The Ultimate Dijon Chicken Thighs Recipe: Crispy Skin and a Creamy Sauce Masterpiece

Welcome to your new favorite weeknight dinner! This recipe for Dijon Chicken Thighs is a culinary revelation, proving that restaurant-quality flavor can be achieved in under an hour, using just one pan. It takes the humble, often overlooked chicken thigh and elevates it into a rich, luxurious meal that the entire family will adore. Forget dry chicken breasts we are focusing on deeply flavorful, bone-in, skin-on thighs, ensuring every bite is moist and tender.

The magic truly happens when the perfectly seared, crispy chicken skin meets the luscious, tangy, and deeply savory Dijon sauce. This sauce is a complex blend of dry white wine, fragrant shallots and garlic, rich heavy cream, and two types of mustard classic Dijon for that characteristic sharp tang, and whole grain mustard for beautiful texture and earthy flavor. If you are searching for a creamy chicken recipe that delivers big on taste without requiring hours of effort, look no further than these spectacular Dijon Chicken Thighs.

This dish masters the art of contrast: the smoky, seasoned crunch of the skin against the velvety texture of the sauce. It’s comforting, sophisticated, and surprisingly simple to execute. Whether you are hosting guests or simply seeking an upgrade to your regular dinner rotation, these creamy Dijon Chicken Thighs are guaranteed to become a household staple.

Why You’ll Absolutely Love These Creamy Dijon Chicken Thighs

There are countless chicken recipes out there, but few manage to hit the sweet spot of comfort food while maintaining an air of elegance quite like this one. If you’ve struggled to achieve truly crispy skin or a sauce that doesn’t split, this detailed guide provides the techniques you need to succeed. This isn’t just another dinner; it’s an experience in texture and depth of flavor.

Unbeatable Flavor Profile

The foundation of this dish is the powerful flavor combination of Dijon mustard and cream. Dijon provides a necessary acidity and pungent kick that cuts through the richness of the heavy cream and the chicken fat. When these ingredients are simmered together with aromatics like shallots and thyme, they create a sauce that is velvety, balanced, and incredibly addictive. We also incorporate smoked paprika into the chicken seasoning. This seemingly small addition infuses the skin with a subtle smoky warmth, complementing the tartness of the mustard beautifully. The use of bone-in, skin-on chicken thighs is critical here, as the bone structure and the rendered fat add an unparalleled depth of savory flavor that plain chicken breasts simply cannot replicate.

The Perfect Crispy Chicken Thighs

The secret to perfect, restaurant-quality chicken skin lies in the searing technique and the preparation. We dedicate an entire step to patting the chicken completely dry before seasoning. Moisture is the enemy of crispiness. By searing the chicken skin-side down for a dedicated 6 to 8 minutes in a hot, oven-safe skillet (preferably cast iron), we render the fat slowly and effectively, resulting in a deep golden crust that snaps when you bite into it. This crispy exterior remains mostly intact because the chicken finishes cooking in the oven, with the skin resting above the sauce, preventing it from getting soggy.

One-Pan Convenience

Who doesn’t love minimizing cleanup? This entire meal, from searing the chicken to building the sauce and finishing the cook time in the oven, is done in a single oven-safe skillet. This saves precious time and effort, making the recipe ideal for busy weeknights. The browned bits left in the pan after searing known as ‘fond’ are essential. When you deglaze the pan with white wine and broth, these flavorful caramelized bits dissolve into the liquid, becoming the backbone of the magnificent creamy Dijon sauce. This one-pan approach ensures maximum flavor extraction and minimal dishes, solidifying this as one of the best weeknight chicken dinner recipes you can master.

Furthermore, the entire process is designed to be highly efficient. The 15 minutes of prep time mostly involves drying and seasoning the chicken, followed by the quick sear. The rest of the time is hands-off baking. By choosing these hearty Dijon Chicken Thighs, you are choosing robust flavor, minimal mess, and a reliable culinary victory every time.

Elevate Your Dinner: Why You Need to Master This Recipe

Mastering the technique for superb Dijon Chicken Thighs is more than just learning a new recipe; it’s about adding a versatile, high-impact dish to your repertoire. This is the meal you pull out when you want to impress without stressing over complex preparations. The balance between richness, acidity, and umami is sophisticated, yet the steps are straightforward enough for even a novice cook to achieve spectacular results.

