Dijon Chicken With Tomatoes and Scallions

By Yasmin Fahr

Published July 30, 2025

Dijon Chicken With Tomatoes and Scallions
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(2,232)
Comments
Read comments

A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1½pounds boneless, skinless chicken thighs, patted dry
  • Salt and fresh black pepper
  • 4scallions, light green and white parts thinly sliced
  • 3garlic cloves, grated or minced
  • 1tablespoon dried oregano
  • 1tablespoon Dijon mustard
  • ½cup white wine
  • 2pints cherry or grape tomatoes
  • ¼packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

336 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 36 grams protein; 940 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Sprinkle with the cilantro and serve.

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Ratings

5 out of 5
2,232 user ratings
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Comments

Emster

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.

CLM

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.

my notes

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!

Rae

This dish was incredible! I used skin on boneless chicken, shallots instead of scallions, and doubled the dijon and added kale to the recipe when i added the tomatoes. Ate over farro. Definitely adding to the rotation!

Jen B

This was a delicious meal and I made it just as described, but added mushrooms. We loved it and will definitely make it again!

Sophie

I double amount of wine and mustard to make more sauce. Made it a few times now. So easy and good. Serve over pasta or mashed potatoes, or just with a crusty bread.

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Credits

By Yasmin Fahr

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