The Ultimate Creamy Dijon Chicken Thighs Recipe: Crispy Skin, Unforgettable Pan Sauce

When searching for the perfect weeknight meal that combines gourmet flavor with incredible simplicity, look no further than this recipe for creamy Dijon Chicken Thighs. This dish transforms humble, affordable chicken thighs into a restaurant-quality experience, featuring incredibly crispy, deeply seasoned skin and a luscious, tangy mustard sauce. It is the definition of comfort food sophistication.

The beauty of this recipe lies in its one-pan method. By searing the bone-in, skin-on chicken thighs first achieving that crucial crackling texture and then building the creamy sauce directly in the same skillet using the rendered chicken fat and browned bits (the ‘fond’), we maximize flavor while minimizing cleanup. The depth added by the shallots, garlic, white wine, and two types of mustard (smooth Dijon and textural whole grain) elevates the sauce beyond expectation, making these Dijon Chicken Thighs a guaranteed family favorite.

Whether you are an experienced home cook looking for a new rotation staple or a beginner eager to master the art of the pan sauce, this detailed guide provides everything you need. From precise searing tips to achieving the perfect sauce consistency, prepare to create truly remarkable Dijon Chicken Thighs in under an hour.

Why You’ll Fall in Love with These Creamy Dijon Chicken Thighs (300-500 Words)

There are countless reasons why this preparation of Dijon Chicken Thighs deserves a permanent spot in your culinary repertoire. This dish hits all the marks: ease, flavor, texture, and affordability. It delivers complex, satisfying taste without requiring hours of labor or exotic ingredients.

Unbeatable Texture Contrast

Texture is everything in great cooking, and these Dijon Chicken Thighs offer a masterclass in contrast. We start with the key: bone-in, skin-on chicken thighs. The bone helps the meat cook more evenly and stay supremely moist, while the skin is the canvas for maximum crispness. The dedicated searing step 6 to 8 minutes without touching the meat ensures the skin becomes a deep, golden-brown crust. This glorious crunch provides a stunning textural counterpoint to the velvet-smooth, rich cream sauce underneath. It’s a combination that truly elevates simple chicken.

The Magic of the Pan Sauce

The Dijon sauce is more than just a topping; it’s the heart of the dish. Unlike simple mustard glazes, this sauce uses proper deglazing techniques (with wine or broth) to capture all the savory brown flavor bits left by the seared chicken. The combination of Dijon mustard (for sharp acidity and emulsification) and whole grain mustard (for a beautiful speckled appearance and slight pop of texture) creates a balanced, tangy, and deeply savory backdrop. The inclusion of heavy cream rounds out the flavors, creating a luscious finish that begs to be soaked up by mashed potatoes or crusty bread. This method ensures every single spoonful of sauce carries the essence of the perfectly cooked Dijon Chicken Thighs.

A Complete Meal in Under an Hour

Despite its luxurious taste, this recipe is incredibly time-efficient. With a prep time of just 15 minutes and a cook time hovering around 30 to 35 minutes, you can achieve a gourmet dinner even on the busiest weeknights. Because the skillet moves directly from the stovetop to the oven, the process is streamlined. The pan sauce is built while the chicken is completing its final bake, meaning everything is timed to finish together. This efficiency makes Dijon Chicken Thighs the ideal choice when you want maximum impact for minimal effort.

Furthermore, this recipe is highly versatile. It pairs beautifully with almost any side, from simple rice or pasta to elaborate roasted vegetables. For a fantastic green vegetable pairing, consider whipping up these Air Fryer Brussels Sprouts while the chicken bakes. The ease of preparation, the complex flavor profile, and the satisfying textures make these creamy Dijon Chicken Thighs an absolutely beloved recipe.

Why You Should Master This Dijon Chicken Thighs Recipe Now (300-500 Words)

Mastering a dish like these creamy Dijon Chicken Thighs is a worthwhile goal for any home chef. Not only does it yield an incredible result, but the techniques involved are fundamental skills that will improve all your savory cooking. This recipe teaches you how to maximize flavor through proper searing, deglazing, and emulsion skills that translate directly to pork chops, steaks, or fish.