The Power of the Skillet Sear

Many home cooks struggle with achieving that deep, golden-brown sear you see in restaurants. Our method ensures success. We emphasize using a heavy-bottomed skillet, such as cast iron or stainless steel. These materials retain heat exceptionally well, providing consistent, high temperatures necessary for fat rendering and crust formation. Do not rush the sear. The 6–8 minutes skin-side down is non-negotiable for proper fat rendering. If you move the chicken too soon, the skin will tear and the crust won’t form. This dedicated searing time is the single most important step for making these the best Dijon Chicken Thighs you’ve ever tasted.

A Sauce That Stands Out

The creamy Dijon sauce is the crowning jewel. Its construction is layered: starting with the flavor base of shallots and garlic, building depth with white wine reduction (deglazing), and finally, achieving smoothness and tang with broth, cream, and Dijon mustard. The optional addition of whole grain mustard is highly recommended, as it adds delightful little bursts of flavor and a rustic visual texture to the finished dish. If you are looking for a satisfying sauce to pour over rice, mashed potatoes, or pasta, this recipe offers one of the richest and most flavorful sauces in modern European cooking.

When thinking about complementary side dishes, consider how well the bright, tangy sauce pairs with comfort foods. For instance, serving these succulent chicken thighs over a bed of creamy, buttery potatoes, such as these Easy Garlic Mashed Potatoes, creates the ultimate cozy meal. The smooth texture of the potatoes beautifully absorbs the robust creamy Dijon sauce, ensuring that none of the liquid gold goes to waste.

Health and Practicality

Chicken thighs are often more economical than breasts, and their higher fat content ensures they stay moist during the cooking process. For health-conscious cooks, this recipe offers high-quality protein and can easily be paired with vibrant, low-carb vegetables like sautéed green beans or roasted asparagus. The recipe is also naturally gluten-free (assuming standard ingredients are used), making it a wonderful option for various dietary needs. Furthermore, the combination of searing on the stovetop and finishing in the oven ensures that the chicken cooks through evenly, minimizing the risk of a dry interior. This robust, creamy Dijon Chicken Thighs recipe offers flavor, efficiency, and a truly professional cooking technique accessible to all home cooks.

The combination of techniques from drying and seasoning to the high-heat sear and the pan deglazing demonstrates fundamental culinary skills. By mastering this recipe, you gain confidence that translates to countless other stovetop-to-oven dishes. This is truly a cornerstone recipe for anyone who enjoys bold, creamy flavors coupled with perfectly cooked protein.

Ingredients and Necessary Utensils for Perfect Dijon Chicken Thighs

The success of these Dijon Chicken Thighs relies on quality ingredients and the right tools. We break down exactly what you need and why each element is crucial to achieving that perfect crispy skin and luxurious sauce.

Essential Ingredients List

FOR THE CHICKEN AND SEASONING (Yields 4 Servings)

• 4 Bone-in, Skin-on Chicken Thighs (approximately 6–8 ounces each): The star of the show. Bone-in thighs yield far more flavor and remain moist due to their higher fat content. Do not substitute with boneless, skinless breasts unless you are prepared to drastically reduce the cooking time and potentially sacrifice some richness.
• 1 Tablespoon Olive Oil: Used solely for searing the chicken. Choose a standard cooking olive oil, not extra virgin, as we are searing at medium-high heat.
• 1 Teaspoon Kosher Salt: Essential for drawing out moisture from the skin and seasoning the meat deeply. Always use Kosher salt for cooking as it has a cleaner flavor profile than standard table salt.
• ½ Teaspoon Black Pepper: Freshly ground pepper is always recommended for maximum aroma and flavor intensity.
• ½ Teaspoon Smoked Paprika: This non-traditional addition adds a crucial layer of deep, smoky flavor that elevates the seasoning blend far beyond simple salt and pepper.

FOR THE DIJON SAUCE (The Liquid Gold)

