Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Season both sides of the chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin side down for 6-7 minutes until golden brown; flip and cook for another 5-6 minutes. Remove from skillet.
- In the same skillet, sauté chopped onion until softened (about 3-4 minutes). Add minced garlic and cook for an additional 30 seconds.
- Pour in heavy cream and whisk in Dijon mustard and whole grain mustard. Add thyme and let simmer gently.
- Return chicken thighs to the skillet, spoon sauce over them, cover, and simmer for 15-20 minutes or until cooked through (165°F internal temperature).
- Sprinkle with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 200g)
- Calories: 442
- Sugar: 1g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg