Pan-Seared Chicken Thighs with Dijon Cream Sauce

Name: Pan-Seared Chicken Thighs with Dijon Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz chicken thighs; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 garlic cloves; 1 tbsp Dijon mustard; 1/2 cup heavy cream; 1 tsp fresh thyme leaves; 1/2 tsp kosher salt; 1/4 tsp black pepper

Crispy-skinned chicken thighs bathed in a rich, tangy sauce with Dijon mustard and fresh thyme, perfect for a satisfying keto dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

12 oz chicken thighs
2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves
1 tbsp Dijon mustard
1/2 cup heavy cream
1 tsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 8-10 minutes without moving until golden brown and crispy.
Step 3: Flip chicken and cook for 5-7 minutes until internal temperature reaches 165°F (74°C), then transfer to a plate.
Step 4: Reduce heat to medium, add 2 tbsp butter to skillet, then stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 5: Whisk in 1 tbsp Dijon mustard and 1/2 cup heavy cream, then add 1 tsp fresh thyme. Simmer for 3-4 minutes until sauce thickens slightly.
Step 6: Return chicken to skillet, spooning sauce over top, and cook for 1 minute to heat through.