Pan-Seared Chicken Thighs with Mustard Sauce

Ingredients

• 8 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 cloves garlic, minced
• 3 tbsp Dijon mustard
• 1/2 cup chicken broth
• 1/4 cup heavy cream

Instructions

1. 1Season the chicken thighs with salt and pepper on both sides.
2. 2Heat the olive oil in a large skillet over medium-high heat and sear the thighs for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
3. 3Lower the heat to medium, melt the butter in the same skillet, and saute the garlic for 30 seconds.
4. 4Whisk in the Dijon mustard and chicken broth, scraping up any browned bits from the pan.
5. 5Stir in the heavy cream and simmer for 2-3 minutes until slightly thickened.
6. 6Return the chicken to the skillet, spoon the sauce over the top, and serve warm.

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