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Lemon-Dijon Chicken Skillet

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By Betty Crocker Kitchens
Updated Nov 21, 2019
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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.

Lemon-Dijon Chicken Skillet

  • Prep Time 25 min
  • Total 45 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 3 teaspoons Dijon mustard
  • 1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons lemon juice
  • 6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
  • 1/4 teaspoon salt
  • 1 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)
  • 1 tablespoon butter
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon chopped Italian (flat-leaf) parsley
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

150 Calories
8g Total Fat
16g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Thigh and 1/4 Cup Sauce
Calories
150
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
360mg
15%
Potassium
170mg
5%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
16g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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