Pan-Roasted Chicken Thighs with Mustard and Thyme Cream Sauce

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 pan-roasted chicken thighs served with a silky cream sauce flavored with wholegrain mustard and fresh thyme. This French chicken recipe, ready in about 40 minutes, pairs bone-in skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 6, 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: 30 min Serves 6 French cuisine 480 cal/serving

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Ingredients

6 pieces bone-in skin-on chicken thighs
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 small shallots, finely diced
2 minced garlic cloves
1/2 cup dry white wine
1 cup heavy cream
2 tbsp wholegrain mustard
1 tbsp fresh thyme leaves
1 tbsp unsalted butter

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Instructions

Step 1: Pat 6 bone-in skin-on chicken thighs dry and season both sides with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place chicken thighs skin-side down and cook for 7-8 minutes until skin is golden brown and crispy. Flip and cook another 5 minutes until just cooked through. Remove chicken and set aside.
Step 3: Reduce heat to medium. Add 2 small finely diced shallots and 2 minced garlic cloves to the skillet; sauté for 2 minutes until soft and fragrant.
Step 4: Pour in 1/2 cup dry white wine, scraping up browned bits from the pan. Simmer for 3 minutes until reduced by half.
Step 5: Stir in 1 cup heavy cream, 2 tbsp wholegrain mustard, and 1 tbsp fresh thyme leaves; cook for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Whisk in 1 tbsp unsalted butter for richness, return chicken thighs to the pan to warm through for 2 minutes, then serve with sauce spooned over.