Crispy skin-on chicken thighs are pan-seared until golden, then finished in a rich creamy sauce made with sautéed mushrooms, shallots, and tangy Dijon mustard. This French-inspired dish delivers restaurant-quality results with minimal effort.
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Pat the chicken thighs completely dry with a paper towel. Season generously on all sides with salt and freshly ground black pepper.
Place the chicken thighs skin-side down in a cold, dry skillet. Turn the heat to medium and cook until the skin is deeply golden brown and crispy, about 10-15 minutes. Flip and cook for another 5-7 minutes, or until cooked through. Remove the chicken from the pan and set aside.
Pour off any excess fat, leaving about 1 tablespoon in the pan. Add the butter and let it melt.
Add the finely chopped shallot and sauté for 1-2 minutes until softened and fragrant.
Add the mushrooms to the pan, season with a pinch of salt, and cook until they have released their liquid and started to brown, about 5 minutes.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a spatula.
Stir in the heavy cream, fresh thyme sprigs, and Dijon mustard. Bring the sauce to a simmer and cook for 2-3 minutes until it has slightly thickened.
Return the crispy chicken thighs to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
Serve immediately, with extra sauce spooned over the top.
Store chicken and sauce together in an airtight container for up to 3 days. Reheat gently over low heat for 5-7 minutes until warmed through; add a splash of broth if the sauce has thickened too much.
Start skin-side down in a cold, dry skillet over medium heat. Do not move the chicken. Cook for 10-15 minutes until deeply golden and crispy before flipping. Pat the thighs completely dry before cooking.
Cook the chicken and sauce separately up to 1 day ahead. Refrigerate both covered. Reheat the sauce gently over low heat, then add the chicken back in to warm through for 3-5 minutes.
Beech mushrooms are used in this recipe, but cremini, button, or oyster mushrooms work well. Avoid delicate varieties that fall apart easily. Use about 4 oz total.
Use crème fraîche for a tangier sauce, or mix Greek yogurt with a cornstarch slurry for a lighter version. Stir in off heat to prevent curdling. Avoid low-fat cream products, which break easily.
After flipping, cook for 5-7 minutes until the thickest part reaches 165°F (74°C) on an instant-read thermometer, or pierce the thickest part—juices should run clear with no pink.
