Dijon Chicken Thighs: The Ultimate Recipe for Crispy Skin and Creamy Mustard Sauce

Welcome to the ultimate guide for mastering Dijon Chicken Thighs a dish that perfectly balances complexity of flavor with simplicity of execution. If you are searching for a weeknight dinner that feels decidedly gourmet, your search ends here. This recipe centers around achieving a profoundly flavorful, creamy, and tangy Dijon sauce base, coupled with the unmatched texture of perfectly rendered, shatteringly crisp chicken skin. Forget dry chicken breasts; we are utilizing succulent bone-in, skin-on chicken thighs, ensuring maximum juiciness and depth in every bite.

The beauty of these oven-finished Dijon Chicken Thighs lies in the method: we first sear the chicken in a hot skillet to build flavor and achieve that crucial crispy skin. Then, we leverage the flavorful browned bits (fond) left in the pan to build a luxurious pan sauce, right on the stovetop. Finally, the chicken is nestled back into the sauce and finished in the oven, guaranteeing the meat cooks through evenly while the sauce reduces beautifully. It’s an efficient process that locks in flavor and moisture, transforming simple ingredients garlic, thyme, broth, and, of course, authentic Dijon mustard into an unforgettable culinary experience that rivals any bistro classic. Prepare to elevate your dinner rotation with this rich, satisfying, and easy-to-master meal.

Why You’ll Love These Dijon Chicken Thighs: The Perfect Weeknight Gourmet Meal

There are countless chicken recipes available, but few deliver the consistent, high-impact flavor and textural contrast that these Dijon Chicken Thighs provide. This isn’t just another quick dinner; it’s a culinary triumph achieved in under an hour, making it ideal for busy weeknights when you still crave something extraordinary. The primary reason cooks and diners alike fall in love with this recipe is the incredible dual texture.

First, let’s talk about the skin. By meticulously patting the bone-in chicken thighs dry and searing them aggressively in a combination of olive oil and butter, we initiate the Maillard reaction. This crucial step is responsible for the deep golden-brown color and the satisfying crunch. Unlike recipes where chicken is simply baked or braised, this method ensures the skin remains crispy even as the chicken finishes cooking submerged in the flavorful sauce. The contrast between the salty, crunchy exterior and the moist, tender dark meat beneath is absolutely addictive.

Second is the transformative power of the creamy Dijon sauce. Dijon mustard is more than just a condiment here; it acts as an emulsifier, thickening the sauce while lending a signature tangy bite. When mixed with savory chicken broth, fragrant garlic, fresh thyme, and a touch of richness from heavy cream (if using), the mustard creates a complex, perfectly balanced sauce. The secret to its depth lies in the deglazing process. The precious browned bits (the “fond”) left in the skillet after searing the Dijon Chicken Thighs are scraped up and dissolved into the wine and broth, adding layers of umami that a simple sauce made in a separate pot could never achieve. This one-pan sauce construction means minimal cleanup but maximum flavor return.

Furthermore, this preparation method guarantees exceptionally juicy results. Bone-in, skin-on chicken thighs naturally stay moist, thanks to their higher fat content, but finishing them in the oven while partially submerged in the sauce acts as a gentle braise, preventing any chance of dryness. This is truly a foolproof way to cook dark meat perfectly every time. If you often find yourself defaulting to dishes like simple roasted vegetables or basic pasta, incorporating this skillet chicken recipe elevates your cooking game instantly, convincing everyone at the table that you spent hours preparing this sophisticated yet comforting meal. The inherent warmth and tang of the sauce make these Dijon Chicken Thighs an instant classic, suitable for pairing with everything from mashed potatoes to crusty bread for soaking up every last drop of that magnificent creamy Dijon sauce.

Why You Should Try This Creamy Dijon Chicken Thighs Recipe Tonight

Choosing a new recipe can often feel like a gamble, but this recipe for creamy Dijon Chicken Thighs offers guaranteed success and significant benefits over standard chicken preparations. The primary reason to move this dish to the top of your cooking list is the incredible balance of flavors. The robust, slightly spicy tang of high-quality Dijon mustard is mellowed by the rich chicken broth and butter, while the fresh thyme introduces an earthy, aromatic lift. It is a harmonious combination that avoids being overly acidic or excessively rich.

Beyond flavor, let’s consider the practical benefits. This recipe utilizes a powerful and efficient cooking technique: sear, sauce, and bake. This means you capitalize on three different heat sources and cooking environments to produce specialized results: high heat on the stovetop for the perfect sear, medium heat for building the foundational sauce, and consistent oven heat for moist, internal cooking. Mastering this hybrid approach is a core skill for any home chef looking to produce restaurant-quality meals without specialized equipment. If you can sear a steak, you can master these Dijon Chicken Thighs.