The Importance of Searing and Temperature Control

Many home cooks skip the proper searing step, resulting in flabby, pale chicken skin. This recipe emphasizes the critical need for a high-quality, oven-safe skillet (cast iron is perfect) and adherence to medium-high heat. The dry patting of the chicken skin before seasoning is arguably the most crucial step for achieving perfect crispness. When you place the skin-side down and resist the urge to move it for 6-8 minutes, you are allowing the fat to render slowly and the Maillard reaction to work its magic, creating a deep brown, flavor-rich crust. Mastering this technique is key to incredible Dijon Chicken Thighs.

Building Depth Through Deglazing (The Fond)

The “fond” the browned, caramelized bits stuck to the bottom of the pan after searing is pure flavor gold. A successful pan sauce hinges on capturing these flavors. When you add the wine or broth during the deglazing step (Step 4), you are dissolving these crucial bits, incorporating them directly into your sauce base. This liquid base, infused with the essence of seared chicken, garlic, and shallots, is what prevents the final sauce from tasting flat or one-dimensional. By learning this deglazing technique, you unlock the ability to make flavorful sauces for any protein.

Perfecting the Mustard Emulsion

Mustard is an excellent emulsifier, meaning it helps stabilize the mixture of fats (from the cream/butter) and liquids (broth/wine). In this recipe for Dijon Chicken Thighs, whisking the Dijon mustard into the simmering broth base ensures the sauce thickens slightly and holds together beautifully without separating. This method results in a consistently creamy, luxurious coating that clings perfectly to the chicken and any accompanying side dish. If you’ve struggled with broken or thin pan sauces in the past, learning the power of mustard as an emulsifier here will be a revelation.

By following these steps, you are not just making dinner; you are practicing fundamental culinary skills that build confidence in the kitchen. The result is a memorable meal, whether you’re serving it for a special occasion or just a casual dinner. This creamy Dijon Chicken Thighs recipe is a staple that you will return to again and again.

Ingredients and Necessary Utensils for the Best Dijon Chicken Thighs (700-900 Words)

The success of these savory Dijon Chicken Thighs depends on high-quality ingredients and the right tools. We use simple pantry staples, but attention to detail regarding specific quantities and ingredient types ensures the perfect balance of richness, acidity, and seasoning.

Ingredients Breakdown

For the Chicken and Seasoning

• 4 Bone-in, Skin-on Chicken Thighs (approx. 6–8 ounces each): The star of the show. Bone-in thighs offer superior moisture retention and flavor compared to boneless, while the skin is essential for the crispy crust that balances the rich sauce.
• 1 Tablespoon Olive Oil: Used solely for searing. Choose a high smoke point oil, although the moderate temperature of medium-high heat generally accommodates standard olive oil.
• 1 Teaspoon Kosher Salt: Essential for seasoning the meat thoroughly. Kosher salt grains are larger and dissolve more slowly, providing better overall flavor coverage than fine table salt.
• ½ Teaspoon Black Pepper: Freshly ground pepper is always recommended for maximum aroma and sharpness.
• ½ Teaspoon Smoked Paprika: This is a secret weapon. It provides a deep, smoky undertone that enhances the savory nature of the chicken and complements the rich Dijon flavor profile beautifully.

For the Luxurious Dijon Sauce

The sauce is where the magic happens, transforming simple chicken into an unforgettable meal. We use a blend of fats, aromatics, liquid, and two types of mustard for maximum depth.

• 1 Tablespoon Unsalted Butter: Added after searing the chicken to sauté the aromatics. Using unsalted butter allows you to control the overall salt level of the finished sauce.
• 1 Small Shallot, finely minced: Shallots offer a milder, sweeter, and more complex onion flavor than regular onions, perfect for a refined pan sauce. Finely mincing them ensures they melt into the sauce base.
• 3 Cloves Garlic, minced: A generous amount of garlic adds a necessary punch. Be mindful during cooking (Step 3) not to burn the garlic, as this will introduce bitterness.
• ½ Cup Dry White Wine (e.g., Sauvignon Blanc, Pinot Grigio): Optional, but highly recommended for superior flavor. Wine is used for deglazing; its acidity cuts through the richness and balances the final sauce. If omitting, substitute with extra chicken broth.
• 1 Cup Chicken Broth (low sodium preferred): This forms the bulk of the sauce base. Using low sodium is important since the chicken fat, butter, and mustard already contribute significant salt.
• ½ Cup Heavy Cream: Provides the creamy, decadent body of the sauce. Do not substitute this with milk or half-and-half, as they may curdle under the heat.
• ¼ Cup Dijon Mustard: The primary flavor driver. Dijon provides the characteristic sharp, tangy profile. Ensure you are using high-quality Dijon mustard for the best results in your creamy Dijon Chicken Thighs.
• 1 Tablespoon Whole Grain Mustard: This ingredient is technically optional but highly encouraged. It adds visual appeal (the speckles of whole seeds) and a delightful pop of texture and slightly milder mustard flavor.
• 1 Teaspoon Fresh Thyme Leaves (or ½ teaspoon dried thyme): Thyme is the perfect herbaceous pairing for mustard and chicken. Fresh is always preferred for brightness.
• Salt and Pepper to taste: Used at the end to adjust the final seasoning of the sauce.
• 2 Tablespoons Fresh Parsley, chopped (for garnish): Added at the end for a final flourish of color and fresh flavor.

