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A quick and flavorful weeknight dinner featuring crispy bone-in, skin-on chicken thighs glazed with a sweet and tangy brown sugar and Dijon mustard sauce, finished with a creamy herb sauce.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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 (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering.
  4. Place the chicken thighs skin-side down in the skillet and sear undisturbed until the skin is golden brown and crispy, about 5 to 7 minutes.
  5. If your skillet is not oven-safe, transfer the seared chicken to a baking dish.
  6. Flip the chicken thighs so they are skin-side up.
  7. In a small bowl, mix the brown sugar and Dijon mustard until smooth.
  8. Spread the brown sugar–Dijon glaze evenly over the skin of each chicken thigh.
  9. Place the skillet or baking dish in the preheated oven and bake until the chicken is cooked through, 20 to 25 minutes, or until it reaches an internal temperature of 165°F (74°C).
  10. Carefully remove the pan from the oven and pour the heavy cream around the chicken thighs in the pan.
  11. Return the pan to the oven and bake for another 5 minutes to warm and thicken the sauce.
  12. Sprinkle with chopped fresh parsley, if desired.

Notes

Patting the chicken dry is essential for crispy skin., Adjust the sweetness or tanginess by varying the amount of brown sugar or Dijon mustard., If using boneless, skinless chickens, reduce the cooking time and monitor internal temperature carefully., Substitutions: Maple syrup or honey can replace brown sugar; spicy brown or whole-grain mustard can replace Dijon mustard; half-and-half, crème fraîche, or full-fat coconut milk can replace heavy cream for variations or dietary preferences., Adding minced garlic, shallots, white wine, herbs (thyme, rosemary, smoked paprika), or spicy elements (red pepper flakes, sriracha) can enhance flavor., Roast vegetables like baby potatoes, carrots, or Brussels sprouts in the skillet for a one-pan meal., Leftovers store well in the refrigerator for 3-4 days or freezer for 2-3 months; reheat gently to preserve texture and add cream if sauce thickens or separates.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: Approx. 400 kcal per serving
  • Fat: Approx. 25 g per serving
  • Carbohydrates: Approx. 15 g per serving
  • Protein: Approx. 30 g per serving