The versatility of these bone-in chicken thighs is also a major selling point. While perfect served over rice or noodles, the sauce is robust enough to complement complex side dishes. Imagine pairing the tangy mustard sauce with rich, savory comfort food like The Ultimate Classic Cheesy Broccoli Casserole the combination is unbeatable. Moreover, the prep time is minimal. Once the chicken is seasoned and the garlic is minced, the cooking process flows smoothly from one step to the next, making this a true 30-minute active cooking time meal.

For those interested in meal prepping, Dijon Chicken Thighs reheat wonderfully. Dark meat is forgiving and maintains its moisture even after refrigeration, making leftovers a desirable option for lunch the next day. The sauce base solidifies slightly when cooled, intensifying its flavor, and loosens beautifully when gently reheated on the stovetop or in the microwave. Furthermore, unlike some pan sauces that require specific flours or thickeners, the natural starches and fats, combined with the emulsifying properties of the mustard and heavy cream, create a naturally stable and luxurious sauce. This means less worry about grainy or split sauces. If you appreciate dishes that offer profound, complex flavors without demanding complex techniques, incorporating these crispy chicken skin Dijon delights into your weekly menu is a must. The deep, savory notes found here offer a wonderful alternative to common pasta dishes, such as French Onion Pasta, when you crave rich protein instead of carbohydrates.

Ingredients and Necessary Utensils for Perfect Dijon Chicken Thighs

Achieving outstanding Dijon Chicken Thighs starts with selecting high-quality ingredients, particularly the chicken and the mustard itself. The precise balance of fats, aromatics, and liquids ensures a perfectly savory and creamy final dish. Here is a detailed breakdown of what you need and why each component is vital.

The Essential Ingredients for Creamy Dijon Sauce

Notes on Ingredient Selection

• The Power of Dijon: Do not skimp on the mustard quality. Authentic French Dijon, known for its pale yellow color and sharper tang, is key to the flavor profile of the creamy Dijon sauce. Standard American yellow mustard is too vinegary and lacks the depth required.
• Aromatics: We use fresh garlic and thyme. Because these cook quickly, they must be added to a pan that has cooled slightly (low heat) to prevent burning, which would ruin the sauce’s flavor.
• The Role of Wine: The dry white wine serves two purposes: deglazing the pan to lift the maximum flavor from the fond, and adding an acidic complexity. If omitting, substitute with an equal amount of chicken broth, perhaps adding a small squeeze of lemon juice later in the sauce preparation for a hint of tang.
• The Chicken Thighs: Choosing bone-in, skin-on chicken thighs is essential. The dark meat is fattier and far more forgiving than chicken breast, ensuring the dish remains moist even after high-heat searing and oven baking.

Essential Tools for Cooking Dijon Chicken Thighs

The success of this recipe relies heavily on using the correct equipment, especially an oven-safe skillet that can handle high heat and retain it evenly.

• Heavy Oven-Safe Skillet (The Must-Have): A 10-inch or 12-inch cast iron skillet or a high-quality stainless steel pan is ideal. Cast iron is particularly good because it maintains heat extremely well, allowing for the best sear on the crispy chicken skin. Ensure your skillet is safe to transfer directly from the stovetop to a 400°F (200°C) oven.
• Tongs: Essential for safely handling the chicken during the searing process, ensuring you don’t puncture the skin and release precious moisture.
• Meat Thermometer: Absolutely critical for food safety and perfection. Chicken thighs are done at 175°F (80°C), although they are safe to eat at 165°F. Cooking them closer to 175°F-180°F allows the connective tissues to break down further, making the dark meat wonderfully tender.
• Wooden Spoon or Spatula: Necessary for scraping up the fond during the deglazing step. A wooden spoon won’t scratch your skillet.
• Whisk: Used to smoothly incorporate the Dijon mustard and heavy cream into the liquid base, preventing clumps and ensuring a homogenous sauce.

Detailed Instructions for Mastering Crispy-Skin Dijon Chicken Thighs

Follow these steps precisely to achieve crispy, flavorful skin and a rich, perfectly seasoned sauce. The key is managing the heat and ensuring everything is prepared before you begin searing.