Essential Kitchen Utensils and Tools

Having the right equipment ensures your Dijon Chicken Thighs are cooked perfectly, from searing to baking.

1. Large, Oven-Safe Skillet (The MVP)

Recommendation: A 10-inch or 12-inch cast iron skillet or a heavy stainless steel skillet. The skillet must be oven-safe up to 375°F (190°C).

Why it’s crucial: The dense material of cast iron or stainless steel retains and distributes heat evenly, which is absolutely vital for achieving the ultra-crispy skin on the chicken thighs and for building a consistent, hot fond for the sauce.

2. Meat Thermometer

Recommendation: An instant-read digital meat thermometer.

Why it’s crucial: Chicken thighs need to reach an internal temperature of 165°F (74°C). Guessing is risky; precision guarantees the meat is safe, juicy, and not overcooked.

3. Tongs and Wooden Spoon

Recommendation: Sturdy metal tongs and a flat-edged wooden spoon or spatula.

Why it’s crucial: Tongs allow for safe manipulation of the hot chicken. The wooden spoon is essential for scraping up the fond during the deglazing step without scratching your pan.

4. Whisk and Measuring Cups

A small wire whisk is necessary for thoroughly combining the mustard and cream into the simmering broth, ensuring a smooth, emulsified sauce base for your creamy Dijon Chicken Thighs.

Detailed Step-by-Step Instructions for Perfect Dijon Chicken Thighs (800-900 Words)

Follow these detailed steps carefully to achieve crispy skin, tender meat, and the most flavorful creamy Dijon pan sauce.

Step 1: Prepare and Season the Chicken Thighs

Proper preparation is half the battle when making excellent Dijon Chicken Thighs. This crucial first step ensures the skin is ready to crisp.

1. Dry the Chicken: Using paper towels, meticulously pat the chicken thighs completely dry. Any remaining moisture on the skin will turn to steam when hitting the hot oil, preventing the crisping process.
2. Create the Seasoning Blend: In a small bowl, combine the 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ½ teaspoon of smoked paprika.
3. Season Thoroughly: Rub this seasoning mixture vigorously all over the chicken thighs, paying special attention to ensuring the skin is evenly coated.
4. Preheat the Oven: Set your oven to 375°F (190°C). This allows the oven to fully stabilize its temperature before the chicken goes in.

Step 2: Sear the Chicken Thighs for Maximum Crispness

Searing is the moment of truth for the skin on these Dijon Chicken Thighs. Do not rush this step.

1. Heat the Skillet: Place your large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil. Wait until the oil is shimmering but not smoking.
2. Place the Chicken: Carefully place the seasoned chicken thighs into the hot skillet, always skin-side down.
3. Do Not Crowd the Pan: Ensure there is space between the thighs. If they are touching, they will steam instead of sear. If necessary, sear the chicken in two batches to guarantee a crispy result.
4. Sear Uninterrupted: Sear the chicken for a full 6 to 8 minutes without moving it. You should hear vigorous sizzling. Do not peek or flip. This time allows the fat to render and the skin to form a deeply golden, crispy crust.
5. Flip and Quick Cook: Once the skin is beautifully caramelized, flip the thighs over to the flesh side and cook for just 2 minutes. This brief cooking time starts the process and prepares the flesh for the sauce.
6. Set Aside: Remove the chicken from the skillet and transfer it to a clean plate. Leave the rendered chicken fat and the brown bits (the fond) in the pan this is the base of your Dijon sauce.

Step 3: Sauté the Aromatics and Build Flavor

With the chicken reserved, we now use the rich residual fat to flavor the aromatics.

