Creamy Dijon Roasted Chicken Thighs
2x the delicious portions!
- Milk
- Wheat
- Eggs
For your next gathering, try this tasty crowd-pleaser: Roasted chicken thighs atop a mound of tender green beans (just wait til you taste those green beans!), all drizzled with creamy mustard pan sauce. On the side are savory, cheesy corn cakes made with our easy peasy baking mix. What a feast! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Green Beans
½ cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
20 ounce
Chicken Thighs
⅓ tablespoon
Baking Powder
8 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Chicken Stock Concentrate
5 teaspoon
White Wine Vinegar
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
1 unit
Shallot
1 unit
Corn
Not included in your delivery
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Olive Oil
1.5 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions (top, middle, and bottom positions for 8 servings) and preheat oven to 350 degrees. • Generously coat a standard 12-cup muffin tin (two muffin tins for 8) with nonstick cooking spray. Wash and dry produce. • Drain corn, then pat dry with paper towels. Trim green beans if necessary. Halve, peel, and thinly slice shallot. Pick parsley leaves from stems; roughly chop leaves.
• In a large bowl, whisk together sour cream, 1⁄3 cup water, and 11⁄2 TBSP sugar (2⁄3 cup water and 3 TBSP sugar for 8 servings) until mostly smooth. Add tempura batter mix, 1 tsp baking powder, and 1⁄2 tsp salt (2 tsp baking powder and 3⁄4 tsp salt for 8); stir until mostly smooth. (Be sure to measure the baking powder––we sent more!) Stir in cheddar and corn until evenly distributed. • Divide batter equally among wells of prepared muffin tin (about 11⁄2 TBSP batter per well). Set aside.
• Pat chicken* dry with paper towels. Season all over with Fry Seasoning, salt, and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side (it’ll finish cooking in the next step). (Depending on the size of your pan, you may need to work in batches, adding another drizzle of olive oil between batches.) Turn off heat; transfer to a plate. Reserve pan.
• Toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. • Nestle chicken among green beans and roast on top rack until green beans are tender and chicken is fully cooked, 25-30 minutes.
• Bake corn cakes on middle rack until set and edges are golden (or a toothpick inserted in the center of a cake comes out clean), 25-30 minutes. (For 8 servings, bake on middle and bottom racks, switching rack positions halfway through.) • Let cool 5 minutes before removing from tin. TIP: Run a butter knife or spatula around the edges for easier release.
• Once corn cakes have baked for 15 minutes, return pan used for chicken to medium heat. Add shallot and cook, stirring occasionally, until beginning to soften, 2-3 minutes. TIP: If pan seems dry, add a drizzle of oil. • Add 1⁄2 tsp sugar (1 tsp for 8 servings) and stir to coat. Add vinegar and cook, stirring, until mostly reduced, 30-60 seconds. • Stir in stock concentrate, crème fraîche, and 1⁄3 cup water (2⁄3 cup for 8) until smooth. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. Remove from heat and stir in mustard and half the parsley. Taste and season with salt and pepper.
• Divide chicken, green beans, and corn cakes between plates. Top chicken with as much sauce as you like. Garnish with remaining parsley and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The chicken thighs and creamy Dijon sauce were widely praised as tender and flavorful 🍲; opinions on the corn cakes were more mixed, with some loving them and others finding them too salty, too sweet, or bland.
- Ease of prep: This recipe has quite a few steps and small measurements, and several customers noted it took closer to 30 minutes to prep rather than the stated 10 — reading through everything beforehand helps.
- Suggestions: Reduce the salt in the corn cake batter, as many found them oversalted; also consider cutting the vinegar in the sauce by half if you prefer a milder, less tangy finish. Start the green beans roasting at a higher temperature before adding the chicken, as some found them still crunchy at the recommended time and temp.
- Leftovers: The double-portion format worked well for families, though a few noted the chicken thighs were on the small side and didn't stretch as far as expected.
- Corn cakes: Grease the muffin tin generously and run a knife around the edges before removing — some had trouble with sticking and uneven baking, especially at the full 30-minute mark.
Reviews from our home cooks
This one is a lot of work but delicious. One suggestion: get the green beans roasting top rack 425F asap. Lower oven temp to 350F when chicken and corn cakes added to oven. Reason: green beans didn't seem done.
This ended up being enough for 2 hearty servings, but not enough for four in my opinion. The meal was very tasty and a hit with my husband!
The roasted chicken thighs with the creamy Dijon sauce were delicious. The corn cakes were a little dry though.
The onion sauce provided a richness and creaminess to the moist chicken thighs, very good!
Baking green beans isn't good. They come out rubbery. The chicken and sauce was delicious and corn cakes also so so good. We ended up doubling them cause we didn't have 2 muffin pans and they came out great!
The corn fritters were a great side dish. Fun and different from your usual sides. Family loved them. Wish you had chicken thighs as a more frequent option. You can't beat the tenderness and flavor!
I liked it! I was most excited about the cheesy corn cakes, and I thought they turned out well! They had good flavor and texture! Something new, different, and fun! I thought the green beans were PHENOMENAL! They cooked up perfectly (better than they usually do). The sauce was different, but not bad. Maybe not my favorite kind of sauce, but still very good! Overall, I enjoyed this recipe and had fun trying something new!
10 minutes of prep on this recipe is totally inaccurate. It was more like 30 minutes. Way too much salt in the corn cakes.
The meal turned out delicious, but it took a long time to cook. The difficulty lies in the fact that there are a lot of small steps and measurements. In addition, the chicken meat was not good, there was a lot of fat that took a long time to trim off. Without corn muffins it would be much faster and no less delicious.
This was absolutely delicious! It was such a fun new type of recipe we hadn't tried before!
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