Skillet Chicken with Creamy Herb Pan Sauce

Simple ingredients, hearty flavour, made for cozy nights in. Bone-in thighs seared crisp, then simmered in a creamy herb pan sauce.

Ingredients

• 4 bone-in chicken thighs (or breasts if preferred)
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt & pepper to taste
• Optional: splash of white wine
• Fresh parsley for garnish

Instructions

1. Season the chicken generously with salt, pepper, thyme, and rosemary.
2. Heat the olive oil in a cast-iron skillet over medium-high heat.
3. Sear the chicken skin-side down until golden and crisp, about 6–7 minutes.
4. Flip and cook another 5 minutes. Remove and set aside.
5. Lower the heat and add the butter.
6. Sauté the onion until soft and fragrant.
7. Add the garlic and cook 30 seconds.
8. Deglaze with the broth (and wine if using), scraping up the browned bits.
9. Stir in the cream and Dijon.
10. Let it gently bubble until slightly thickened.
11. Return the chicken to the skillet, spoon the sauce over the top, and simmer 10–15 minutes until cooked through.
12. Garnish with fresh parsley and serve warm.

Let the sauce simmer — low and slow is the secret to deep, cozy flavour. Best served with mashed potatoes, roasted vegetables, or crusty bread.