Pan-Seared Chicken Thighs with Mustard and Rosemary Sauce

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

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 developed and reviewed.

Juicy chicken thighs seared to golden perfection, simmered in a creamy mustard and rosemary sauce, perfect for a cozy dinner. This French-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "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 4 French cuisine 350 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 small, finely chopped shallots
2 cloves, minced garlic
1 tbsp, chopped fresh rosemary
3 tbsp Dijon mustard
1 cup chicken broth
1/4 cup heavy cream

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crisp, then flip and cook 5 more minutes. Remove chicken and set aside.
Step 3: Reduce heat to medium, add 2 finely chopped shallots and 2 minced garlic cloves to the pan, sauté for 2 minutes until softened and fragrant.
Step 4: Stir in 1 tbsp chopped fresh rosemary and 3 tbsp Dijon mustard, cooking for 1 minute.
Step 5: Pour in 1 cup chicken broth, scraping browned bits off the bottom, then add 1/4 cup heavy cream. Simmer sauce for 3 minutes until slightly thickened.
Step 6: Return chicken thighs to the pan and spoon sauce over them. Cover and cook for 5 minutes until chicken is cooked through and sauce coats the meat. Serve hot.