Creamy Dijon Roasted Chicken Thighs with Cheesy Corn Cakes and Green Beans

This hearty dish features succulent roasted chicken thighs nestled among tender green beans, all drizzled with a luscious creamy Dijon pan sauce. On the side, savory cheesy corn cakes made from a simple batter bake up golden and irresistible. It’s a complete meal that’s perfect for feeding a crowd or enjoying leftovers the next day.

The combination of flavors and textures-crispy chicken skin, tangy mustard sauce, fresh green beans and sweet corn cakes-makes this dinner a true crowd-pleaser. Plus, the recipe is designed to yield generous portions, so you can share with family or save some for later.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.335 tablespoon Baking PowderView ingredient guideLike ingredientDislike ingredient

8 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions (or top, middle and bottom for 8 servings). Preheat oven to 350°F. Generously coat a standard 12-cup muffin tin (or two tins for 8 servings) with nonstick cooking spray. Drain corn and pat dry with paper towels. Trim green beans if needed. Halve, peel and thinly slice shallot. Pick parsley leaves from stems and roughly chop.
2. In a large bowl, whisk together sour cream, ⅓ cup water (⅔ cup for 8 servings) and 1½ tablespoons sugar (3 tablespoons for 8) until mostly smooth. Add tempura batter mix, 1 teaspoon baking powder (2 teaspoons for 8) and ½ teaspoon salt (¾ teaspoon for 8); stir until mostly smooth. Stir in cheddar and half the corn (all the corn for 8) until evenly distributed. Divide batter evenly among muffin tin wells (about 1½ tablespoons per well). Set aside.
3. Pat chicken thighs 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 will finish cooking in the oven). Work in batches if needed, adding more oil between batches. Transfer chicken to a plate and reserve the pan.
4. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Nestle chicken among green beans. Roast on the top rack until green beans are tender and chicken is cooked through, 25-30 minutes.
5. Bake corn cakes on the middle rack until set and edges are golden or a toothpick inserted in the center comes out clean, 25-30 minutes. For 8 servings, bake on middle and bottom racks, switching positions halfway through. Let cool 5 minutes before removing from tin. Run a butter knife around edges for easier release.
6. After corn cakes have baked for 15 minutes, return the reserved pan to medium heat. Add shallot and cook, stirring occasionally, until softened, 2-3 minutes. If pan seems dry, add a drizzle of oil. Add ½ teaspoon sugar (1 teaspoon 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 ⅓ cup water (⅔ 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. Season with salt and pepper.
7. Divide chicken, green beans and corn cakes among plates. Spoon sauce over chicken. Garnish with remaining parsley and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, but adjust cooking time as breasts may cook faster. Ensure internal temperature reaches 165°F.

How do I store leftovers?

Store chicken, green beans and corn cakes separately in airtight containers in the refrigerator for up to 3 days.

Can I make the corn cakes ahead of time?

Yes, bake them in advance and reheat in a 350°F oven for about 5 minutes before serving.