Part 1: Preparation and Searing for Crispy Chicken Skin

1. Preheat Oven and Prep Chicken: Preheat your oven to 400°F (200°C). Lay the chicken thighs out on a cutting board. This step is perhaps the most important for texture: Pat the chicken thighs thoroughly dry using paper towels. Any moisture remaining on the skin will prevent searing and result in steamed, soggy skin instead of crispy skin.
2. Seasoning: Season the skin side of the chicken aggressively and generously with salt and black pepper. We want the seasoning to adhere well to the dry surface. 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 fully melt and the fat mixture to become extremely hot it should shimmer slightly but not smoke excessively.
4. Sear the Chicken: Carefully place the seasoned chicken thighs in the hot skillet, skin-side down. Maintain medium heat. Do not overcrowd the pan; if necessary, sear in batches to ensure the fat temperature doesn’t drop drastically, which would hinder the crisping process.
5. Achieve Crispy Skin: Let the chicken sear undisturbed for 7 to 9 minutes. Do not flip or move the chicken during this time. The goal is patience. Use tongs to gently lift one edge and check the color. When the skin is deep golden brown, almost mahogany, and exceptionally crispy, it is ready.
6. Flip and Remove: Flip the chicken thighs and cook on the meat side for just 1 minute. This is only to build a slight crust on the underside and start the cooking process. Remove the chicken from the skillet and set it aside on a plate. Crucially, leave the rendered fat and flavorful browned bits (fond) in the pan. This fond is the base of your creamy Dijon sauce.

Part 2: Creating the Rich Dijon Sauce

7. Sauté Aromatics: Reduce the stovetop heat to low or medium-low. If there is an excessive amount of rendered fat, you may carefully spoon out all but about 1 tablespoon. Add the minced garlic and fresh thyme to the skillet. Cook for only about 30 to 60 seconds until fragrant. Watch carefully to ensure the garlic does not burn, as burnt garlic tastes bitter.
8. Deglaze: Pour in the dry white wine (if using) and/or a splash of chicken broth. The liquid should bubble immediately. Use a wooden spoon or spatula to aggressively scrape the bottom of the pan, dissolving the browned fond into the liquid. This process, deglazing, adds significant depth of flavor to the sauce. Simmer for 1 minute until the liquid has reduced slightly by about one-third.
9. Whisk in Mustard and Broth: Pour in the remaining chicken broth and the full 1/4 cup of 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. Taste and adjust.

Part 3: Baking and Finishing the Dijon Chicken Thighs

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 into the Dijon sauce. Ensure the sauce comes up around the sides of the chicken, but try to keep the crispy skin above the sauce level.
11. Bake: Transfer the skillet immediately to the preheated 400°F (200°C) oven.
12. Finish Cooking: Bake for 15 to 20 minutes. Monitor the internal temperature; the chicken thighs are done when they reach 175°F (80°C) when checked with a reliable meat thermometer, inserted into the thickest part of the thigh, avoiding the bone.
13. Rest and Thicken Sauce: Remove the skillet from the oven. Transfer the cooked Dijon Chicken Thighs to a cutting board or serving platter and tent loosely with foil. Let them rest for 5 minutes. This resting period allows the juices to redistribute, leading to more tender meat.
14. Finalize Sauce: 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. The sauce should coat the back of a spoon. Taste the sauce one final time and adjust seasonings (salt/pepper) if necessary.
15. Serve: Spoon the Dijon pan sauce generously over the rested bone-in chicken thighs. Garnish with fresh chopped parsley if desired and serve hot. Serve alongside creamy mashed potatoes or crusty bread to fully enjoy every last drop of the decadent sauce.

Tips, Variations, and Common Mistakes to Avoid with Dijon Chicken Thighs

While this recipe is straightforward, a few expert tips can ensure your Dijon Chicken Thighs turn out perfectly every time. Knowing how to troubleshoot and adjust ingredients also maximizes the versatility of this weeknight dinner idea.

Pro Tips for Success

• The Dry Pat is Key: We cannot overstate this. If the chicken skin is even slightly damp, the heat energy will be used to evaporate the water rather than crisping the fat. Pat dry, then immediately season.
• Room Temperature Start: For the most even searing and cooking, allow the chicken thighs to sit out of the refrigerator for 20–30 minutes before seasoning and searing. This ensures the center isn’t ice cold when it hits the hot pan.
• Use Low Heat for Aromatics: Garlic burns in seconds in high heat. After removing the chicken, reduce the heat significantly before adding the garlic and thyme. You want to cook them gently until fragrant, not brown them.
• Scraping the Fond: Ensure you use the wine or broth to really scrub the bottom of the pan thoroughly. That sticky brown residue is pure flavor, and it is essential for the depth of the creamy Dijon sauce.

