Brown Sugar Dijon Chicken Thighs: Easy & Amazing 1-Pan Dinner

Scale

6 boneless, skinless chicken thighs

3 tbsp Dijon mustard

2 tbsp brown sugar

3 cloves garlic, minced

½ cup chicken broth

½ cup heavy cream

2 tbsp olive oil

1 tbsp butter

Salt and pepper to taste

Fresh thyme, for garnish

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1. Heat olive oil in a skillet over medium heat.

2. Season chicken thighs with salt and pepper, then sear 6 minutes per side until golden.

3. Remove chicken and set aside. Melt butter in the same pan, add garlic, Dijon mustard, and brown sugar.

4. Whisk in broth and cream, stirring until sauce thickens slightly.

5. Return chicken to pan, coat with sauce, and simmer 10 minutes.

6. Garnish with fresh thyme and serve hot.

For lighter sauce, use half-and-half instead of cream.

Add a splash of white wine for extra depth.

Store leftovers in the fridge for up to 2 days.