Date Night Worthy Chicken
Chicken Thighs in Orange Dijon Herb Sauce is one of those marvelous dishes that looks and tastes like it took way more effort than it actually did.
Boneless chicken thighs are quickly seared in a cast iron pan before nestling into a bed of carrots, pearl onions, and creamy Orange Dijon Herb Sauce, then roasted in the oven until tender and lovely. The Orange Dijon Herb Sauce combines the sweet citrus notes of orange zest and juice, sharp Dijon mustard, and the classic French herbs tarragon and thyme. When added to a reduction of dry white wine and pearl onions, this sauce becomes magically creamy, without the need for cream or dairy of any kind.
This dish is date-night-worthy-delicious and comes together in under an hour.
Choosing the right white wine
I prefer to use a dry white wine in this dish because it offers the right amount of acidity to enhance the flavors in the sauce. Alternatively, fuller-bodied oaky white wine tends to turn bitter when reduced and sweet whites may throw the flavor off as well. A few good options for dry white wine include: Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, and Sémillon. Because the wine reduces toward the beginning of the cooking process, any special nuances that you may find in a spendy bottle of wine are likely to be masked so save the premium wines for drinking and choose a less expensive bottle for cooking.
If you prefer not to use wine, you may substitute for an equal portion of chicken stock with a squeeze of lemon or splash champagne vinegar to balance the acidity.
Can I use a different cut of chicken than boneless thighs?
Yes, of course. However, I prefer to use boneless, skinless chicken thighs for this dish because they offer the rich and juicy flavors of dark meat, but cook much quicker than their bone-in counterparts, making them perfect for busy weeknights. They’re also the ideal cut to use when smothering in a creamy sauce like this one. Though bone-in chicken thighs provide the deepest chicken flavor, owing to the marrow in the bone, deboning a super saucy piece of chicken with a knife and fork is the last thing I want to do once it hits my plate. I prefer to reserve bone-in thighs for less saucy, fried or roasted chicken dishes.
If you choose to use bone-in thighs, you’ll want to adjust the cooking time in the oven, increasing by around 10-15 minutes in order to reach an internal temperature of 165 degrees F (75 C).
For those wondering if you can swap boneless skinless chicken breasts in this recipe, the answer is also yes, though I highly advise against it if given the choice. Though chicken breast is a tempting choice to use given it’s lean qualities, it’s also much less forgiving when overcooked. An extraneous 5 minutes in the oven can turn chicken breasts dry and stringy, but is unlikely to ruin moisture-rich dark meat thighs. Simply put, less fat equals less flavor and less moisture. Chicken breasts also tend to be much more expensive than other cuts, so you’re getting the added bonus of likely saving a little money when choosing dark meat chicken.
If you choose to use boneless skinless chicken breasts, you’ll want to adjust the cooking time in the oven to only 15-20 minutes in order to reach an internal temperature of 165 degrees F (75 C).
The trick to peeling pearl onions fast
Peeling pearl onions can be a tedious task to do by hand. Thankfully, there’s a super easy way to prep these quickly with little fuss.
- Trim the root end of each onion off
- Set a pot of water to boil
- Add the onions to the boiling water to blanch for 1-2 minutes (many say only 30 seconds is needed, but I like to leave mine in slightly longer)
- Drain the water and transfer the onions to a bowl of ice water – This will not only help the peel separate from the bulb, but also make the onions cool enough to handle
- Pinch the ends of each onion and slide the outer layer of skin off
If you’d like to see a video of this in action, you can find a quick tutorial here.
What to serve Chicken Thighs in Orange Dijon Herb Sauce with
I love serving this dish over the top of low-carb mashed cauliflower or their carby cousin, mashed potatoes. Both options allow you to take full advantage of the gorgeous, creamy Orange Dijon Herb Sauce and are neutral enough to let the chicken thighs, carrots, and onions take center stage. Though I generally season my mash simply with butter, salt, and pepper for this recipe, you can also check out this recipe for Cheddar Mashed Cauliflower if you want to kick your mash up a notch further.
What tools do I need to make this recipe?
- large cast-iron pan or large oven-safe skillet
- cutting board
- a good chefs knife
- a microplane/zester and a citrus juicer
- measuring cups and spoons
- a small mixing bowl
- paper towels (for pat-drying the chicken)
- A plate to reserve the seared chicken
- Tongs or a metal spatula
Are you looking for an upgrade to your kitchen tools or looking to replenish your pantry? Check out my kitchen tools shop page and my pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note for special diets
This recipe for Chicken Thighs in Orange Dijon Herb Sauce is grain-free, gluten-free, dairy-free, and friendly for Paleo and Keto diets.
