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Dijon Chicken Thighs

Course: Main Dish
Cuisine: American, Pressure Cooker, Stove Top
Servings: 4 servings
Calories: 219kcal
Author: Steph Wagner

Ingredients

Chicken Thighs

  • 4 4 ounce skinless boneless chicken thighs trimmed of fat
  • 1/4 tsp each salt and pepper
  • 1/2 lemon, juiced
  • 2 tsp dijon mustard plus extra for serving
  • 1 clove fresh garlic, pressed or minced
  • 1 cup chicken broth if using pressure cooker

Side Salad

  • 5 oz baby arugula
  • 1 cup grape tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 1/4 cup chopped red onion

Instructions

Stove Top

  • Sprinkle chicken with salt & pepper. Combine chicken with lemon juice, garlic and dijon mustard. Toss to coat and set aside for about 5 minutes.
  • Heat a non-stick grill pan over medium high heat. Add chicken and grill about 5 minutes per side or until done.
  • If making salad - place chicken on a cutting board and cut into smaller pieces. Toss with arugula, tomatoes, red onion and vinegar. Serve.

Pressure Cooker

  • Sprinkle chicken with salt & pepper. Combine chicken with lemon juice, garlic and dijon mustard. Toss to coat and set aside for about 5 minutes.
  • Put cooker on saute mode (if available) and spray with cooking spray or olive oil. When ready, add chicken thighs and saute for 3 minutes per side. This step may need to be done in two batches to not overcrowd the cooker. Remove chicken. Add 1 chicken broth and scrape the bits from the bottom of the cooker.
  • Add chicken back to cooker, close the lid and the venting valve. Select 'poultry' mode for 5 minutes.
  • When the cooker beeps to indicate 10 minutes is completed, leave the vessel and allow the cooker to natural release steam for approximately 6-8 minutes. Then move the steam valve open, staying clear of the valve. When the handle easily lifts, it is safe to open. Even so, hold face back and remove lid slowly.
  • Test the temperature of the chicken to ensure it has been cooked to 165F. If making salad - place chicken on a cutting board and cut into smaller pieces. Toss with arugula, tomatoes, red onion and vinegar. Serve.

Nutrition

Serving: 3oz | Calories: 219kcal | Carbohydrates: 3g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 403mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1158IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg