Lemon-Dijon Chicken Skillet

Prep 25 min
Total 45 min
Servings 6

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it’s a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn’t overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 21, 2019

Make with

Gold Medal Flour

Ingredients

teaspoons Dijon mustard

teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary

teaspoons finely chopped garlic

teaspoons lemon juice

bone-in chicken thighs, skin removed (about 1 1/2 lb)

1/4

teaspoon salt

tablespoon olive oil

1/2

cup finely chopped onion

1/2

cup dry white wine (such as Sauvignon Blanc)

1 1/2

cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

tablespoon butter

tablespoon Gold Medal™ all-purpose flour

tablespoon chopped Italian (flat-leaf) parsley

Steps

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1

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
2

In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
3

Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Expert Tips

If you prefer not to cook with wine, 1/2 cup of broth makes the perfect substitute.
Clean plates are guaranteed when you serve this saucy chicken dish up with a side of mashed potatoes. Keep the theme going with extra-easy Betty Crocker™ butter and herb potatoes, or make your own mashers—either way, you can’t go wrong.
Garnish with lemon slices if desired.