Creamy Garlic Dijon Chicken

My Creamy Garlic Dijon Chicken is so delicious and loaded with multiple layers of flavor.


Watch the video of this recipe here!

Creamy Garlic Dijon Chicken

  • Difficulty: easy
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6 boneless skinless chicken thighs, excess fat removed 

Salt and pepper to taste 

1 tsp garlic powder 

1 tsp onion powder

2 Tbs grapeseed oil, divided

5 slices turkey bacon (you can also use pork bacon)

3 Tbsp unsalted butter

1 medium sweet onion, minced

5 – 6 cloves fresh garlic, minced

¼ tsp red pepper flakes

1 ½ tsp dried thyme

1 ½ tsp dried basil

1 tsp dried rosemary

1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1 ¾ cups or heavy cream (you can also use half & half)

1 ½ Tbsp dijon mustard

1 tsp low sodium, MSG-free chicken bouillon (I like Better Than Bouillon brand)

½ cup freshly grated Pecorino Romano cheese

2 cups chopped baby spinach 


  1. Mix salt, pepper, garlic powder and onion powder and season the chicken thighs.
  2. Add 1 Tbsp of grapeseed oil to a pan over medium heat.
  3. Add bacon to the pan and cook until done. Remove from the pan and set aside..
  4. Add 1 Tbsp of grapeseed oil, if needed,  to the same pan. See note below.
  5. Add the chicken to the same pan bacon was cooked in and sear for 5 to 6 minutes or until chicken can be easily turned without sticking to the pan. Flip the chicken and sear for another 5 to 6 minutes until the inside is no longer pink and the internal temperature reaches 170º F. Remove chicken from the pan to a plate and cover with foil to keep warm.
  6. Add butter to the pan and heat until melted.
  7. Saute onions until translucent, about 3 minutes.
  8. Add minced garlic, red pepper flakes, dried thyme, dried basil, and dried rosemary and saute for an additional 1 minute.
  9. Pour in white wine to deglaze the pan (scraping up any brown bits) and let the liquid reduce by half.
  10. Stir in cream, mustard, and chicken bouillon. Mix well.
  11. Stir in Pecorino Romano cheese. Mix well until cheese is fully incorporated and melted into the sauce.
  12. Add the baby spinach and cook just until spinach has wilted, about 30 seconds.
  13. Return the chicken, and any juices from the chicken, to the pan and baste the chicken with the sauce.
  14. Chop bacon, add the bacon to the pan, and let everything heat through for an additional 1 – 2 minutes.
  15. Serve over rice, pasta, or potatoes and ENJOY!!!


  1. If you use pork bacon, you will have more grease in the pan, from the fat, after you cook it. You may have to remove some of that grease fat from the pan so that your finished dish does not come out greasy.

Author: Delightful and Delicious

Full time writer, chef, DIY champ...part time superhero!

2 thoughts

  1. Thank you that looks like a great recipe to make,’my husband will love it, perfect I really like the combinations.

    Happy V Day to you, thanks again for your great ideas and great web site with so much work in it, your so smart.

    Love, kt




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