Dijon Chicken With Tomatoes and Scallions

By Yasmin Fahr

Published July 29, 2025

  • Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(3,155)
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

  • 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

Ingredient Substitution Guide
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

  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
3,155 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.

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!

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.

Caroline

Very good & easy weeknight dinner.

ML

Delicious! I followed the recipe with two changes. Used bone-in thighs which took longer to finish but were very good. Also added a box of baby spinach that cooked in a couple of the last minutes. Served with plain boiled new potatoes, and they perfectly sopped up the sauce. Yummy!

J Fife

Be generous with the garlic! This sauce is absolutely fire, I did it over rice, but next time I will double the sauce and save it.

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Credits

By Yasmin Fahr

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