• 1 Tablespoon Unsalted Butter: Used to sauté the aromatics after the chicken is seared. Unsalted butter allows you to control the final seasoning better.
• 1 Small Shallot, finely minced: Shallots are milder and slightly sweeter than onions, providing a delicate aromatic base that doesn’t overpower the subtle chicken flavor.
• 3 Cloves Garlic, minced: Garlic is fundamental for savory depth. Ensure it is finely minced so it blends smoothly into the sauce.
• ½ Cup Dry White Wine (such as Sauvignon Blanc): This is used for deglazing. The acidity cleans up the pan (removing the fond) and adds complex acidity to the sauce. Substitute Option: If avoiding alcohol, simply use extra chicken broth or a splash of fresh lemon juice.
• 1 Cup Chicken Broth (low sodium preferred): The main liquid component of the sauce. Using low-sodium broth ensures the sauce isn’t overly salty, especially after reduction.
• ½ Cup Heavy Cream: Provides the signature velvety texture and richness. Do not substitute with milk or half-and-half, as they may curdle under high heat.
• ¼ Cup Dijon Mustard: The essential ingredient! Provides the sharp, tangy backbone of the sauce.
• 1 Tablespoon Whole Grain Mustard (optional, but recommended): Adds a beautiful, rustic texture and a slightly milder, earthier mustard flavor compared to the pure Dijon.
• 1 Teaspoon Fresh Thyme Leaves (or ½ teaspoon dried thyme): Thyme is the perfect herb pairing for rich chicken dishes, adding a subtle herbaceous note.
• Salt and Pepper to taste: Final seasoning adjustment is critical after the sauce has reduced and the cream has been added.
• 2 Tablespoons Fresh Parsley, chopped (for garnish): Provides color contrast and a final burst of freshness.

Recommended Tools and Utensils for Recipe Success

While this recipe is simple, the right equipment guarantees the best results, especially when aiming for those super crispy Dijon Chicken Thighs.

1. Large Oven-Safe Skillet (The Must-Have): A 10 or 12-inch cast iron skillet or high-quality stainless steel pan is crucial. These heavy pans retain heat, which is necessary for a successful sear on the chicken and even sauce reduction. Aluminum or non-stick pans often do not achieve the high-quality sear needed and may not be oven-safe up to 375°F (190°C).
2. Tongs: Essential for safely handling the hot chicken and flipping the thighs without puncturing the skin (which would release juices and prevent crisping).
3. Wooden Spoon or Silicone Spatula: Necessary for scraping up the ‘fond’ during the deglazing process. A wooden spoon is particularly effective on cast iron surfaces.
4. Whisk: Used for smoothly incorporating the Dijon mustard and heavy cream into the sauce base, ensuring a perfectly emulsified and lump-free sauce.
5. Paper Towels: Absolutely necessary for Step 1. Remember, patting the chicken dry is the key to crispy skin.
6. Meat Thermometer (Digital Recommended): The only reliable way to ensure the chicken is cooked to a safe and juicy internal temperature of 165°F (74°C). This prevents overcooking, which is often the cause of dry chicken.

Having these tools ready before you begin the process will streamline your cooking experience. Prep work, known as mise en place (everything in its place), is essential for successful, fast-paced cooking, especially when searing meat and building a quick sauce.

Step-by-Step Guide to Cooking Perfect Dijon Chicken Thighs

Follow these detailed steps closely to achieve succulent, tender chicken enveloped in a magnificent, creamy mustard sauce. The precision in the searing process is what separates good chicken from great Dijon Chicken Thighs.

1. Prepare and Season the Chicken (The Foundation)

1. Pat the chicken thighs completely dry using paper towels. This step is non-negotiable. Drying the skin removes surface moisture, allowing the skin to crisp up quickly rather than steam in the pan.
2. In a small bowl, combine the kosher salt, black pepper, and smoked paprika. Mix well.
3. Rub the chicken thighs all over with the seasoning mixture, ensuring the skin is evenly coated. This seasoning will form the flavor crust.

Chef’s Tip: For even better flavor penetration, season the chicken thighs up to 12 hours in advance and store them uncovered in the refrigerator. This dry brine method helps draw out remaining moisture and concentrates the skin for an incredibly crisp result.

2. Sear the Chicken Thighs (Achieving the Crisp)

1. Place a large, oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Add 1 tablespoon of olive oil. Ensure the oil is hot it should shimmer gently before adding the chicken.
2. Carefully place the chicken thighs in the hot skillet, skin-side down. Do not overcrowd the pan; leave space between the pieces. If your pan is too small, sear in two batches to maintain high heat.
3. Sear the chicken for 6 to 8 minutes without moving it, until the skin is deeply golden brown and very crispy. Resist the urge to peek or move the chicken during this time. Moving it too soon will tear the skin and prevent the formation of a robust crust.
4. Flip the chicken thighs over to the flesh side and cook for an additional 2 minutes. This brief cook time starts browning the bottom of the meat.
5. Remove the chicken from the skillet and set aside on a clean plate, leaving the rendered fat in the pan.

