One pan Dijon Chicken and Potatoes

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  • - 6 boneless skinless chicken thighs, fat trimmed
  • - Salt and pepper
  • - 6 slices bacon
  • - 1 1/4 cup chicken broth
  • - 1/3 cup apple cider vinegar
  • - 1/4 cup Dijon mustard
  • - 1 teaspoon minced garlic
  • - 2 Tablespoons granulated sugar 
  • - 3/4 tsp paprika
  • - 2 Tbsp butter
  • - 1 small yellow onion, chopped (about 1 cup)
  • - 6 to 8 small Yukon or Red potatoes
  • - 1 Tbsp parsley

  1. Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.

• 2. Cook bacon in oven-safe skillet over medium heat, until crisp. Remove to paper-towel lined plate. Chop bacon and set aside.
• 3. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
• 4. Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
• 5. Add 2 Tbsp butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
• 6. Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley.