The Ultimate Crispy-Skinned Dijon Chicken Thighs Recipe: Weeknight Dinner Perfection

Welcome to the recipe that will redefine your weeknight cooking routine. If you are searching for a dish that effortlessly balances rich flavor, luxurious texture, and minimal fuss, look no further than these spectacular Dijon Chicken Thighs. This isn’t just chicken simmered in sauce; it’s a culinary masterpiece centered around bone-in, skin-on chicken thighs, perfected with a crucial searing step that guarantees shatteringly crispy skin. We then bathe this perfectly cooked chicken in a creamy, tangy, and deeply savory Dijon mustard sauce.

The beauty of the Dijon Chicken Thighs is the incredible contrast it offers: the crisp, salty exterior of the skin gives way to moist, tender dark meat, all complemented by a velvety sauce built from white wine, aromatic herbs, and, of course, robust Dijon mustard. Forget dry, flavorless chicken breasts; the humble chicken thigh is the star here, guaranteeing juicy results every time. Follow this detailed guide, and you’ll master the technique of skillet-to-oven cooking, elevating simple ingredients into a restaurant-quality meal.

Whether you’re entertaining guests or simply aiming for an elevated family dinner, these creamy Dijon Chicken Thighs deliver maximum flavor impact with surprisingly little effort. This recipe is designed not only to give you delicious food but also to teach you crucial culinary skills like achieving that perfect, beautiful crispy skin and creating a complex, flavorful pan sauce from scratch using the flavorful browned bits (fond) left behind in the skillet. Get ready to add this amazing preparation of Dijon Chicken Thighs to your permanent recipe collection.

Why You Need These Dijon Chicken Thighs in Your Dinner Rotation

There are countless chicken recipes in the world, so why dedicate oven space and skillet time to this specific dish? The answer lies in the unparalleled combination of flavor, texture, and efficiency that the Dijon Chicken Thighs recipe offers. This recipe is a triple threat: it’s fast enough for a Tuesday night, elegant enough for a Saturday dinner party, and delivers a flavor profile that is truly irresistible.

Unbeatable Flavor Profile: Tangy, Creamy, and Rich

The cornerstone of this recipe is the high-quality Dijon mustard. Authentic Dijon brings a sharp, complex tanginess that cuts through the richness of the chicken fat and heavy cream. Unlike standard yellow mustard, Dijon has a depth derived from white wine, lending the sauce a sophisticated backbone. When combined with fresh thyme and caramelized garlic, the resulting sauce is creamy, pungent, and savory it clings perfectly to the chicken and begs to be soaked up by mashed potatoes or crusty bread.

The Magic of Crispy Skin (The Searing Technique)

The single most important technique we employ here is the initial high-heat sear. Cooking bone-in, skin-on chicken thighs properly begins on the stovetop. By drying the chicken thoroughly and searing it undisturbed for 7–9 minutes, you render out excess fat and create a beautifully textured, crispy barrier. This crispy skin not only adds an essential crunch to the final dish but also seals in moisture, ensuring the dark meat remains incredibly tender during the final bake. This is the difference between good Dijon Chicken Thighs and truly exceptional ones.

Chicken Thighs: The Secret to Juicy Success

We specifically use bone-in, skin-on chicken thighs because they are inherently more forgiving than chicken breasts. Thighs have a higher fat content and connective tissue, meaning they remain succulent even when cooked to a slightly higher temperature. They are packed with flavor and provide a richer, more satisfying texture that stands up beautifully to the robust Dijon sauce. If you’ve ever worried about dry chicken, switching to thighs, especially for recipes like these oven-baked Dijon Chicken Thighs, is your ultimate safety net.

Mastering the Technique: The Key to Perfect Crispy-Skinned Dijon Chicken Thighs

Beyond the simple ingredient list, this recipe teaches a fundamental culinary technique known as the stovetop-to-oven method. This method ensures optimal cooking results: you get the intense heat needed for searing and caramelization on the stovetop, followed by the gentle, even heat of the oven to cook the chicken through completely without burning the surface or drying out the meat. This guarantees juicy Dijon Chicken Thighs every time.

