Pan-Roasted Chicken Thighs with Mustard and Thyme

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 with a tangy mustard-thyme sauce, finished with a crisp golden skin. This French chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, Dijon mustard, and fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 French cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp Dijon mustard
2 tsp fresh thyme leaves
2 tbsp olive oil
3 garlic cloves, smashed
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth

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Instructions

Step 1: Preheat oven to 400°F. Pat 6 bone-in, skin-on chicken thighs dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 6 minutes until skin is golden and crisp.
Step 3: Flip the chicken and add 3 smashed garlic cloves, 3 tablespoons Dijon mustard, and 2 teaspoons fresh thyme leaves to the pan. Spoon mustard over chicken and pour 1/2 cup chicken broth around the thighs.
Step 4: Transfer the skillet to the oven and roast for 15 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly. Remove and let rest before serving.