Dijon Chicken With Tomatoes and Scallions Recipe

Introduction

This Dijon Chicken with Tomatoes and Scallions is a flavorful and comforting dish perfect for weeknight dinners. Tender chicken thighs simmer in a tangy mustard sauce with fresh tomatoes and vibrant scallions for a meal that’s both simple and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, patted dry
• Salt and fresh black pepper
• 4 scallions, light green and white parts thinly sliced
• 3 garlic cloves, grated or minced
• 1 tablespoon dried oregano
• 1 tablespoon Dijon mustard
• 1/2 cup white wine
• 2 pints cherry or grape tomatoes
• 1/4 packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped

Instructions

1. Step 1: Heat the olive oil in a wide pot or deep 12-inch skillet over medium-high heat until it shimmers. Add the chicken thighs in a single layer and season the top with salt and pepper. Cook undisturbed until the chicken is browned and releases easily from the pan, about 7 to 9 minutes.
2. Step 2: Flip the chicken pieces and add the sliced scallions to the empty spaces in the pan. Season lightly with salt. Cook until the scallions soften, about 2 minutes.
3. Step 3: Stir in the garlic, dried oregano, Dijon mustard, and white wine. Turn the chicken pieces over and back again to mix everything well, cooking for about 1 minute.
4. Step 4: Add the cherry or grape tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, about 10 to 12 minutes. Add a few tablespoons of water if the pan looks dry at any point.
5. Step 5: Remove from heat and sprinkle the dish with the chopped cilantro, parsley, or basil. Serve warm.

Tips & Variations

• Use bone-in chicken thighs for more flavor, but increase cooking time slightly to ensure they’re cooked through.
• Substitute white wine with chicken broth for a non-alcoholic version.
• Add a pinch of red pepper flakes during cooking for a mild spicy kick.
• Try fresh herbs like tarragon or thyme instead of oregano for a different aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Adjust cooking time and watch closely to maintain tenderness.

What type of white wine works best in this recipe?

A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works well to complement the mustard and tomatoes without overpowering the dish.

Dijon Chicken With Tomatoes and Scallions Recipe

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★★★★★

4.8 from 80 reviews

This Dijon Chicken with Tomatoes and Scallions recipe features tender boneless chicken thighs cooked in a flavorful sauce of Dijon mustard, white wine, garlic, and fresh herbs. The addition of cherry tomatoes and scallions adds a burst of freshness and sweetness, making for a vibrant one-pan meal that’s easy to prepare on the stovetop. Perfect for a weeknight dinner, this dish offers a balance of rich flavors and light, colorful ingredients.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, patted dry
• Salt and fresh black pepper, to taste

Vegetables and Aromatics

• 4 scallions, light green and white parts thinly sliced
• 3 garlic cloves, grated or minced
• 2 pints cherry or grape tomatoes

Herbs and Flavorings

• 1 tablespoon dried oregano
• 1 tablespoon Dijon mustard
• 1/2 cup white wine
• 1/4 packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped

Instructions

1. Heat the oil: Warm 2 tablespoons olive oil in a wide pot or a deep 12-inch skillet over medium-high heat until shimmering. This prepares the pan for browning the chicken properly.
2. Brown the chicken: Place the chicken thighs in an even layer in the pan. Season the top with salt and fresh black pepper. Cook undisturbed for 7 to 9 minutes until the chicken is browned and releases easily from the pan.
3. Add scallions and season: Flip the chicken pieces over and add the sliced scallions into the empty spaces in the pan. Lightly season the scallions with salt and cook until they soften, about 2 minutes.
4. Add garlic, oregano, mustard, and wine: Stir in the grated garlic, dried oregano, Dijon mustard, and pour in the white wine. Turn the chicken pieces over and back again to mix the flavors for about 1 minute.
5. Add tomatoes and simmer: Add the cherry tomatoes to the pan and season with salt. Cook while stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon until the tomatoes burst and the chicken is cooked through, about 10 to 12 minutes. Add a few tablespoons of water if the mixture starts to dry out.
6. Finish and serve: Remove from heat and sprinkle the chopped cilantro, parsley, or basil over the dish. Serve immediately for a fresh, vibrant meal.

Notes

• Chicken thighs are preferred for their tenderness and flavor, but boneless skinless chicken breasts can be substituted if desired.
• If you do not have white wine, use chicken broth or water as a substitute.
• Adjust the amount of Dijon mustard according to your taste preference for tanginess and heat.
• For an herb variation, fresh oregano can be used instead of dried oregano.
• Serve with crusty bread, rice, or roasted vegetables to soak up the delicious sauce.

Keywords: Dijon chicken, chicken thighs, cherry tomatoes, scallions, one pan meal, easy dinner, stovetop chicken, French cooking, healthy chicken recipe