The Art of Deglazing and Pan Sauce Creation

Once the chicken is seared, the pan is full of concentrated flavor (the fond). This step is where home cooking truly elevates. By reducing the heat and adding aromatics like garlic and thyme, and then pouring in liquid (wine or broth), we perform deglazing. Scraping up those browned bits incorporates that deep, savory crust directly into your sauce base. This adds an incredible umami depth that you simply cannot achieve by mixing the sauce in a separate bowl. The flavor of the finished Dijon sauce relies heavily on this step.

Quick and Easy Cleanup (One-Pan Meal)

Another compelling reason to embrace this recipe is its efficiency. By using a heavy, oven-safe skillet (cast iron or stainless steel), you transform the dish into a true one-pan meal. Searing, sauce preparation, and baking all happen in the same vessel. This drastically cuts down on cleanup time, making these creamy Dijon Chicken Thighs the ideal choice for busy weeknights when you still crave high-quality, homemade food. Pair this main dish with simple sides like steamed green beans or fluffy mashed potatoes, and dinner is served.

To further inspire your dinner rotation and find the perfect side dish, consider checking out our recipe for The Ultimate Guide to Perfect Balsamic Brown Sugar Brussels Sprouts. It pairs wonderfully with the tangy sauce of these chicken thighs.

Essential Ingredients and Tools for the Best Dijon Chicken Thighs

Achieving the rich, balanced flavor of perfect Dijon Chicken Thighs requires attention to the quality and handling of just a few key components. Below is a detailed breakdown of the necessary ingredients and the essential tools you will need to execute this recipe flawlessly.

The Cornerstone Ingredients for Creamy Dijon Chicken Thighs

The Chicken:

• 4 Bone-in, Skin-on Chicken Thighs (About 6-8 ounces each): Using bone-in, skin-on thighs is non-negotiable for this recipe’s success. The bone provides flavor and helps the meat cook evenly, while the skin is essential for achieving that sought-after crispy texture. Always pat them intensely dry before seasoning; moisture is the enemy of crisp skin.

The Fat and Seasoning:

• 1 tablespoon Olive Oil: Used in conjunction with butter for searing. Olive oil has a higher smoke point than butter alone, helping prevent scorching during the intense initial sear.
• 1 tablespoon Unsalted Butter: Adds crucial richness and aids in browning and flavor development (the Maillard reaction).
• Salt and Black Pepper: We use generous amounts of salt, particularly on the skin. Remember, seasoning the skin heavily is key to making the final product irresistible.

The Aromatics and Herbs:

• 2 cloves Garlic (Minced finely): Garlic adds a gentle warmth and aromatic depth to the sauce. It must be cooked briefly 30 to 60 seconds to prevent burning, which would turn it bitter.
• 1 teaspoon Fresh Thyme Leaves (Or 1/2 teaspoon dried thyme): Thyme is the perfect complement to both chicken and mustard. Fresh is always preferred for its vibrant aroma.

The Sauce Base:

• 1/4 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio): This is used for deglazing. The acid in the wine cuts through the fat and lifts the savory fond from the pan. If you prefer not to cook with alcohol, substitute this amount entirely with additional chicken broth.
• 1/2 cup Chicken Broth (Low sodium preferred): Forms the main liquid body of the sauce. Using low sodium allows you to control the final seasoning precisely.
• 1/4 cup Dijon Mustard (Essential ingredient): This is the star of the show. Use a high-quality, smooth Dijon mustard (Maille or Grey Poupon are excellent choices) for the best flavor payoff. Do not substitute with yellow mustard.
• 2 tablespoons Heavy Cream (Optional, but highly recommended for richness): Heavy cream emulsifies the sauce, giving it that luxurious, velvety texture and balancing the tartness of the Dijon. If avoiding dairy, you can skip this, though the sauce will be thinner.

