Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.5 cup low-sodium chicken broth
  • 0.33 cup heavy cream
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 3 tbsp honey
  • 1 tsp fresh thyme leaves

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides evenly with smoked paprika, garlic powder, salt, and black pepper.
  2. Heat neutral oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken and sear for 5–7 minutes per side until a deep, mahogany-colored crust forms and internal temperature reaches 165°F. Remove chicken to a plate.
  3. Lower heat to medium. Add butter to the pan. Sauté shallots and garlic for 1–2 minutes until translucent.
  4. Pour in chicken broth and use a wooden spoon to scrape the browned bits (fond) from the bottom of the pan.
  5. Whisk in Dijon mustard, whole grain mustard, and honey until smooth. Slowly pour in the heavy cream while continuously whisking to create a stable emulsion.
  6. Add fresh thyme and return the chicken and any resting juices to the pan. Simmer for 3-5 minutes until the sauce thickens and coats the chicken.