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Dijon Chicken Thighs

Crispy Dijon Chicken Thighs (Oven-Finished)

Bone-in, skin-on chicken thighs are pan-seared until the skin is perfectly crispy, then finished in the oven, nestled in a rich, savory Dijon pan sauce infused with garlic and fresh thyme.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Searing
  • 4 Bone-in, skin-on chicken thighs About 6-8 ounces each
  • 1 tablespoon Olive Oil For searing
  • 1 tablespoon Unsalted Butter For searing and flavor
  • to taste Salt Plus additional salt for seasoning chicken
  • to taste Black Pepper Plus additional pepper for seasoning chicken
Dijon Sauce
  • 2 cloves Garlic Minced finely
  • 1 teaspoon Fresh Thyme Leaves Or 1/2 teaspoon dried thyme
  • 1/4 cup Dry White Wine Such as Sauvignon Blanc (Optional, substitute with chicken broth)
  • 1/2 cup Chicken Broth Low sodium preferred
  • 1/4 cup Dijon Mustard Essential ingredient for the sauce
  • 2 tablespoons Heavy Cream For richness (Optional)
  • 1 teaspoon Fresh Parsley Chopped, for garnish (Optional)
  • 1/2 teaspoon Salt For the sauce
  • 1/4 teaspoon Black Pepper For the sauce

Equipment

  • Heavy Oven-Safe Skillet (Cast Iron or Stainless Steel)
  • Meat Thermometer
  • Tongs
  • Whisk

Method
 

Part 1: Preparation and Searing
  1. Preheat Oven and Prep Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry using paper towels. This step is critical for achieving crispy skin.
  2. Seasoning: Season the skin side of the chicken heavily with salt and black pepper. Season the underside lightly as well.
  3. Heat Skillet: Place a heavy oven-safe skillet (cast iron or stainless steel) over medium-high heat. Add the olive oil and the butter. Allow the butter to melt and the fat to shimmer.
  4. Sear the Chicken: Carefully place the chicken thighs in the hot skillet, skin-side down. Do not overcrowd the pan. Reduce the heat slightly to medium.
  5. Achieve Crispy Skin: Let the chicken sear undisturbed for 7 to 9 minutes, or until the skin is deep golden brown and exceptionally crispy. Use tongs to lift and check the color.
  6. Flip and Remove: Flip the chicken thighs and cook on the meat side for just 1 minute. Remove the chicken from the skillet and set it aside on a plate. Leave the rendered fat and flavorful browned bits (fond) in the pan.
Part 2: Creating the Dijon Sauce
  1. Sauté Aromatics: Reduce the heat to low or medium-low. Add the minced garlic and fresh thyme to the skillet. Cook for about 30 to 60 seconds until fragrant, ensuring the garlic does not burn.
  2. Deglaze: Pour in the dry white wine (if using) and/or a splash of chicken broth. Use a wooden spoon to scrape the bottom of the pan, dissolving the browned fond into the liquid. This adds significant depth of flavor to the sauce. Simmer for 1 minute until the liquid is reduced slightly.
  3. Whisk in Mustard: Pour in the remaining chicken broth and the Dijon mustard. Whisk continuously until the mustard is fully incorporated and the sauce is smooth and uniform. Season the sauce with the measured 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Part 3: Baking and Finishing
  1. Return Chicken to Skillet: Turn off the stovetop heat. Carefully place the seared chicken thighs back into the skillet, skin-side up, nestling them into the Dijon sauce.
  2. Bake: Transfer the skillet immediately to the preheated 400°F (200°C) oven.
  3. Finish Cooking: Bake for 15 to 20 minutes, or until the internal temperature of the chicken thighs reaches 175°F (80°C) when checked with a meat thermometer, inserted into the thickest part of the thigh, avoiding the bone.
  4. Rest and Thicken Sauce: Remove the skillet from the oven. Transfer the cooked chicken to a cutting board or serving platter and tent loosely with foil to rest for 5 minutes.
  5. Finalize Sauce: Return the skillet with the sauce to the stovetop over low heat. If using, whisk in the heavy cream until the sauce is creamy and slightly thicker. Simmer gently for 1 to 2 minutes. Taste the sauce and adjust seasonings (salt/pepper) if necessary.
  6. Serve: Spoon the Dijon pan sauce generously over the rested chicken thighs. Garnish with fresh chopped parsley if desired and serve hot.

Notes

Always use a meat thermometer when cooking chicken to ensure safety and prevent overcooking. If you skip the white wine, simply replace it with an equal amount of chicken broth during the deglazing step. For best results, use a cast iron skillet as it retains heat exceptionally well, ensuring a crispier skin.