Preheat your oven to 425 degrees Fahrenheit.

Salt and pepper the chicken thighs on both sides. Be sure to use kosher salt, table salt is way saltier and this might create an issue considering this is a dijon-mystard based recipe (it’s pretty salty already).

Drizzle olive oil into a large, oven-safe skillet or braiser over medium-high heat.

Sear the thighs on each side until the skin is golden brown. About 5-8 minutes on each side, if the chicken is sticking to the pan, let it cook until it releases easily.

Remove the chicken thighs and set them aside, turn the heat down to low.

Add the shallot and saute for 1-2 minutes until they begin to sweat.

Add the dijon mustard, and stir it around for another minute. You want to get it toasty.

Next whisk in the chicken broth, be sure to scrape all of those brown bits from the bottom of the pan.

Next add the heavy cream and turn the heat off.

Finally stir in the whole grain mustard.

Return the chicken to the pan.

Bake for 20-25 minutes or until the internal temperature of the chicken reads 165 degrees F at a minimum. But I like it best when it’s closer to 175-185 degrees F, because this allows the connective tissue to melt, creating melt-off-the-bone meat.

Top with fresh thyme or parsley for garnish, if you’d like.