Practical Tip: Keep the rendered chicken fat! This fat contains immense flavor and is key for sautéing the aromatics in the next step. If you have excessive fat (more than 1 tablespoon), carefully pour off the excess into a heatproof container.

3. Sauté the Aromatics (Building the Base)

1. Reduce the heat to medium-low. If there is more than 1 tablespoon of fat remaining in the pan, carefully pour some off.
2. Add the 1 tablespoon of unsalted butter to the skillet alongside the remaining chicken fat. Once melted, add the minced shallot and cook for 2 to 3 minutes until softened and translucent. The shallots should be fragrant but not browned.
3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic burn. Burnt garlic tastes bitter and will ruin the delicate flavor of the creamy sauce.

4. Deglaze and Build the Sauce Base (Flavor Extraction)

1. If using white wine, pour the ½ cup of wine into the skillet. Use a wooden spoon to vigorously scrape up any browned bits (fond) from the bottom of the pan. This ‘fond’ is concentrated flavor. Let the wine simmer and reduce by half, which will take approximately 2 to 3 minutes.
2. Pour in the 1 cup of chicken broth and add the fresh thyme. Bring the mixture to a simmer.
3. Whisk in the ¼ cup of Dijon mustard and the 1 tablespoon of whole grain mustard (if using) until fully incorporated and smooth. This is where the sauce gets its signature tang and color.

5. Add Cream and Finish Cooking (The Grand Finale)

1. Pour in the ½ cup of heavy cream and stir until the sauce is uniform and pale yellow. Taste the sauce now and season with additional salt and pepper as needed.
2. Return the seared chicken thighs to the skillet, placing them flesh-side down so that the crispy skin remains above the sauce. Keeping the skin above the liquid preserves its crispness.
3. Transfer the oven-safe skillet to a preheated oven set to 375°F (190°C).
4. Bake for 15 to 20 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.

Cooking Trick: Always measure the chicken’s internal temperature by inserting the thermometer into the thickest part of the thigh, avoiding the bone. The residual heat (carryover cooking) will slightly increase the temperature after removal.

6. Rest and Serve

1. Remove the skillet from the oven. Let the chicken rest in the sauce for 5 minutes before serving. Resting allows the juices to redistribute, ensuring tender and moist meat.
2. Garnish generously with fresh chopped parsley before plating. Serve the Dijon Chicken Thighs drizzled with the creamy Dijon sauce from the pan.

The resulting dish is a tender piece of chicken with a crunch, bathed in a silky, tangy sauce a guaranteed success for any dinner table. For an excellent pairing, consider a light, acidic side salad to balance the richness, such as this Harvest Honeycrisp Apple and Feta Salad.

Tips, Ingredient Variations, and Troubleshooting for Dijon Chicken Thighs

While the classic recipe for Dijon Chicken Thighs is perfect as written, understanding how to adapt it for different dietary needs or preferences ensures its place as a reliable favorite. Here are tips, variations, and advice to avoid common cooking pitfalls.

Ingredient Alternatives and Swaps

Protein Variations

• Chicken Breasts: If you must use boneless, skinless chicken breasts, sear them for only 2-3 minutes per side and reduce the oven baking time to 8-12 minutes, checking the internal temperature often. Note that breasts dry out easily and will not produce the same rich rendered fat for the sauce base.
• Pork Chops: This sauce works spectacularly well with thick-cut, bone-in pork chops. Sear and finish them similarly to the thighs, ensuring the internal temperature reaches 145°F (63°C).

Dietary Adjustments

• Dairy-Free Sauce: For a dairy-free creamy Dijon sauce, substitute the heavy cream with full-fat coconut milk (canned, not refrigerated beverage) or a high-quality cashew cream. Note that coconut milk will impart a slight sweetness. Ensure the substitution is stable under heat to prevent splitting.
• Gluten-Free: This recipe is naturally gluten-free! Ensure your chicken broth does not contain hidden gluten (though most low-sodium varieties are safe).

Flavor Twists

• Herb Swaps: If you don’t have thyme, rosemary or tarragon are excellent substitutes that pair beautifully with mustard and chicken.
• Spicy Kick: Add a pinch of red pepper flakes to the shallots and garlic during the sautéing stage for a subtle warmth, turning this into a Spicy Dijon Chicken Thighs dish.
• Mushroom Addition: Sauté sliced cremini or button mushrooms after the shallots and before the garlic. Mushrooms absorb the rendered chicken fat and add a fantastic earthy depth to the finished creamy Dijon sauce.

