Dijon Chicken With Tomatoes and Scallions
Published July 29, 2025
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 ½ 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
½ cup white wine
2 pints cherry or grape tomatoes
¼ packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped
Nutritional analysis per serving (4 servings)
11 grams carbs; 160 milligrams cholesterol; 336 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 940 milligrams sodium; 36 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a wide pot or deep 12-inch skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.
- Step 2
Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.
- Step 3
Add the 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, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.
- Step 4
Sprinkle with the cilantro and serve.
Private Notes
Comments
This is fantastic and easy! I didn't have scallions so i used shallot instead. Served with jasmine rice and the chinese smashed cucumbers with sesame oil and garlic. Divine dinner for the upstate NY mid-summer heatwave.
I made this last night it was easy and very very good…only thing I did extra was add a half cup chicken stock to the sauce and thickened a tad with some corn starch. Glad I did the sauce is great , the more the better!
Prepared almost exactly as written, except I forgot the herb at the end. I was going to drizzle some basil on it because it was on hand but when we tasted a first bite, we agreed it's delicious as is. I often make a similar cherry-tomato based dish with Halibut. Next time, I use this one - the Dijon and oregano are stellar.
Definitely needs to be served over rice. Very flavorful and easy
Only had half the tomatoes so added whole fresh okra at that step. Trimming the okra stems without piercing the pod is key to a fresh and not slimy veg. Also subbed in shallots for the green onions. Served with jasmine rice. Absolutely delicious.
I made this as written but used lemon juice and a HINT of red pepper flakes because I don’t have jalapeños in my house. I used basil because I love it and it was fresh. It was divine and beautifully low carb (insulin resistance)! Will definitely be making this again. Quick, easy, delicious and cleans up fast! Used a saucier with higher sides to avoid stovetop splatter and it was perfect.