Pan-Roasted Chicken Thighs with Caramelized Onions and Mustard Sauce

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs pan-roasted to golden perfection served with deeply caramelized onions and a tangy Dijon mustard pan sauce. This French chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 French cuisine 380 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp salt, divided
1/2 tsp black pepper, divided
2 tbsp olive oil
1 large yellow onion, thinly sliced
2 tbsp unsalted butter
2 garlic cloves, minced
2 tbsp Dijon mustard
1/2 cup chicken broth
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; place chicken thighs skin-side down and sear for 6-7 minutes until skin is golden brown and crisp.
Step 3: Flip chicken, reduce heat to medium, cover skillet and cook for an additional 10 minutes until internal temperature reaches 165°F; remove chicken and set aside.
Step 4: In the same skillet, reduce heat to medium-low, add 2 tbsp unsalted butter and 1 large thinly sliced yellow onion; cook, stirring occasionally, for 15 minutes until onions are golden and caramelized.
Step 5: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 6: Add 2 tbsp Dijon mustard and 1/2 cup chicken broth, scraping browned bits from pan; simmer for 3 minutes until sauce thickens slightly.
Step 7: Return chicken to the pan, spoon sauce over, sprinkle 1 tsp fresh thyme leaves, and serve warm.