Pan-Seared Chicken Thighs with Mustard and Fresh Rosemary

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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-seared chicken thighs glazed with a tangy mustard sauce and aromatic rosemary create a savory dish perfect for a quick yet flavorful meal. This French-inspired chicken recipe, ready in about 35 minutes, pairs bone-in skin-on chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Plan a meal with the AI" 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 6 French cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in skin-on chicken thighs
2 tbsp olive oil
3 tbsp Dijon mustard
2 tsp, chopped fresh rosemary leaves
3 cloves, minced garlic cloves
1/2 cup chicken broth
1 tsp salt
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: Pat dry 6 bone-in skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp freshly ground 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 undisturbed for 7-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5 minutes.
Step 3: Remove chicken to a plate. Lower heat to medium, add 3 minced garlic cloves and 2 tsp chopped fresh rosemary to the skillet, sauté for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp Dijon mustard and 1/2 cup chicken broth, scraping up browned bits. Return chicken thighs to the skillet, spoon the sauce over them, cover, and cook for 8-10 minutes until chicken reaches an internal temperature of 165°F and sauce thickens slightly.