Garnish (Optional):

• 1 teaspoon Fresh Parsley (Chopped): Adds a pop of color and freshness right before serving, visually enhancing the finished Dijon Chicken Thighs.

The combination of these simple elements, particularly the powerful trio of chicken broth, Dijon mustard, and heavy cream, results in a rich sauce that transforms these ordinary chicken thighs into a spectacular meal.

Recommended Tools for Perfect Dijon Chicken Thighs

Having the right equipment is crucial for mastering this skillet-to-oven method. You don’t need fancy gadgets, but a reliable oven-safe skillet is essential.

• Heavy Oven-Safe Skillet: A 10 or 12-inch cast iron skillet or a high-quality stainless steel skillet is necessary. Aluminum or non-stick pans are generally not suitable for this high-heat, stovetop-to-oven process. Cast iron excels at retaining heat, which is vital for achieving that deep, crispy skin on the Dijon Chicken Thighs.
• Tongs: Essential for carefully placing, flipping, and removing the hot chicken without tearing the delicate crispy skin.
• Instant-Read Meat Thermometer: The only way to ensure the chicken is perfectly cooked (reaching 175°F or 80°C internally) without overcooking. Never guess the temperature, especially when cooking bone-in meat.
• Wooden Spoon or Spatula: Necessary for stirring and, most importantly, for scraping up the fond during the deglazing process.
• Whisk: Used to smoothly incorporate the Dijon mustard and heavy cream into the sauce base, preventing lumps.
• Paper Towels: Absolutely critical for patting the chicken completely dry before seasoning and searing.

For those looking for a perfect dessert to follow this savory dish, try our recipe for Pecan Pie Bars: A Decadent Delight a simple yet satisfying sweet finish to your meal.

Step-by-Step Instructions for Creating Amazing Dijon Chicken Thighs

Follow these detailed steps precisely, focusing especially on the searing technique, to guarantee the crispiest skin and the most flavorful sauce for your Dijon Chicken Thighs.

Part 1: Preparation and Searing for Maximum Crispness

1. Preheat Oven and Prep Chicken: Preheat your oven to a hot 400°F (200°C). This high temperature is key for efficient baking. Take your four chicken thighs and, using a liberal amount of paper towels, pat them thoroughly dry. This step removes surface moisture, which prevents steaming and is absolutely critical for achieving crispy skin.
2. Seasoning: Place the chicken thighs on a plate or cutting board. Season the skin side of the chicken very heavily with salt and black pepper. We want a distinct layer of seasoning on the skin. Season the underside (meat side) lightly as well.
3. Heat Skillet: Place your heavy oven-safe skillet (cast iron is best) over medium-high heat. Add the olive oil and the unsalted butter. Allow the butter to melt completely and the oil/fat mixture to become visibly shimmering, indicating it’s hot enough to sear.
4. Sear the Chicken: Carefully place the seasoned chicken thighs into the hot skillet, skin-side down. Listen for that satisfying sizzle! Immediately reduce the heat slightly to medium. Do not overcrowd the pan; work in batches if necessary, though four thighs usually fit a 12-inch skillet well.
5. Achieve Crispy Skin (The Waiting Game): Let the chicken sear undisturbed for 7 to 9 minutes. The fat is rendering, and the skin is caramelizing. Do not move the chicken during this time. Use tongs to gently lift one thigh edge to check the color. It should be a deep, rich golden brown and feel firm and crispy.
6. Flip and Remove: Once the skin is beautifully crisp, flip the chicken thighs and cook on the meat side for just 1 minute. This helps set the shape and partially cooks the underside. Remove the chicken immediately from the skillet and set it aside on a clean plate. Leave the rendered fat and flavorful browned bits (fond) in the pan. These bits are essential for the sauce.

