Ingredients
Scale
Keeping ingredients straightforward and accessible is key in my kitchen. Here’s what you’ll need:
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1/4 cup brown sugar, packed
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon apple cider vinegar
If you find yourself short on an ingredient, fear not—substitutions are part of the fun. For a lighter touch, swap heavy cream with half-and-half, or add a touch of honey for extra sweetness.
Instructions
Let’s dive into the cooking process:
- Preheat your oven to 375°F.
- In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper.
- Sear the chicken thighs on each side until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant, about 1 minute.
- Add brown sugar, Dijon mustard, and apple cider vinegar to the skillet. Stir to combine.
- Pour in heavy cream and add thyme leaves. Stir until the sauce begins to thicken slightly.
- Return the chicken thighs to the skillet, spooning sauce over each piece.
- Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Let it rest for a few minutes before serving, allowing the flavors to meld beautifully.
Cooking is where my heart finds its rhythm, and this recipe is no exception. Each step is a dance, bringing together flavors that remind me of family and home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International