Pan-Seared Chicken Thighs with Mustard Cream Sauce and Roasted Brussels Sprouts

By AislePrompt Editorial · ·

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 pan-seared chicken thighs served alongside roasted Brussels sprouts drizzled with a tangy mustard cream sauce. This French-inspired Easter recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 40 min Serves 4 French cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb trimmed and halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy on edges.
  2. Step 2: While Brussels roast, pat 4 bone-in, skin-on chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is deep golden and crispy.
  4. Step 4: Flip chicken thighs and transfer skillet to the oven. Roast for 15 minutes until chicken reaches an internal temperature of 165°F.
  5. Step 5: Remove chicken from skillet and set aside. Place skillet back on medium heat, add 2 tbsp unsalted butter and 3 minced garlic cloves, sauté for 1 minute until fragrant.
  6. Step 6: Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, simmer gently for 3 minutes until sauce thickens and coats the back of a spoon.
  7. Step 7: Stir in 1 tsp fresh thyme leaves, then return chicken to the skillet to coat with sauce.
  8. Step 8: Serve chicken thighs topped with mustard cream sauce alongside roasted Brussels sprouts.

Related recipes