Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
Pat the chicken thighs dry with paper towels. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, thyme, and parsley. Rub the seasoning mixture all over the chicken thighs, ensuring they are well coated.
In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 4 minutes, then remove the chicken from the pan and set aside.
In the same pan, pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the heavy cream and Dijon mustard (if using). For a thicker sauce, dissolve 1 teaspoon of cornstarch in a little water and stir it into the mixture.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is fully cooked and tender.
Remove the chicken from the heat and let it rest for a few minutes. Serve hot with mashed potatoes, rice, or roasted vegetables, spooning the creamy sauce over the top.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 420
- Sugar: 1g
- Fat: 28g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g