---
title: Poulet Sauté Citron-Moutarde (Skillet Chicken Thighs with Lemon and Dijon)
servings: 4
prep time: 10 minutes
cook time: 22 minutes
source: https://mycibora.com/recipes/skillet-chicken-thighs-lemon-dijon
---

Gather @chicken thigh{700%g}, @fresh thyme{3%sprig} and @black pepper{}.

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

Warm the @olive oil{1%tbsp} in a large skillet over medium-high heat and lay the thighs in without crowding. Sear undisturbed until deep golden, about 6 minutes. ~{6%minutes}

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

Lower the heat, melt the @butter{30%g} in the same pan, and add the @garlic{3%clove} and thyme, stirring until fragrant, about 30 seconds. ~{30%seconds}

Whisk in the @dijon mustard{2%tbsp}, @lemon{1} zest and juice, and the @chicken stock{200%ml}, scraping up the browned bits from the bottom of the pan.

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

Spoon the sauce over the thighs, warm through for a minute, and serve straight from the pan. ~{1%minutes}