🧄 Ingredients:
6 bone-in, skin-on chicken thighs
Salt and black pepper (to taste)
2 tbsp olive oil or butter
3 cloves garlic, minced
1 cup chicken broth
1 tbsp Dijon mustard
1 tbsp whole grain mustard (optional, for texture)
½ cup heavy cream
1 tsp dried thyme (or 1 tbsp fresh)
1 tbsp lemon juice (optional, for brightness)
Fresh parsley, chopped (for garnish)
👩🍳 Instructions:
Season the Chicken:
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Sear the Chicken:
In a large skillet over medium-high heat, heat the olive oil. Place the chicken thighs skin-side down and cook for 6–8 minutes until golden and crispy. Flip and cook for another 6 minutes. Remove from the skillet and set aside.
Make the Sauce Base:
In the same skillet, remove excess fat if needed (leave about 1 tablespoon). Add minced garlic and sauté for 30 seconds until fragrant.
Deglaze:
Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon.
Add Flavor:
Stir in Dijon mustard, whole grain mustard, thyme, and cream. Let the sauce simmer for 3–4 minutes until slightly thickened.
Return Chicken to Pan:
Add the chicken thighs back to the skillet, skin side up. Reduce the heat to low and simmer for 10 minutes, until the chicken is cooked through and the sauce has thickened.
Finish and Serve:
Stir in lemon juice (if using) and sprinkle with fresh parsley. Serve hot!
🍽️ Tips:
For extra flavor, add a splash of white wine when deglazing.
Serve with mashed potatoes, rice, or steamed veggies.
Substitute heavy cream with Greek yogurt or coconut cream for a lighter version