Crisp-skinned, pan-roasted chicken delivers juicy meat and a golden-brown crust. The shallot-mustard cream sauce is silky, tangy, and lightly herb-scented. Butter and a splash of white wine round the sauce with a smooth finish. Serve hot spooned over chicken with roasted potatoes or a simple green salad. Ideal for a cozy weeknight dinner or an unfussy weekend meal with guests.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.5 lb)
- Kosher salt (1 1/2 teaspoons) and freshly ground black pepper (1 teaspoon)
- Olive oil (2 tablespoons)
- Unsalted butter (2 tablespoons)
- Shallot, finely minced (1 small)
- Dijon mustard (1 tablespoon)
- Whole-grain mustard (1 teaspoon)
- Dry white wine (1/3 cup, optional)
- Low-sodium chicken stock (3/4 cup)
- Heavy cream (1/3 cup)
- Fresh thyme leaves, chopped (1 tablespoon)
- Fresh parsley, chopped (1 tablespoon)
- Fresh lemon juice (1 teaspoon)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs very dry with paper towels and season both sides generously with salt and pepper.
- Heat a large ovenproof skillet over medium-high heat and add the olive oil. When shimmering, place the thighs skin-side down and sear without moving until the skin is deep golden and crisp, about 6–8 minutes.
- Flip the thighs and sear the second side 1–2 minutes. Add 1 tablespoon butter to the pan, spoon some melted butter over the skin, then transfer the skillet to the preheated oven and roast until the internal temperature reaches about 160°F (approximately 12–15 minutes depending on thickness).
- Remove the chicken to a plate and tent loosely with foil to rest while you make the sauce; reserve the skillet with the browned bits and fat.
- Place the skillet over medium heat and spoon off all but about 1 tablespoon of fat. Add the remaining 1 tablespoon butter and the minced shallot and cook until softened, about 1–2 minutes, stirring so the shallot does not brown.
- If using, pour in the white wine to deglaze the pan, scraping up any browned bits, and simmer until reduced by about half. If not using wine, skip to the next step and pour in a splash of stock.
- Add the chicken stock and bring to a gentle simmer for 2–3 minutes. Whisk in the Dijon and whole-grain mustards, then stir in the cream and simmer until the sauce thickens slightly, about 2–3 minutes.
- Stir in the chopped thyme, parsley, and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken to the skillet or spoon the sauce over each thigh to coat. Serve immediately with the sauce spooned over and your choice of roasted potatoes or a green salad.
Tips or Variations
- For extra-crispy skin, dry the thighs uncovered in the refrigerator for a few hours before cooking.
- Substitute boneless skin-on breasts (reduce oven time) or add halved baby potatoes to the skillet to roast alongside the chicken.