1. Adjust Heat and Fat: Reduce the heat immediately to medium-low. If there is an excessive amount of rendered fat (more than 1 tablespoon), carefully pour off the excess into a heat-safe jar, leaving about one tablespoon behind.
2. Cook the Shallot: Add the 1 tablespoon of unsalted butter to the skillet. Once melted, add the minced shallot. Cook for 2 to 3 minutes, stirring occasionally, until the shallots are softened and translucent. They should not brown.
3. Add the Garlic: Stir in the 3 cloves of minced garlic. Cook for only 1 minute until fragrant. Crucial Tip: Garlic burns easily, especially at the high heat leftover from searing. If it smells slightly nutty, it’s ready. Do not let it turn brown.

Step 4: Deglaze and Create the Sauce Base

This is where the complex flavor of the Dijon Chicken Thighs sauce comes together.

1. Deglaze (Optional Wine): If using, pour the ½ cup of dry white wine into the skillet. Use a wooden spoon to firmly scrape up all the browned bits (the fond) from the bottom of the pan. Bring the mixture to a rapid simmer and let the wine reduce by half (concentrating the flavor), which takes about 2 to 3 minutes.
2. Add Broth and Thyme: Pour in the 1 cup of low-sodium chicken broth and add the fresh thyme leaves. Bring the mixture back to a gentle simmer.
3. Whisk in Mustard: Reduce the heat slightly. Whisk in the ¼ cup of Dijon mustard and the 1 tablespoon of whole grain mustard (if using). Continue whisking until the mustards are fully incorporated and the liquid base is smooth and starting to emulsify.

Step 5: Finish Cooking the Dijon Chicken Thighs in the Oven

The final step combines the rich sauce with the chicken, ensuring the meat is cooked through while maintaining crispy skin.

1. Add Cream and Season: Pour in the ½ cup of heavy cream and stir until the sauce is uniform and a pale, appetizing yellow. Taste the sauce at this stage and adjust seasoning with additional salt and pepper as needed.
2. Return the Chicken: Carefully return the seared chicken thighs to the skillet. Place them flesh-side down, ensuring the crispy skin remains above the sauce. The sauce should come up around the thighs but not cover the skin.
3. Bake to Completion: Transfer the oven-safe skillet to the preheated oven (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 in the thickest part of the thigh, avoiding the bone.

Step 6: Rest and Serve

Resting allows the juices to redistribute, leading to the most tender Dijon Chicken Thighs.

1. Rest: Remove the skillet from the oven. Let the chicken rest directly in the sauce for 5 minutes. This allows the creamy sauce to thicken slightly and the chicken juices to settle.
2. Garnish: Garnish generously with the fresh chopped parsley.
3. Serve: Serve the Dijon Chicken Thighs immediately, spooning plenty of the luscious creamy Dijon sauce over the plate. This dish pairs perfectly with a side of creamy starches, such as these Easy Garlic Mashed Potatoes, to soak up every last drop of the sauce.

Following these detailed instructions ensures that every element of your creamy Dijon Chicken Thighs from the seasoning to the searing and the final sauce is perfect.

Tips, Common Mistakes, and Delicious Variations for Dijon Chicken Thighs (500-600 Words)

While the standard recipe for Dijon Chicken Thighs is phenomenal as written, adapting it to dietary needs or mixing up the flavors can offer exciting new dimensions. Here are essential tips and variations to ensure success every time.

Avoiding Common Cooking Mistakes

Mistake 1: Not Drying the Skin

As stressed previously, moisture is the enemy of crisp skin. If you skip patting the chicken completely dry, the skin will turn gray and rubbery. Tip: For guaranteed crispness, you can season the chicken 30 minutes to an hour ahead of time and leave it uncovered on a wire rack in the refrigerator. This “air chilling” process dries the surface even further.

Mistake 2: Overcrowding the Pan

Crowding a pan lowers the temperature drastically, causing the chicken to stew in its juices rather than sear. If you are cooking more than four thighs, always sear in batches. It takes slightly longer, but the texture is worth it. You can combine all the thighs for the final bake in the sauce.

Mistake 3: Burning the Garlic

Garlic moves from fragrant to burnt very quickly, especially in a hot pan. Reduce the heat significantly before adding the shallots and garlic. If you notice the garlic turning brown, remove the pan from the heat immediately before continuing with the deglazing step.