Variations and Substitutions

Protein Alternatives

• Chicken Breasts: If you prefer white meat, use boneless, skinless chicken breasts. However, you must adjust the cooking time significantly. Sear for only 2-3 minutes per side, then bake for 10-15 minutes, or until an internal temperature of 165°F (74°C) is reached. Note that chicken breasts will not provide the same depth of flavor as bone-in chicken thighs.
• Pork Chops: This creamy Dijon sauce is magnificent with thick-cut, bone-in pork chops. Sear them similarly and adjust baking time based on thickness.

Sauce Variations

• Mushroom Dijon Chicken: Sauté 1 cup of sliced mushrooms (cremini or button) with the garlic and thyme. They will soak up the rendered chicken fat beautifully and add an extra layer of earthiness to the Dijon Chicken Thighs.
• Spicy Dijon Sauce: Add 1/2 teaspoon of red pepper flakes along with the garlic for a touch of heat, or include a dash of hot sauce when adding the broth.
• Dairy-Free/Vegan Variation: To make the sauce creamier without heavy cream, you can use full-fat coconut milk (ensure it’s unsweetened, and note that it will impart a subtle coconut flavor) or a good quality unsweetened cashew cream/milk alternative. For the main dish, use firm tofu or large pieces of cauliflower steak, focusing on searing them well before adding them back to the sauce. The foundation of the skillet chicken recipe remains gluten-free, making it accessible to many diets.
• Herb Swaps: If thyme isn’t available, rosemary pairs beautifully with Dijon and chicken, though use slightly less as rosemary is more potent.

Common Mistakes to Avoid

1. Crowding the Pan: Placing too many chicken thighs in the skillet at once will rapidly drop the pan temperature, causing the chicken to steam rather than sear. This leads directly to soggy skin. If your skillet is small, sear in two batches.
2. Flipping Too Soon: If the chicken sticks to the pan when you try to lift it, it’s not ready. When the sear is fully formed, the chicken will naturally release from the pan surface. Attempting to flip early will tear the skin.
3. Skipping the Rest: Just like any cooked meat, the Dijon Chicken Thighs need 5 minutes of rest after coming out of the oven. This allows the internal juices, which have been forced to the center by the heat, to redistribute throughout the meat, resulting in maximum juiciness. If you cut immediately, the juices will run out, leaving the meat drier. Even a simple recipe like No Bake Peanut Butter Energy Bites benefits from a short chill time, and meat definitely needs a rest!

Nutritional Values and Benefits of Dijon Chicken Thighs

Chicken thighs often get overlooked in favor of white meat, but they are an excellent source of nutrients and contribute significantly to satiety in a meal. This recipe for Dijon Chicken Thighs offers a robust nutritional profile, leaning heavily towards protein and healthy fats, making it a wonderful choice for those following moderate-to-low carbohydrate diets.

Estimated Nutritional Breakdown (Per Serving, 1 Thigh with Sauce)

Please note these values are estimates and can vary significantly based on the size of the chicken thigh, the amount of fat rendered, and whether heavy cream is included in the sauce.

• Calories: 450–550 kcal
• Protein: 40–45 grams
• Fat: 30–40 grams (predominantly unsaturated fats from the skin and dark meat)
• Carbohydrates: 3–5 grams (minimal, mainly from wine, garlic, and cream)
• Sodium: 600–800 mg (Highly dependent on the sodium content of the broth and how much additional salt is used.)

Health Benefits of Bone-In Chicken Thighs

1. High in Bioavailable Protein: Chicken thighs are rich in high-quality protein, essential for muscle repair, immune function, and overall metabolic health. The 40+ grams of protein per serving ensure you feel full and satisfied long after the meal.
2. Rich in Iron and Zinc: Dark meat contains significantly more iron than white meat, which is vital for oxygen transport in the blood. It is also an excellent source of zinc, a mineral crucial for immune system support and wound healing.
3. B Vitamins Powerhouse: Chicken thighs are packed with B vitamins, particularly Niacin (B3), Pyridoxine (B6), and Cobalamin (B12). These are fundamental for energy production and maintaining healthy nervous system function.
4. Healthy Fats: While higher in fat than breasts, much of the fat in bone-in chicken thighs is monounsaturated and polyunsaturated fat. Furthermore, much of the saturated fat is rendered out during the searing process, leaving behind mostly flavor and moisture.

