Poulet Sauté Citron-Moutarde (Skillet Chicken Thighs with Lemon and Dijon)

Method

1. 1

   Pat the chicken thighs dry and season both sides with salt and pepper.

2. 2

   Warm the olive oil in a large skillet over medium-high heat and lay the thighs in without crowding. Sear undisturbed until deep golden, about 6 minutes.

   💡 Don't move them early — a proper sear releases the meat from the pan on its own.

3. 3

   Flip and cook the second side until browned and just cooked through, about 5 minutes more, then transfer to a plate.

4. 4

   Lower the heat, melt the butter in the same pan, and add the garlic and thyme, stirring until fragrant, about 30 seconds.

5. 5

   Whisk in the dijon mustard, lemon zest and juice, and the chicken stock, scraping up the browned bits from the bottom of the pan.

6. 6

   Simmer the sauce until slightly thickened, about 4 minutes, then return the chicken and any collected juices to the pan.

7. 7

   Spoon the sauce over the thighs, warm through for a minute, and serve straight from the pan.