Juicy and delicious pan seared chicken thighs are cooked until golden brown, then smothered in a creamy Dijon sauce!
- Chicken thighs
- Heavy cream
- Dijon mustard
- Chicken stock
- White wine
- Olive oil
- Salt and pepper
Add salt and pepper to both sides of the chicken.
Sauté them in a large skillet. Cook for 5-7 minutes on each side.
Remove the chicken and set aside. Add in the butter and onions to sauté for 2 minutes, then add in the garlic.
Deglaze the pan with the white wine. Continue cooking until the wine has almost completely evaporated,
Add in the rest of the ingredients except for the chicken. Simmer on medium heat, until the sauce has thickened.
Add the chicken back in and serve once heated through.
View the full printable recipe with nutritional info by clicking below!