Troubleshooting Common Mistakes

Mistake 1: Soggy Skin

This is the most frequent issue. The fix: You likely did not dry the chicken thoroughly enough, or the pan was not hot enough during searing, causing the chicken to steam. Always use a hot, heavy skillet and ensure the chicken is bone dry before it touches the oil.

Mistake 2: The Sauce Split or Curdled

A split or curdled sauce usually happens for two reasons:

1. The cream was added too quickly to a rapidly boiling liquid.
2. Low-fat dairy was used (like milk or half-and-half).

The fix: Always keep the sauce on a gentle simmer after adding the cream. If your sauce does split, remove the skillet from the heat, and vigorously whisk in 1-2 teaspoons of cold butter or a tablespoon of cold water until it emulsifies again.

Mistake 3: Chicken is Dry

Chicken thighs are incredibly forgiving, so dryness usually means the meat was significantly overcooked. The fix: Invest in a digital meat thermometer. Do not rely solely on cooking time, as oven temperatures can vary. Pull the chicken out the moment it registers 165°F (74°C).

Serving Suggestions

The rich sauce from these Dijon Chicken Thighs demands something equally hearty to soak it up. Besides the mashed potatoes and salad previously mentioned, consider:

• Rice Pilaf or Steamed Basmati Rice: The neutral flavor profile is a perfect foil for the creamy sauce.
• Egg Noodles or Fettuccine: Toss the pasta directly in the skillet sauce before plating the chicken.
• Roasted Vegetables: Especially root vegetables like carrots or parsnips, which offer a balancing sweetness.

For more inspiration on perfect side pairings that complement the rich flavor of the creamy mustard sauce, check out my collection of dinner ideas on Pinterest for Cocina Facilita.

Nutritional Values and Benefits of Dijon Chicken Thighs

Beyond being incredibly delicious, Dijon Chicken Thighs offer significant nutritional benefits, primarily due to the protein-rich chicken and the natural antioxidants found in the fresh herbs and garlic. While the sauce adds caloric density, the meal is perfectly suitable for a balanced, high-protein diet.

Estimated Nutritional Breakdown (Per Serving)

This is an approximation based on standard ingredient quantities (excluding high-carb side dishes like rice or pasta).

• Calories: Approximately 550 – 650 kcal
• Protein: 40 – 45 grams (Excellent source for muscle maintenance and satiety)
• Total Fat: 40 – 50 grams (Primarily from the chicken skin/fat and heavy cream)
• Saturated Fat: 15 – 20 grams
• Carbohydrates: 5 – 8 grams (Most come from the wine/broth and shallots)

Note: Using skinless chicken or reducing the heavy cream content will significantly lower the calorie and fat count, though it will slightly compromise the traditional flavor and texture of the creamy Dijon sauce.

Health Benefits of Key Ingredients

Chicken Thighs (The Protein Source)

Chicken thighs are a fantastic source of lean protein, which is vital for building and repairing tissues. They also contain essential micronutrients like iron, zinc, and B vitamins (Niacin, B6, and B12). Since chicken thighs remain moist, they prevent the over-consumption of fats often used to mask dry chicken breast meat.

Dijon Mustard

Mustard seeds contain compounds like selenium and magnesium, which have anti-inflammatory properties. Dijon mustard adds incredible flavor depth without adding significant calories or fat, making it a great way to boost palatability. Furthermore, the acidity in the mustard aids in tenderizing the chicken and balancing the flavors.

Garlic and Shallots

These aromatics are members of the allium family and are rich in antioxidants and sulfur-containing compounds, particularly allicin in garlic. These compounds are associated with various health benefits, including supporting immune function. Cooking them in the chicken fat allows their fat-soluble flavor compounds to disperse throughout the sauce, enriching the entire dish.

Thyme

Fresh thyme is not just for flavor; it contains essential oils (like thymol) that boast antimicrobial and antioxidant properties. Incorporating fresh herbs whenever possible is a wonderful way to layer flavor and add subtle nutrient boosts to your weeknight chicken dinner.

Overall, this recipe provides a comforting and robust meal that is high in satisfying protein, making these Dijon Chicken Thighs an excellent choice for a hearty, flavorful dinner.