Flavor and Ingredient Variations

1. Herb Variations

While thyme is the classic companion for these Dijon Chicken Thighs, you can easily swap it out:

• Rosemary: Adds a piney, more robust flavor. Use sparingly, as it can be overpowering.
• Tarragon: Offers a delicate, slightly anise-like flavor that pairs beautifully with mustard and cream.
• Parsley and Chives: Use as a fresh finish for a brighter, milder flavor profile.

2. Protein Swaps

This creamy Dijon sauce is robust enough to pair with other proteins, though cooking times will vary:

• Boneless Chicken Breasts: If using, pound the breasts to an even thickness (about ¾ inch). Sear for 3-4 minutes per side and reduce the oven time to 10-12 minutes, checking for 165°F (74°C).
• Pork Chops: Use thick-cut, bone-in pork chops. Sear similarly and bake until they reach 145°F (63°C).
• Salmon Fillets: Sear the salmon skin-side down, remove, build the sauce, and gently nestle the salmon back in the sauce to finish cooking on the stovetop (no oven needed).

3. Making it Gluten-Free and Dairy-Free

The recipe is naturally gluten-free as written. For a dairy-free version of these creamy Dijon Chicken Thighs:

• Butter Substitute: Use a plant-based butter alternative or simply use the rendered chicken fat instead of adding extra butter for the shallots.
• Cream Substitute: Use full-fat coconut cream (the solid part from a can of refrigerated coconut milk) or a thick, unsweetened cashew cream. Note that coconut cream imparts a very subtle sweetness, so you may need an extra squeeze of lemon juice (or vinegar) to maintain the acidity balance.

4. Adding Vegetables for a One-Pan Meal

To make this a complete meal in the skillet, you can add hearty vegetables before the final bake. After building the sauce, stir in small, quartered potatoes or chopped carrots. They will cook slightly submerged in the sauce alongside the chicken. Alternatively, stir in spinach or kale just before serving, allowing the residual heat to wilt the greens. You can find more inspiring side dishes on my Pinterest board for excellent pairing ideas.

By keeping these tips in mind, you can customize this recipe for creamy Dijon Chicken Thighs to suit any preference or occasion.

Nutritional Values and Health Benefits of Dijon Chicken Thighs (400-600 Words)

While this recipe for Dijon Chicken Thighs delivers rich, indulgent flavor, it also provides significant nutritional benefits, especially in terms of protein and essential nutrients. It is a hearty and satisfying meal that fits well into many modern diets, focusing on whole, protein-rich ingredients.

Approximate Nutritional Information (Per Serving)

Please note that these values are estimates and can vary based on the exact size of the chicken thighs and the amount of rendered fat used or poured off. These figures account for one 7-ounce bone-in chicken thigh with a portion of the creamy sauce.

The Power of Chicken Thighs

Choosing chicken thighs over breasts offers several nutritional advantages:

1. High Protein Content: Chicken thighs are an excellent source of complete protein, which is vital for muscle repair, satiety, and overall metabolic health. The high protein count in this Dijon Chicken Thighs meal makes it extremely filling.
2. Iron and Zinc: Dark meat contains higher levels of essential minerals like iron (important for oxygen transport) and zinc (crucial for immune function).
3. B Vitamins: Thighs are rich in B vitamins, particularly Niacin (B3), Pyridoxine (B6), and Cobalamin (B12), which play a critical role in energy production and nerve function.
4. Flavorful Fats: The fat content in bone-in, skin-on thighs not only provides the rich flavor base for the Dijon sauce but also contains monounsaturated fats. Cooking and eating the skin in moderation helps the body absorb fat-soluble vitamins and provides necessary dietary energy.

Benefits of Key Sauce Ingredients

Mustard (Dijon and Whole Grain)

Mustard seeds contain compounds that have anti-inflammatory and antioxidant properties. While we use it primarily for flavor, mustard also adds complexity without adding significant calories or sugar (unlike many store-bought sauces).

Thyme and Parsley

The fresh herbs, thyme and parsley, are not just for garnish; they contribute valuable micronutrients. Parsley is particularly high in Vitamin K, essential for bone health and blood clotting, and Vitamin C. Thyme contains beneficial antioxidants.