If you would like to make this dish friendly for Low-FODMAP diets, you’ll want to omit the pearl onions and make sure that you utilize the suggested garlic oil rather than the olive oil/garlic clove swap. I personally can’t eat the fibrous part of onions due to FODMAPs, but enjoy the flavor they impart in the dish overall so I cook this dish with them, but spoon them all onto the fella’s plate in the end.
If you want to make this dish friendly for Whole30 diets, you’ll want to swap the white wine for chicken stock with a squeeze of lemon or splash of white wine vinegar.
Print
Chicken Thighs in Orange Dijon Herb Sauce
- Prep Time: 5
- Cook Time: 42
- Total Time: 47 minutes
- Yield: 4 portions 1x
- Category: Mains
- Method: Stovetop, Oven
- Cuisine: French
Description
Chicken Thighs in Orange Dijon Herb Sauce is date-night-worthy-delicious and comes together in under an hour. It fits Paleo and Keto diets and has easy swaps for Low-FODMAP and Whole30 diets.
Ingredients
- 2 tbsp avocado oil
- 2 lb boneless skinless chicken thighs
- 1 cup dry white wine (may substitute equal measure of chicken stock + squeeze of lemon juice or splash of champagne vinegar for Whole30 diets)
- 8 oz pearl onions, trimmed and peeled (omit for Low-FODMAP diets)
- 2 cups sliced carrots (I used tri-color)
- zest of 1 orange (about 5 tsp)
- 1/3 cup orange juice
- 6 tbsp Dijon mustard
- 2 tbsp garlic oil (may sub 2 tbsp olive oil + 2 cloves minced garlic)
- 1 1/2 tsp fresh thyme OR 1/2 tsp dry thyme
- 1 tbsp fresh tarragon OR 1 tsp dry tarragon
- 1 1/2 tsp sea salt, divided
- 1/2 tsp cracked black pepper, divided
Instructions
- Preheat the oven to 450 degrees F (232 C). Heat a large cast-iron pan (or oven safe skillet) on the stovetop over medium-high heat and add avocado oil.
- Pat dry the chicken thighs with a paper towel then season with 3/4 tsp of salt and 1/4 tsp pepper.
- Once the pan is hot, sear chicken for 4 minutes on one side without disturbing. Flip the opposite side with tongs or a metal spatula and sear for an additional 4 minutes. Transfer seared chicken to a plate and reserve to the side.
- Turn heat down to medium. Add the wine to the pan carefully as it will sizzle and splatter.
- Allow to reduce for 1 minute, scraping the pan if there are any bits of chicken that may have stuck to the pan. Add the pearl onions and allow the wine to continue cooking until reduced by half, about 4-5 minutes.
- While the wine is reducing, mix the orange zest, orange juice, Dijon mustard, garlic oil, thyme, and tarragon in a small bowl. Reserve to the side.
- Add carrots to the pan with onions and wine, then the reserved chicken, moving them around so that everything is nestled in cozily.
- Cover the chicken, onions, and carrots with the reserved sauce, coating evenly. Sprinkle the remaining salt and pepper on top.
- Transfer the pan to the preheated oven to roast for 25 minutes. A meat thermometer should register the center of the chicken at atleast 165 degrees F when finished.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 portion
- Calories: 512
- Sugar: 8
- Sodium: 1757
- Fat: 23
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 4
- Protein: 48
- Cholesterol: 210
Meals that seem really fancy but don’t take long are the best! I love that you included a Whole30 option.
This totally looks like comfort food. That sauce sounds amazing!
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Wow that sauce sounds just delightful. Everyone pairs lemon with chicken but orange is such a great idea!
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Such an amazing dish! I love the delicious sauce! Dijon and citrus pair so well!
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All that carmelization of the pan juices, looks amazing! LOVE the Dijon herb sauce with orange flavor combination, so cozy with braised chicken!
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I love cooking with chicken thighs. Also, love my Lodge cast iron too. This is a great dinner for any night of the week. Leftovers would be awesome too. That sauce sounds so delicious, and the perfect pairing for the meat.
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This looks and sounds fantastic. Saving this for later. I’m always on the hunt for new chicken recipes. I have never heard of champagne vinegar, where do you find it? I can’t imagine being in my local market, do you have to go to a specialty market? Going to keep my eyes peeled for this vinegar, if I can’t find it I guess I can always order it. Thanks for this recipe!
