Bistro Recipe

Season and Flour

Pat chicken thighs dry with paper towels. Sprinkle both sides with kosher salt and black pepper. Place the flour on a plate and lightly dredge each thigh, shaking off excess.

Sear Chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter stops foaming and oil is shimmering, add chicken thighs, presentation side down first. Sear without moving 4–5 minutes until deeply golden, then flip and cook 3–4 minutes more until golden but not cooked through. Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add sliced shallots and cook 2 minutes until translucent. Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add minced garlic and thyme sprigs and cook 30–45 seconds until fragrant.

Pour in the white wine to deglaze the pan, scraping up brown bits with a wooden spoon. Simmer 2–3 minutes until wine is reduced by about half.

Add chicken stock and Dijon mustard, stir to combine. Return the seared chicken with any accumulated juices to the skillet, nestling pieces into the sauce. Simmer gently for 6–8 minutes until chicken is cooked through (internal temperature 165°F / 74°C).

Remove chicken to a warm plate. Whisk heavy cream and lemon juice into the pan sauce and simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer a minute longer; if too thick, add a tablespoon of stock.

Return the chicken to the skillet, spoon sauce and mushrooms over, and warm through for 30 seconds. Sprinkle chopped parsley over the top and scatter microgreens or baby arugula if using.

Serve the bistro-style chicken immediately with pan sauce spooned over. Recommended accompaniments: buttered egg noodles, mashed potatoes, or a simple green salad.