainy Dijon mustard (I used Noble Made)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- ¾ – 1 ½ cups bone broth (start with ¾ cup and add more if the broth is reducing quickly)
- Salt and pepper, to season
Instructions
- Generously season the chicken thighs on both sides with salt and pepper.
- Heat a skillet over medium-high heat. Once the skillet is hot, add the chicken thighs and sear, undisturbed, for 5 minutes. Flip and cook for another 4 minutes.
- Remove chicken from the skillet and set aside — NOTE, at this point, the chicken thighs are not cooked all the way through.
- Reduce the heat to medium and add 1 tablespoon of olive oil and the onion, cooking for 5 minutes.
- Add the garlic and cook for another 2 to 3 minutes.
- Add the spices (oregano, paprika, parsley, and mustard powder), grainy Dijon mustard, and bone broth. Bring to a simmer, stirring to loosen up any bits that have stuck to the bottom.
- Return the chicken thighs to the skillet. Add the rosemary and thyme sprigs to the pan. Simmer for 7 minutes, occasionally basting the chicken in the sauce, while the sauce thickens.
- Serve with sides of choice, such as quinoa and broccoli, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
