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6 bone-in, skin-on chicken thighs

3 tbsp Dijon mustard

2 tbsp brown sugar

¾ cup heavy cream

3 garlic cloves, minced

1 tbsp olive oil

Salt and pepper, to taste

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1. Pat chicken dry, season with salt and pepper.

2. Heat oil in a skillet over medium heat. Sear chicken skin-side down for 5–6 minutes. Flip and cook another 5 minutes. Remove and set aside.

3. In the same skillet, sauté garlic until fragrant (about 1 min).

4. Add Dijon mustard and brown sugar. Stir to combine.

5. Pour in heavy cream. Simmer 2–3 minutes until slightly thickened.

6. Return chicken to skillet. Spoon sauce over chicken. Simmer 10–12 minutes until cooked through.

7. Garnish with parsley and serve hot.

Use a meat thermometer for best results; internal temp should reach 165°F.

Swap cream for half-and-half for a lighter version.

Leftovers keep well for up to 3 days in the fridge.