Chicken Recipe

Prep and season

Pat the chicken thighs dry with paper towels. Combine kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl. Rub the spice mixture evenly over all sides of the chicken. Drizzle 2 tablespoons olive oil over the thighs and rub to coat. Let rest at room temperature for 15 minutes (or refrigerate up to overnight).

Sear

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Place chicken thighs skin-side down in a single layer (do not crowd). Sear without moving until the skin is deep golden-brown and releases easily, about 6–8 minutes. Flip and cook the other side 3 minutes. Remove chicken to a plate, leaving fat and browned bits in the pan.

Cook aromatics

Reduce heat to medium. Add the sliced onion and carrot to the pan and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and make sauce

Pour in the white wine (or 1 tablespoon extra stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add the chicken stock and Dijon mustard, stir to combine, and bring the mixture to a gentle simmer.

Return chicken to pan and finish

Nestle the seared chicken thighs back into the sauce, skin-side up. Spoon some sauce over the thighs. Transfer the skillet to a preheated oven at 200°C (400°F) and bake until the internal temperature of the thickest part of the thighs reaches 74°C (165°F) and juices run clear, about 18–22 minutes depending on size. Alternatively, cover and simmer on the stovetop over low heat for 20–25 minutes.

Finish sauce

Carefully remove the skillet from the oven. Transfer chicken to a warm plate and tent with foil to rest for 5 minutes. Place the skillet back on medium heat on the stovetop. Stir in 1 tablespoon unsalted butter and 1 tablespoon fresh lemon juice to the sauce, whisking until glossy. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley.

Plate the chicken thighs with generous spoonfuls of the sauce and vegetables. Garnish with lemon wedges and extra parsley if desired. Serve immediately with rice, mashed potatoes, or a simple green salad.