Conclusion: The Definitive Recipe for Satisfying Dijon Chicken Thighs

This recipe for Dijon Chicken Thighs is the epitome of comfort dining elevated. It combines the irresistible flavor and texture of perfectly crispy, seasoned chicken skin with the velvety, pungent tang of a homemade creamy Dijon sauce. By focusing on a few crucial steps thoroughly drying the chicken, achieving a strong sear in a hot skillet, and properly deglazing the pan you create a dish that tastes complex and rich, yet is surprisingly easy to execute.

Whether you’re celebrating a special occasion or simply trying to conquer the mid-week meal slump, these one-pan Dijon Chicken Thighs deliver a reliable, flavorful result every time. The bone-in chicken guarantees a juicy interior, and the robust mustard sauce, infused with shallots and thyme, transforms the ordinary into the extraordinary.

Don’t hesitate to incorporate this staple into your regular cooking rotation. It’s versatile, pairs beautifully with nearly any side dish (from pasta to green beans), and utilizes economical chicken thighs for maximum value and flavor. We encourage you to try this ultimate Dijon Chicken Thighs recipe tonight. Once you experience the perfect harmony of tang and creaminess, you’ll never look at a chicken thigh the same way again.

Did you master the crispy skin? Did you add mushrooms for extra flavor? We love hearing about your culinary adventures! Please leave a comment below to share your experience, and don’t forget to share this recipe with friends and family who deserve a truly spectacular weeknight chicken dinner!

One-Pan Creamy Dijon Chicken Thighs

Juicy bone-in, skin-on chicken thighs seared until crispy, then finished in the oven with a rich, velvety sauce made from Dijon mustard, white wine, and heavy cream.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: European, French

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

FOR THE CHICKEN AND SEASONING

• 4 Bone-in, Skin-on Chicken Thighs approximately 6–8 ounces each
• 1 Tablespoon Olive Oil
• 1 Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper
• ½ Teaspoon Smoked Paprika

FOR THE DIJON SAUCE

• 1 Tablespoon Unsalted Butter
• 1 Small Shallot finely minced
• 3 Cloves Garlic minced
• ½ Cup Dry White Wine such as Sauvignon Blanc, optional—substitute with extra broth
• 1 Cup Chicken Broth low sodium preferred
• ½ Cup Heavy Cream
• ¼ Cup Dijon Mustard
• 1 Tablespoon Whole Grain Mustard optional, for texture
• 1 Teaspoon Fresh Thyme Leaves or ½ teaspoon dried thyme
• Salt and Pepper to taste
• 2 Tablespoons Fresh Parsley chopped (for garnish)

Equipment

• Large Oven-Safe Skillet (Cast Iron recommended)
• Small mixing bowl
• Whisk
• Meat Thermometer

Method

 

1. PREPARE AND SEAR THE CHICKEN

1. Pat the chicken thighs completely dry using paper towels; drying the skin is essential for crispiness. In a small bowl, combine the kosher salt, black pepper, and smoked paprika. Rub the seasoning mixture all over the chicken.
2. Place a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down. Sear for 6 to 8 minutes without moving, until the skin is deeply golden brown and very crispy.
3. Flip the chicken thighs over to the flesh side and cook for an additional 2 minutes. Remove the chicken and set aside on a clean plate, leaving the rendered fat in the pan.

2. BUILD THE DIJON SAUCE

1. Reduce the heat to medium-low. Add 1 tablespoon of unsalted butter (if too much fat remains, pour some off first). Add the minced shallot and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
2. If using, pour in the ½ cup of white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Let the wine simmer and reduce by half (2–3 minutes).
3. Pour in the 1 cup of chicken broth and add the fresh thyme. Bring to a simmer. Whisk in the Dijon mustard and whole grain mustard until smooth. Stir in the heavy cream until the sauce is uniform. Taste and season with additional salt and pepper as needed.

3. FINISH COOKING AND SERVE

1. Return the seared chicken thighs to the skillet, placing them flesh-side down so the crispy skin remains above the sauce.
2. Transfer the oven-safe skillet to a preheated oven set to 375°F (190°C). Bake for 15 to 20 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) when measured at the thickest part.
3. Remove the skillet from the oven. Let the chicken rest in the sauce for 5 minutes. Garnish generously with fresh chopped parsley before plating. Serve the chicken drizzled with the creamy Dijon pan sauce.

Notes

For the best flavor and texture, do not skip the searing step—it locks in moisture and creates that delicious crispy skin. If you do not have an oven-safe skillet, you can transfer the chicken and sauce mixture to a small baking dish before baking. This recipe pairs wonderfully with mashed potatoes or rice to soak up the creamy sauce.