Part 2: Creating the Deeply Flavorful Dijon Sauce

7. Sauté Aromatics: Reduce the stovetop heat significantly to low or medium-low. Add the minced garlic and fresh thyme to the skillet, stirring them in the remaining rendered chicken fat. Cook for only about 30 to 60 seconds until they become fragrant. Watch closely to ensure the garlic does not burn, which happens quickly and can ruin the sauce flavor.
8. Deglaze the Pan: Pour in the dry white wine (if using). If substituting, use a splash of chicken broth here. Use a wooden spoon to vigorously scrape the bottom of the pan, dissolving all those browned bits (fond) into the liquid. This essential step adds significant depth and complexity to the flavor of the Dijon Chicken Thighs sauce. Simmer for 1 minute until the liquid is reduced slightly.
9. Whisk in Mustard and Broth: Pour in the remaining measured chicken broth and the crucial 1/4 cup of Dijon mustard. Whisk continuously until the mustard is fully incorporated and the sauce is smooth, uniform, and slightly thickened. Season the developing sauce with the measured 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Part 3: Baking, Finishing, and Serving

10. Return Chicken to Skillet: Turn off the stovetop heat. Carefully place the seared chicken thighs back into the skillet, skin-side up, nestling them gently into the Dijon sauce. Ensure the sauce covers the bottom of the pan but does not wash over the crispy skin.
11. Bake: Transfer the skillet immediately to the preheated 400°F (200°C) oven.
12. Finish Cooking: Bake for 15 to 20 minutes. The cooking time will vary slightly depending on the size of the thighs. Use your instant-read meat thermometer: the chicken is done when the internal temperature reaches 175°F (80°C). Insert the thermometer into the thickest part of the thigh, making sure to avoid hitting the bone.
13. Rest and Thicken Sauce: Remove the skillet from the oven. Immediately transfer the cooked Dijon Chicken Thighs to a cutting board or serving platter and tent loosely with foil. Let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring maximum moisture.
14. Finalize Sauce: Return the skillet containing the warm Dijon sauce to the stovetop over low heat. If using, whisk in the 2 tablespoons of heavy cream until the sauce becomes creamy and slightly richer. Simmer gently for just 1 to 2 minutes, allowing the sauce to thicken slightly. Taste the sauce and adjust seasonings (add a pinch more salt or pepper) if necessary.
15. Serve: Spoon the glorious Dijon pan sauce generously over the rested, crispy Dijon Chicken Thighs. Garnish with fresh chopped parsley if desired and serve hot. We recommend serving this dish with a rich side like our Authentic Slow Simmered Southern Collard Greens with Bacon and Ham Hocks for a comforting, complete meal.

Tips, Variations, and Common Mistakes for Dijon Chicken Thighs

While the classic recipe for Dijon Chicken Thighs is spectacular as written, understanding how to troubleshoot and modify the dish ensures perfection, regardless of dietary needs or pantry availability.

Pro Tips for Guaranteed Success

• The Critical Drying Step: We cannot stress this enough pat the chicken thighs until they are bone dry. Any residual moisture will turn your sear into a steam session, resulting in rubbery skin instead of crispy skin.
• Avoid Overcrowding: If you are doubling the recipe, use two skillets or sear in two separate batches. Crowding the pan drops the temperature instantly, preventing the fat from rendering quickly and stopping the formation of crispy skin.
• Don’t Waste the Fond: The deglazing process (Step 8) is where 80% of your flavor comes from. Ensure you scrape every last bit of caramelized goodness from the pan’s surface to maximize the depth of your Dijon sauce.
• Use Good Quality Dijon: Since the mustard is the primary flavor agent, investing in a reputable brand makes a difference. Avoid mustards with high sugar content, which can burn or make the sauce overly sweet.