Controlling Sodium

A key strategy when making Dijon Chicken Thighs is to control the sodium input, which is why we recommend low-sodium chicken broth. Because the Dijon mustard and Kosher salt add substantial sodium, checking and adjusting the seasoning at the end is crucial for a healthy, balanced dish.

This recipe provides a balanced meal when served alongside low-carbohydrate vegetables or moderate portions of complex carbohydrates, such as rice or a simple side salad. If you’re looking for a delightful, rich finish to this savory meal, consider preparing a classic dessert like Creamy Classic Cheesecake.

Conclusion: The Comfort and Class of Creamy Dijon Chicken Thighs (250-400 Words)

This recipe for creamy Dijon Chicken Thighs proves that the best weeknight meals can also be the most impressive. By leveraging the inherent flavor and forgiving nature of bone-in, skin-on chicken thighs, and employing simple yet critical techniques like aggressive searing and proper deglazing we create a dish that is both deeply comforting and elegantly flavorful.

The synergy between the crisp, smoky-paprika-seasoned skin and the tangy, luxurious Dijon sauce is truly unforgettable. The mustard blend, enriched by the savory pan drippings, shallots, and thyme, transforms into a gourmet blanket that clings perfectly to the tender meat. Whether you served it with fluffy rice, wide egg noodles, or a side of vegetables like these Air Fryer Brussels Sprouts, this meal delivers pure satisfaction.

Mastering this skillet technique is a valuable addition to your culinary arsenal, providing you with the skills needed to create rich pan sauces for any protein. We encourage you to try this recipe for Dijon Chicken Thighs tonight. It is fast enough for a Tuesday evening but sophisticated enough for weekend entertaining. Don’t be shy with the creamy Dijon sauce; it is truly the star that brings the whole dish together.

If you loved this recipe, please leave a comment below to share your experience, or tag us in your photos! Happy cooking, and enjoy the rich, creamy goodness of the perfect Dijon Chicken Thighs.

Creamy Dijon Chicken Thighs

Crispy, pan-seared chicken thighs finished in a rich, creamy sauce flavored with Dijon mustard, shallots, and fresh thyme. This easy, single-skillet dish is perfect for a weeknight meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 560

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
• 2 Tablespoons Fresh Parsley chopped, for garnish
• Salt and Pepper to taste

Equipment

• Large, Oven-Safe Skillet (Cast Iron or Stainless Steel)
• Meat Thermometer

Method

 

Prep & Sear the Chicken

1. Pat the chicken thighs completely dry using paper towels. Drying the skin is essential for achieving a crispy crust. In a small bowl, combine the kosher salt, black pepper, and smoked paprika. Rub the chicken thighs all over with the seasoning mixture, ensuring the skin is evenly coated.
2. Preheat your oven to 375°F (190°C). Place a large, oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Add 1 tablespoon of olive oil.
3. Once the oil is shimmering, carefully place the chicken thighs in the hot skillet, skin-side down. Sear for 6 to 8 minutes without moving, until the skin is deeply golden brown and very crispy. Flip the chicken thighs over to the flesh side and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside on a clean plate, leaving the rendered fat in the pan.

Make the Sauce and Finish Baking

1. Reduce the heat to medium-low. If there is more than 1 tablespoon of fat remaining in the pan, carefully pour some off. Add the 1 tablespoon of unsalted butter to the skillet. Once melted, add the minced shallot and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
2. If using white wine, pour the ½ cup of wine into the skillet. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half (about 2–3 minutes). Pour in the 1 cup of chicken broth and add the fresh thyme. Bring the mixture to a simmer. Whisk in the ¼ cup of Dijon mustard and the 1 tablespoon of whole grain mustard (if using) until fully incorporated and smooth.
3. Pour in the ½ cup of heavy cream and stir until the sauce is uniform and pale yellow. Taste the sauce and season with additional salt and pepper as needed. Return the seared chicken thighs to the skillet, placing them flesh-side down so that the crispy skin remains above the sauce.
4. Transfer the skillet to the preheated 375°F (190°C) oven. 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.
5. Remove the skillet from the oven. Let the chicken rest in the sauce for 5 minutes before serving. Garnish generously with fresh chopped parsley before plating. Serve the chicken thighs drizzled with the creamy Dijon sauce from the pan.

Notes

If you skip the white wine, ensure you scrape the fond thoroughly using just the chicken broth. This ensures maximum flavor transfer into the final sauce. This dish pairs excellently with rice, mashed potatoes, or roasted asparagus.