Description
A quick and flavorful recipe for creamy brown sugar Dijon chicken thighs, perfect for a weeknight dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup packed brown sugar
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes.
- Flip the chicken thighs.
- In a small bowl, whisk together the brown sugar and Dijon mustard until combined.
- Spread the brown sugar Dijon mixture evenly over the skin of the chicken thighs.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven. Carefully pour the heavy cream into the skillet around the chicken thighs.
- Return the skillet to the oven for another 5 minutes, allowing the sauce to thicken slightly.
- Garnish with fresh parsley, if desired. Serve immediately.
Notes
- Ensure chicken thighs are patted dry for crispy skin.
- Adjust brown sugar and Dijon mustard to your taste preference.
- If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before adding the brown sugar mixture and baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared and Baked
- Cuisine: American