This one-pan dinner pairs caramelized, roasted root vegetables with rich, tangy Dijon-cream–coated chicken thighs for a comforting weeknight meal that feels special without fuss. Crisp skin, a silky mustard sauce, and vegetables roasted in the chicken juices make this a repeat-worthy family favorite. If you like simple sheet-pan dinners with big flavor, check the easy baked chicken thighs guide for more time-saving techniques and variations.
Why you’ll love this dish
Creamy Baked Dijon Chicken Thighs hits a sweet spot: minimal hands-on time, budget-friendly ingredients, and a sauce that tastes restaurant-worthy. Bone-in, skin-on thighs stay juicy and develop the best flavor when roasted over vegetables that soak up the pan juices. It’s an ideal recipe for weeknights, casual dinner guests, or anyone who wants a cozy, no-fuss meal with leftovers that reheat beautifully.
“The sauce turns golden and glossy while the vegetables roast underneath — the whole pan sings with flavor.” — home cook review
Benefits at a glance:
- One baking dish for easy cleanup.
- Balanced meal: protein plus hearty root veg.
- Kid-friendly honey-Dijon flavor with an adult-savory twist from thyme and paprika.
The cooking process explained
Before you dive in, here’s the simple flow: toss chopped carrots, parsnips, potatoes, and onion with oil, rosemary, salt, and pepper and spread them in a single layer. Whisk the Dijon-cream sauce, pat and arrange chicken thighs skin-side up atop the vegetables, brush with sauce, and bake at 400°F (205°C) until the chicken reaches 165°F (74°C) and the veg are tender. Rest the chicken briefly, then spoon reserved sauce over each serving. Optionally broil for a couple minutes to extra-crisp the skin.
What you’ll need
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream (sub: half-and-half for lighter but thinner sauce)
- 1 tablespoon olive oil (for the sauce)
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces (substitute with sweet potato)
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes (russets will work; expect crisper edges)
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil (for the vegetables)
- 1 teaspoon dried rosemary
Notes and swaps:
- Boneless thighs will cook faster; reduce bake time by 8–12 minutes. If you prefer air-fryer options for boneless cuts, see this air-fryer boneless chicken thighs write-up for timing ideas.
- Heavy cream gives the sauce body and shine; Greek yogurt can be used after cooking to add creaminess without thinning the pan sauce too much.
Step-by-step instructions
- Preheat oven to 400°F (205°C). Lightly oil a large baking dish or rimmed sheet pan.
- In a large bowl, combine carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon olive oil, sprinkle dried rosemary, salt, and pepper; toss to coat. Spread vegetables in a single layer in the prepared pan.
- In a separate bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and salt and pepper until smooth. Taste and adjust seasoning.
- Pat chicken thighs very dry with paper towels (this helps the skin crisp). Arrange them skin-side up over the vegetables. Brush each thigh generously with the Dijon-cream sauce, reserving a few tablespoons for serving.
- Bake uncovered for 40–45 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C) and the vegetables are tender. If you want extra-crispy skin, broil for 2–3 minutes while watching closely.
- Remove from oven and let rest 5 minutes. Spoon reserved sauce over chicken and vegetables before serving.
Timing tip: depending on the size of your thighs and how crowded the pan is, total cook time can vary by ±5–10 minutes. Use a thermometer rather than relying solely on time.
Best ways to enjoy it
Serve straight from the baking dish for rustic appeal. Ideas to round the meal:
- Spoon the creamy sauce over each thigh and veggies, and sprinkle with chopped parsley or chives for color.
- Add a green side: quick sautéed spinach or a crisp salad brightens the plate.
- For a heartier spread, serve with buttered egg noodles or crusty bread to mop up the sauce.
- To make it a light dinner, pair with steamed green beans or roasted asparagus.
Plating tip: place a scoop of roasted vegetables beside a thigh, drizzle sauce, and finish with a lemon wedge to cut the richness.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and solids together to maintain moisture.
- Freezer: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through to keep skin texture; microwave will soften skin and sauce. For best results, reheat chicken uncovered on a tray, then broil briefly (1–2 minutes) to restore crispness.
- Food safety: Always reheat to an internal temperature of 165°F (74°C).
Helpful cooking tips
- Dry the skin: Pat thighs dry before seasoning to encourage a crispy skin.
- Even vegetable sizing: Cut all vegetables to similar 1-inch pieces so they cook evenly.
- Single layer matters: Crowded pans steam; spread veggies so edges brown.
- Taste the sauce: Dijon and honey balance varies by brand — taste and tweak salt or honey before brushing onto chicken.
- Reserve sauce: Keep some sauce aside for finishing; the oven will reduce some of it during roasting.
- Use a thermometer: It’s the most reliable way to ensure safe, juicy chicken.
Creative twists
- Lemon-herb Dijon: Add 1 tablespoon lemon zest and fresh chopped thyme for brightness.
- Grain-free: Swap potatoes for extra parsnips and rutabagas if reducing carbs.
- Smoky: Use smoked paprika instead of regular paprika for depth.
- Dairy-free: Replace heavy cream with canned full-fat coconut milk — sauce will be slightly sweeter and coconut-forward.
- Spicy honey-Dijon: Add 1/4 teaspoon cayenne or a dash of hot honey if you like heat.
FAQ
Q: Can I use boneless, skinless thighs instead?
A: Yes. Boneless, skinless thighs cook faster and won’t crisp the same way; check them at 25–30 minutes. Reduce oven time and use a thermometer to ensure 165°F (74°C).
Q: Can I make this ahead and reheat?
A: You can assemble the vegetables and make the sauce ahead; store separately in the fridge for up to 24 hours. Add chicken and bake when ready. Fully cooked leftovers reheat well in the oven.
Q: Is heavy cream necessary?
A: Heavy cream gives richness and helps the sauce cling to the chicken. Use half-and-half for a lighter result, or stir in plain Greek yogurt off-heat after baking to avoid splitting.
Q: My vegetables are browning too quickly. What should I do?
A: Tent the pan loosely with foil and continue roasting until the chicken reaches 165°F (74°C). Remove foil for the last 5–10 minutes to re-crisp.
Q: How many does this serve?
A: With eight thighs and hearty vegetables, plan for 4–6 servings depending on appetite and sides.
Enjoy a simple, elegant one-pan dinner that delivers comfort and brightness in every bite.
Creamy Baked Dijon Chicken Thighs
Ingredients
For the chicken
- 8 pieces bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream or half-and-half for a lighter sauce
- 1 tablespoon olive oil for the sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste Salt and freshly ground black pepper
For the vegetables
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces or substitute with sweet potato
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes russets can be used for crisper edges
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil for the vegetables
- 1 teaspoon dried rosemary
Instructions
Preparation
- Preheat oven to 400°F (205°C). Lightly oil a large baking dish or rimmed sheet pan.
- In a large bowl, combine carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon olive oil, sprinkle dried rosemary, salt, and pepper; toss to coat. Spread vegetables in a single layer in the prepared pan.
- In a separate bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and salt and pepper until smooth. Taste and adjust seasoning.
- Pat chicken thighs very dry with paper towels and arrange skin-side up over the vegetables. Brush each thigh generously with the Dijon-cream sauce, reserving a few tablespoons for serving.
Cooking
- Bake uncovered for 40–45 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender. For extra-crispy skin, broil for an additional 2–3 minutes while watching closely.
- Remove from oven and let rest for 5 minutes. Spoon reserved sauce over chicken and vegetables before serving.