Benefits of Dijon Mustard and Thyme

The core ingredients of the creamy Dijon sauce also contribute subtle health benefits:

• Dijon Mustard: Mustard seeds contain antioxidants and are a great source of minerals like selenium and magnesium. As a low-calorie flavor enhancer, Dijon allows you to add immense depth without adding significant fat or sugar.
• Thyme: This herb is known for its antimicrobial properties. Thyme is also a good source of Vitamin C and Vitamin A, adding a boost of antioxidants to your plate.
• Garlic: Contains allicin, a compound known for its anti-inflammatory and cardiovascular benefits. Using fresh garlic, as directed in this skillet chicken recipe, ensures these compounds are active and potent.

Overall, Dijon Chicken Thighs provide a hearty, satisfying, and nutrient-dense meal. When paired with low-carb sides like steamed green beans or roasted asparagus, it becomes an extremely balanced and healthy dinner option.

FAQs About Dijon Chicken Thighs

What is the secret to achieving extra crispy skin on Dijon Chicken Thighs?

Can I use boneless, skinless chicken breasts instead of bone-in chicken thighs in this recipe?

How do I prevent my Dijon sauce from splitting or being too thin?

What are the best side dishes to serve with Dijon Chicken Thighs?

Can I make these Dijon Chicken Thighs ahead of time for meal prep?

Conclusion: Mastering the Art of Dijon Chicken Thighs

The journey to creating perfect Dijon Chicken Thighs is a rewarding one, combining fundamental cooking techniques with minimal ingredients to produce a dish of exceptional flavor. We’ve established that the key to this recipe’s success lies in patience during the searing process, ensuring that satisfying crunch of the crispy chicken skin, and then utilizing the resulting fond to craft the deeply savory and complex creamy Dijon sauce.

This dish truly embodies the definition of a “weeknight gourmet” meal. It requires only one pan, uses affordable and accessible ingredients, and yet delivers a sophisticated flavor profile thanks to the sharp, tangy depth of authentic Dijon mustard, balanced perfectly by rich cream and aromatic thyme. Whether you are hosting a dinner party or simply seeking to elevate your routine weeknight meal, this skillet chicken recipe provides a reliable blueprint for success.

If you love quick, hearty meals that deliver maximum flavor, be sure to check out some of our other fast recipes, such as our guide to No Bake Peanut Butter Energy Bites for a quick fuel boost! For more mouthwatering meal ideas and kitchen tips, don’t forget to follow our culinary adventures on Pinterest, where we share the best in comfort food and easy cooking inspiration.

Now that you are equipped with the detailed instructions and expert tips, there’s nothing stopping you from trying these magnificent Dijon Chicken Thighs tonight. Grab your skillet, embrace the power of the sear, and prepare to delight your taste buds with this unforgettable classic. We encourage you to try this recipe, share your photos, and tell us how you served your beautiful, crispy-skinned chicken!

Crispy Skin Dijon Chicken Thighs (One-Pan)

Bone-in, skin-on chicken thighs are seared until the skin is perfectly crisp, then finished in the oven submerged in a creamy, tangy Dijon mustard sauce. This classic recipe is ready in under an hour using just one oven-safe pan.

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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: 485

Ingredients Equipment Method Notes

Ingredients

  

Chicken and Seasoning

• 4 Bone-in, skin-on chicken thighs About 6-8 ounces each, patted dry
• 1 tablespoon Olive Oil For searing
• 1 tablespoon Unsalted Butter For searing and flavor
• Salt To taste, plus 1/2 teaspoon for the sauce
• Black Pepper Freshly ground, plus 1/4 teaspoon for the sauce

Dijon Sauce Ingredients

• 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

• 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 of the chicken heavily with salt and black pepper; season the underside lightly as well.
2. Heat 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. 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. Deglaze the pan: 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. Whisk in Mustard: Pour in the remaining chicken broth and the Dijon mustard. Whisk continuously until the mustard is fully incorporated and the sauce is smooth. Season the sauce with the measured 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Part 3: Baking and Finishing

1. Return Chicken to Skillet: Turn off the stovetop heat. Carefully place the seared chicken thighs back into the skillet, skin-side up, nestling them into the Dijon sauce. Do not submerge the crispy skin.
2. Bake: 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), checked in the thickest part of the thigh (avoiding the bone).
3. Rest and Thicken Sauce: 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. Finalize Sauce: 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 parsley, and serve hot.

Notes

For best results, use a sturdy, heavy-bottomed skillet like cast iron—it holds heat well and ensures the crispiest skin. If you skip the white wine, increase the chicken broth to 3/4 cup for the deglazing and sauce base. This recipe pairs excellently with mashed potatoes or rice to soak up the creamy Dijon sauce.