Pan-Seared Chicken Thighs with Dijon and Tarragon

Crispy-skinned chicken thighs glazed with a tangy Dijon and tarragon sauce, ideal for a simple yet elegant keto dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 lb, bone-in, skin-on Chicken thighs
• 1 tbsp Olive oil
• 1 tbsp Dijon mustard
• 1 tbsp, chopped Fresh tarragon
• 2 cloves, minced Garlic
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Pat 1 lb bone-in, skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Place chicken thighs skin-side down in the skillet and cook for 10-12 minutes without moving, until the skin is golden brown and crispy.
4. Step 4: Flip chicken and cook for another 8-10 minutes until the internal temperature reaches 165°F (74°C).
5. Step 5: Remove chicken from skillet and set aside. Add 2 minced garlic cloves and 1 tbsp chopped fresh tarragon to the skillet, stirring for 30 seconds until fragrant.
6. Step 6: Stir in 1 tbsp Dijon mustard and 1 tbsp lemon juice, then return chicken to the skillet to coat.
7. Step 7: Cook for an additional 2 minutes to heat through and meld flavors.