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Not at all! You should be able to find it at most supermarkets right next to the traditional vinegar (distilled, apple cider, white wine etc.). I buy mine at Whole Foods, but I believe I’ve seen it at other traditional grocery stores as well. If for some reason you don’t see it at the store you generally like to shop at, you can swap for white wine vinegar which is a close cousin.
Orange and Dijon! I love love love the sound of this. I wouldn’t have thought to put the two together and now I can’t wait to give this a whirl. I love dishes that are unfussy, yet look and taste as though you slaved over them. This looks beautiful, and I love any excuse to cook in my skillet!
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What a gorgeous meal! Can’t believe it’s so easy to make. I’m so excited to try this one!
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Roasted chicken thighs, veggies and a delicious sauce! Such a wonderful roast meal – thank you!
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I loved everything about this dish! It was simple to make yet full of delicious flavours!
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These flavors are amazing, and what a wonderfully easy meal! I will definitely be making again.
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This recipe is a standout! Chicken and wine sauce is always a favorite, but your twist with the dijon and orange take it in a completely new direction for me. I love the boneless skinless chicken thighs here too, because they’ll stay juicy and tender — and you’ve eliminated the struggle with the bone — though I admit, when it’s just my husband and I, we’re not shy about gnawing on a chicken bone. This is a lovely recipe and perfect for a quick weeknight meal. Thank you for sharing!
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This beautiful skillet recipe is calling to me! The flavors sound so good and I can’t wait to make this!
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Date night worthy indeed, this looks so cozy and I love all the herbs too!
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What?!! How did I not know this pearl onion trick? This is a game changer for sure. Also, I’m with you, chicken thighs are so much more flavourful than breasts.
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Jenni, this is is AH-MAZING! That orange dijon herb sauce is absolute perfection. Thanks for the tips about the pearl onions, as we usually don’t peel them. But now we know, LOL!
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I’ve heard of Dijon sauce but the addition of the orange to this chicken recipe just makes it that more spectacular. It would be great for a dinner party or date night.
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This is perfect timing because I have chicken thighs to cook for dinner tonight but was wondering what to do with them. It looks delicious and great tips for peeling pearl onions, too!
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Thank you….you answered my questions already! Going to do this with the bone in breasts…and adjust the cooking time….because my family prefers white meat. The tip about the onions was definitely needed…thanks.
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What a lovely idea and delicious sauce. CN’t wait to tey this recipe. Yum!
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Ok, what’s not to love about this dish. First, it is made in a cast-iron skillet, my favorite way to cook, then using chicken thighs for great flavor then all those veggies. Yum.
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Chicken thighs are my favourite protein and I am always looking for more ways to make it.. this recipe with orange dijon herb sauce looks soooo delicious, I can’t wait to make it!
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This is one delicious recipe! That orange dijon herb sauce is divine — I could eat it by the spoonful! Thanks for sharing.
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Chicken thighs are SO under-rated! It always shocks me how tasty they are, and they can be so reasonably priced too. I love the sound of this dish – the sauce sounds to die for!
I love recipes that taste like they are complicated, but in reality, they are simple to make! Will definitely try this he nex time we have friends over!
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I really liked your explanation as to why you chose dry white wine. Very informational. This recipe looks amazing, and perfect for any occasion!
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What can be better than an easy recipe for chicken and vegetables made in one skillet! It looks so tasty and flavorful, I want to try to make it tonight!
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I’ve never thought of mixing orange and dijon together, but it sounds great. Beautiful dish.
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What a perfect shot! This looks and sounds absolutely delicious!! Love the flavors of this dish…can’t wait to try it soon!
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Everything about this dish! It is a perfect weeknight dish and I love the citrus sauce!
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Great recipe! Never would I have put orange and dijon together but it seam to work. This meal is great for meal prep and busy weeknights.
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This is the perfect weeknight dish. It’s quick, easy, and delicious. The orange and Dijon go perfect together.
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What a perfect fall recipe! It just looks so comforting and just begs for a warm dinner roll to soak up all that juice!
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Not only does this sound incredible, but it also looks beautiful! My husband prefers to use chicken thighs over the breast they are indeed juicier and tastier. Loving the orange and dijon flavors in here!
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What a delicious way to feed your family! The dish looks so colorful and delicious. This wouldn’t last very long in our house! Yum!
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This looks and sounds like a fab recipe. I also love and prefer cooking chicken thighs to breast, a lot tastier. I am intrigueg by that champagne vinegar – will look it up for sure. Thank you for this wonderful family meal recipe.
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This looks delicious. My family loves chicken dishes but we tend to make the same few recipes every time. I will have to give this recipe a try. It looks pretty easy to make and I’m sure the flavor is amazing. Can’t wait to try ti.