Chunky Chicken in Dijon Cheddar Sauce

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“Quick preparation, approx 30 minutes and you can cook your side while prepping the chicken and sauce”

Ingredients Nutrition

  • 1 lb boneless chicken thighs (or boneless chicken breasts)
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 12 cups milk
  • 2 tablespoons Dijon mustard
  • 1 dash hot pepper sauce
  • 1 cup old cheddar cheese, shredded (extra old is better)
  • 14 cup sweet red pepper, finely diced (or green pepper)
  • 14 cup fresh parsley, minched


  1. Cut chicken into bite-size pieces. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.
  2. Drain fat from pan. Fry onion, garlic, salt, pepper and thyme over medium heat, stirring often, until softened, 5 minutes.
  3. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 5 minutes. Stir in mustard and hot pepper sauce.
  4. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
  5. Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.

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