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Creamy Dijon Chicken with Mushrooms and Leeks

Creamy Dijon Chicken with Mushrooms and Leeks

Updated November 1, 2026

Crisp-skinned chicken thighs finished in a one-pan white wine, Dijon and cream sauce with browned mushrooms, soft leeks and thyme.

The sauce is good over mashed potatoes, egg noodles or crusty bread. Spoon the sauce around the chicken, not over it, to keep the skin crisp.

Cook time
1 hr 1 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 ½ lb bone-in, skin-on chicken thighs (about 8 thighs)
  • 12 oz cremini mushrooms
  • 2 leeks
  • ¾ cup heavy cream
  • ¾ cup chicken stock
  • ½ cup dry white wine
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 3 cloves garlic
  • 1 tbsp fresh thyme leaves
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 ½ tsp kosher salt (divided)
  • ½ tsp black pepper
  • 2 tbsp flat-leaf parsley

Instructions

Crisp the chicken
Season bone-in, skin-on chicken thighs (2 ½ lb) all over with kosher salt (1 tsp) and black pepper (½ tsp).
Heat olive oil (1 tbsp) in the skillet over medium heat, lay the thighs skin-side down, and cook undisturbed until the skin is deep golden and crisp, about 12 minutes.
Flip, cook the second side, about 5 minutes, then transfer the chicken skin-side up to a plate; it finishes cooking to 165°F in the sauce.
Equipment: large skillet with a lid
Brown the mushrooms and leeks
Pour off all but a thin layer of fat, add unsalted butter (2 tbsp) and cremini mushrooms (12 oz), and cook over medium-high heat until well browned, about 8 minutes.
Add leeks and the remaining kosher salt (½ tsp) and cook until soft, about 5 minutes.
Stir in garlic (3 cloves) and fresh thyme leaves (1 tbsp) until fragrant, about 1 minute.
Equipment: large skillet with a lid
Make the Dijon cream sauce
Pour in dry white wine (½ cup), scrape up the browned bits, and simmer until nearly evaporated, about 3 minutes.
Stir in chicken stock (¾ cup), heavy cream (¾ cup), Dijon mustard (2 tbsp) and whole-grain mustard (1 tbsp) and bring to a gentle simmer, about 4 minutes.
Nestle the chicken in skin-side up, keeping the skin above the sauce, and simmer uncovered until the thighs reach 165°F and the sauce thickens, about 8 minutes.
Scatter with flat-leaf parsley (2 tbsp) and serve from the pan.
Equipment: large skillet with a lid, instant-read thermometer

Tomorrow's Meal

Creamy Dijon Chicken and Mushroom Pasta

Shred the leftover chicken into the sauce, loosen it with pasta water, and toss with short pasta for a fast second dinner.

Quick overview:

  1. 1.Shred leftover chicken and discard the bones.
  2. 2.Warm the chicken and sauce in a skillet over medium-low heat with a splash of stock.
  3. 3.Toss with cooked short pasta and a little pasta water until glossy.
  4. 4.Finish with grated Parmesan and parsley.

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