Flavor and Ingredient Variations

The beauty of the creamy Dijon sauce is its adaptability. Feel free to incorporate these variations:

• Mushroom Dijon Chicken Thighs: Sauté 1 cup of sliced cremini mushrooms along with the garlic and thyme in Part 2. This adds an earthy layer that complements the mustard beautifully.
• Spice it Up: Add 1/4 teaspoon of red pepper flakes when sautéing the garlic for a subtle background heat that plays well against the tangy sauce.
• Herb Variations: If thyme isn’t available, rosemary works well, though use half the amount as it is more potent. Tarragon offers a wonderful anise-like flavor, classic in French cuisine, and pairs exceptionally well with Dijon chicken.

Dietary Modifications

• Dairy-Free Dijon Chicken Thighs: Simply omit the heavy cream. The sauce will be thinner but still intensely flavorful. You can try 2 tablespoons of full-fat coconut milk (not canned coconut cream) for a subtle creamy texture without altering the flavor profile significantly.
• Gluten-Free: This recipe is naturally gluten-free! Ensure your chicken broth and Dijon mustard labels confirm they do not contain hidden gluten thickeners, although this is rare.
• Using Chicken Breasts: If you absolutely must use chicken breasts, choose thick, boneless, skinless cuts. Reduce the searing time to about 3 minutes per side and significantly reduce the oven baking time (likely 10–12 minutes total), checking the internal temperature at 165°F (74°C). Note that the flavor and moisture will not match the dark meat thighs.

Common Mistakes to Avoid

1. Salting Too Late: If you only salt the sauce, the chicken skin itself will taste bland. Salt the chicken heavily before searing to infuse flavor from the start.
2. Burning the Garlic: Garlic burns quickly on high heat, becoming acrid. Always reduce the heat to low or turn it off entirely before adding the minced garlic, relying on the residual pan heat.
3. Serving Immediately: Skipping the 5-minute rest period results in juices running out when you cut the chicken, leading to drier meat. Always rest your Dijon Chicken Thighs under foil.

For more creative dinner ideas and flavor pairings, be sure to follow our boards and recipes on Pinterest, where we constantly share new ways to elevate classic meals like these Dijon Chicken Thighs.

Nutritional Breakdown and Benefits of Serving Dijon Chicken Thighs

Chicken thighs often get a bad reputation compared to the leaner chicken breast, but they offer substantial nutritional benefits, particularly when incorporated into a balanced meal like this creamy Dijon Chicken Thighs recipe. Understanding the nutritional composition can help you integrate this rich and satisfying dish into your healthy eating plan.

General Nutritional Profile (Per Serving, Estimated)

The following values are estimates for a single 6-8 ounce skin-on, bone-in chicken thigh serving, including a generous amount of the finished sauce (accounting for the oil, butter, and heavy cream used).

• Calories: Approximately 450–550 kcal
• Protein: 40–50 grams
• Fats (Total): 30–40 grams (Includes healthy monounsaturated and polyunsaturated fats from the olive oil and skin/thigh fat)
• Saturated Fat: Approximately 10–12 grams
• Carbohydrates: 5–8 grams (Primarily from the wine, broth, and heavy cream)
• Sodium: Varies significantly based on the salt added and the sodium content of the chicken broth (using low-sodium broth is advised).

It is important to note that the total calorie count depends heavily on the amount of heavy cream used and whether or not the skin is consumed. Removing the crispy skin post-cooking significantly reduces the fat and calorie count while still leaving the meat incredibly juicy from the cooking process.

Benefits of Bone-In, Skin-On Chicken Thighs

Choosing chicken thighs over breasts offers several key advantages:

1. High Protein Content: Chicken thighs are an excellent source of complete protein, crucial for muscle repair, growth, and satiety. The high protein content in these Dijon Chicken Thighs makes this a highly filling and satisfying meal.
2. Rich in Micronutrients: Dark meat is richer in certain vital nutrients than white meat. Chicken thighs contain higher levels of iron, zinc, and B vitamins (Niacin, B6, and B12). B vitamins are essential for energy metabolism and nerve function.
3. Source of Healthy Fats: While higher in fat than breasts, much of the fat in chicken thighs is unsaturated fat. Furthermore, the fat helps the body absorb fat-soluble vitamins (A, D, E, K). When rendered properly (as in the searing step), the resulting flavor is exponentially better than lean chicken.

