Dijon Chicken (and Tasty Noodles)

  • Author: Meagan


Saturday we had our Favorite Sandwich, Sunday was some Spinach and Ricotta Stuffed Pasta Shells from the freezer and last night was this lovely dish that I saw on the Food Network – I’m including the noodles that I made with it and we also had a pile of steamed broccoli.  Tonight I threw together a Spinach, Ham and Rice Casserole, and I already know that Wednesday and Thursday will be a combination of leftovers and what I can pack to go.  Enjoy!



Dijon Chicken

1 1/2 to 2 lbs. skinless chicken thighs (usually 8 to 10)

1 onion, finely chopped

4 cloves of garlic, minced

2 c. chopped mushrooms

2 T. flour

1 t. tarragon

1/2 c. white wine

1 can (10 oz/284 mL) undiluted chicken broth

1 can (14 oz/398 mL) diced tomatoes

1/3 c. Dijon mustard

Preheat the oven to 350 and heat a large skillet (or a large Dutch oven with a lid) and a bit of oil.  Brown the chicken, in batches if necessary, about 3 minutes per side, giving it all a good sprinkling of salt and pepper.  Remove the chicken from the skillet and transfer it to a lightly sprayed casserole dish with a lid.

Add in the onion, garlic and mushrooms to the hot skillet and saute for about 10 minutes until all are softened and starting to brown, then stir in the flour and cook for a minute or 2 until all trace of flour disappears, then stir in the tarragon.

Turn up the heat and add in the wine, deglazing the pan and allowing all to bubble for a minute, then stir in the broth and tomatoes and heat it all until it just starts to boil.  Stir in the mustard.

Pour all of the saucy mixture over the chicken and bake, covered for 45 minutes, then remove the lid and bake for 45 minutes more.  Serve with the tasty noodles listed below – the girls went wild over them!

Tasty Noodles

Dijon Chicken (and Tasty Noodles)

1 lb. egg noodles

2 T. butter (or more)

2 T. sour cream (or more)

parsley (fresh or dried)


Cook the noodles according to the package directions and then while they are draining in a colander, whisk together the butter and sour cream in the hot pot.  Add the hot noodles back into the pot, sprinkle liberally with parsley, give it all and good stir and serve immediately.  Enjoy!

  • Category: Chicken, Pasta, One-pot Meal


From Meagan's Kitchen

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