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Dijon Chicken Thighs

Crispy Dijon Chicken Thighs with Pan Sauce

Bone-in, skin-on chicken thighs are seared to achieve exceptionally crispy skin, then finished in the oven nestled in a rich, tangy pan sauce made with Dijon mustard, white wine, and fresh thyme.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Searing
  • 4 Bone-in, skin-on chicken thighs About 6-8 ounces each
  • 1 tablespoon Olive Oil For searing
  • 1 tablespoon Unsalted Butter For searing and flavor
  • Salt and Black Pepper For seasoning chicken
Dijon Pan Sauce
  • 2 cloves Garlic Minced finely
  • 1 teaspoon Fresh Thyme Leaves Or 1/2 teaspoon dried thyme
  • 1/4 cup Dry White Wine Such as Sauvignon Blanc (Optional, substitute with chicken broth)
  • 1/2 cup Chicken Broth Low sodium preferred
  • 1/4 cup Dijon Mustard Essential ingredient for the sauce
  • 2 tablespoons Heavy Cream For richness (Optional)
  • 1/2 teaspoon Salt For sauce seasoning
  • 1/4 teaspoon Black Pepper For sauce seasoning
  • 1 teaspoon Fresh Parsley Chopped, for garnish (Optional)

Equipment

  • Heavy Oven-Safe Skillet (Cast Iron or Stainless Steel)
  • Tongs
  • Meat Thermometer
  • Whisk

Method
 

Part 1: Preparation and Searing
  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry using paper towels. This step is critical for achieving crispy skin. Season the skin side heavily with salt and black pepper; season the underside lightly.
  2. Place a heavy oven-safe skillet over medium-high heat. Add the olive oil and the butter. Allow the butter to melt and the fat to shimmer.
  3. Carefully place the chicken thighs in the hot skillet, skin-side down. Reduce the heat slightly to medium. Let the chicken sear undisturbed for 7 to 9 minutes, or until the skin is deep golden brown and exceptionally crispy. Use tongs to lift and check the color.
  4. Flip the chicken thighs and cook on the meat side for just 1 minute. Remove the chicken from the skillet and set it aside on a plate. Leave the rendered fat and flavorful browned bits (fond) in the pan.
Part 2: Creating the Dijon Sauce
  1. Reduce the heat to low or medium-low. Add the minced garlic and fresh thyme to the skillet. Cook for about 30 to 60 seconds until fragrant, ensuring the garlic does not burn.
  2. Pour in the dry white wine (if using) and/or a splash of chicken broth. Use a wooden spoon to scrape the bottom of the pan, dissolving the browned fond into the liquid. Simmer for 1 minute until the liquid is reduced slightly.
  3. Pour in the remaining chicken broth and the Dijon mustard. Whisk continuously until the mustard is fully incorporated and the sauce is smooth and uniform. Season the sauce with the measured 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Part 3: Baking and Finishing
  1. Turn off the stovetop heat. Carefully place the seared chicken thighs back into the skillet, skin-side up, nestling them into the Dijon sauce.
  2. Transfer the skillet immediately to the preheated 400°F (200°C) oven. Bake for 15 to 20 minutes, or until the internal temperature of the chicken thighs reaches 175°F (80°C) when checked with a meat thermometer.
  3. Remove the skillet from the oven. Transfer the cooked chicken to a cutting board or serving platter and tent loosely with foil to rest for 5 minutes.
  4. Return the skillet with the sauce to the stovetop over low heat. If using, whisk in the heavy cream until the sauce is creamy and slightly thicker. Simmer gently for 1 to 2 minutes. Taste the sauce and adjust seasonings (salt/pepper) if necessary.
  5. Serve the Dijon Chicken Thighs hot, spooning the pan sauce generously over the chicken. Garnish with fresh chopped parsley if desired.

Notes

Serving Suggestion: This rich dish pairs beautifully with mashed potatoes (to soak up the sauce) or roasted asparagus. Ensure the chicken skin is completely dry before searing for maximum crispiness. If you omit the wine, use 1/4 cup extra chicken broth for deglazing.