The Benefits of Dijon Mustard and Thyme

• Mustard Antioxidants: Mustard seeds, the base for Dijon, contain high levels of antioxidants and trace minerals like selenium. The pungent nature of Dijon may also slightly aid in digestion and metabolism.
• Thyme’s Properties: Thyme is more than just a flavor enhancer; it contains thymol, a powerful essential oil known for its potential antiseptic and antioxidant properties. Using fresh thyme ensures you get the most concentrated flavor and benefit.

Overall, these Dijon Chicken Thighs provide a robust, nutrient-dense main course. When paired with a large serving of non-starchy vegetables (like asparagus or broccoli) and a moderate portion of complex carbohydrates (like quinoa or a small baked potato), it forms a wonderfully balanced and highly enjoyable dinner.

Frequently Asked Questions (FAQ) About Dijon Chicken Thighs

Conclusion: Your New Favorite Weeknight Dinner is Dijon Chicken Thighs

This recipe for crispy-skinned Dijon Chicken Thighs stands out as a true culinary triumph. It perfectly encapsulates the essence of comfort food elevated by simple, effective techniques. We’ve covered every crucial step, from the non-negotiable process of drying and searing the chicken to the sophisticated art of deglazing the pan to create a rich, creamy, and tangy Dijon sauce. The result is consistently juicy meat encased in a shattering crisp exterior, proving that chicken thighs are truly superior for flavor and texture.

If you master the stovetop-to-oven method outlined here, you gain not only a phenomenal recipe but a versatile skill set applicable to cooking countless other cuts of meat. Remember the keys to success: dry chicken, a hot skillet, undisturbed searing, and thorough deglazing.

Whether you served your Dijon Chicken Thighs with roasted potatoes, rice, or a simple salad, we are confident this dish will earn a permanent spot on your menu rotation. It’s flavor-packed, relatively quick, and always impressive. We encourage you to try this recipe tonight and experience the magic of cooking with bold, beautiful Dijon mustard.

We absolutely love hearing about your kitchen successes! Did you try adding mushrooms? Did you perfect that crispy skin? Share your experience in the comments below, and don’t forget to rate this recipe. Happy cooking, and enjoy these incredible Dijon Chicken Thighs!

Crispy Skinned Dijon Chicken Thighs

Tender bone-in, skin-on chicken thighs are seared until the skin is impossibly crispy, then finished in the oven submerged in a rich, tangy, and creamy Dijon mustard pan sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 450

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
• to taste Salt Plus additional salt for seasoning chicken
• to taste Black Pepper Plus additional 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 teaspoon Fresh Parsley Chopped, for garnish (Optional)

Equipment

• Oven-safe Skillet (Cast Iron or Stainless Steel)
• Tongs
• Meat Thermometer
• Whisk or Wooden Spoon

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 of the chicken heavily with salt and black pepper, and season the underside lightly as well.
2. Place a heavy oven-safe skillet (cast iron or stainless steel) 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. 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, leaving the rendered fat and 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 flavorful 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. Transfer the skillet immediately to the preheated 400°F (200°C) oven.
2. 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, inserted into the thickest part of the thigh, avoiding the bone.
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. Spoon the Dijon pan sauce generously over the rested chicken thighs. Garnish with fresh chopped parsley and serve hot.

Notes

Ensure your chicken thighs are very dry before searing; this is the key step to guaranteed crispy skin. If you do not have an oven-safe skillet, you can transfer the seared chicken and sauce mixture to a small baking dish before placing it in the oven for the final cooking step.