Pan-Seared Chicken Thighs with Thyme and Mustard Sauce

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 chicken thighs pan-seared to crisp perfection and finished with a tangy mustard and fresh thyme pan sauce. This French chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 20 min Serves 4 French cuisine 350 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons Dijon mustard
1/2 cup chicken broth
1 tablespoon fresh thyme leaves
1/4 cup heavy cream

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Instructions

Step 1: Pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin side down and cook for 7-8 minutes without moving until skin is golden brown and crispy.
Step 3: Flip the chicken and cook an additional 6-7 minutes until cooked through and an internal temperature reaches 165°F. Remove chicken from skillet and set aside on a plate.
Step 4: Lower heat to medium, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Stir in 2 tablespoons Dijon mustard and 1/2 cup chicken broth, scraping up browned bits from the pan. Allow sauce to simmer for 3 minutes until slightly reduced.
Step 6: Stir in 1 tablespoon fresh thyme leaves and 1/4 cup heavy cream, cooking for 2 more minutes until the sauce thickens and coats the back of a spoon.
Step 7: Return chicken thighs to the skillet and spoon sauce over them. Heat for 1 minute, then serve warm.