Served For 3 Recipe

Prepare and season chicken

Pat the 6 chicken thighs dry with paper towels. In a shallow bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 2 tbs flour. Dredge each thigh lightly in the seasoned flour mixture, shaking off excess.

Sear the chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs, skinless side down first, and sear 4–5 minutes until golden brown. Flip and sear the other side 3–4 minutes until browned and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

Prepare aromatics

Reduce heat to medium. Add 2 tbs unsalted butter to the same skillet and melt. Mince 4 cloves garlic and finely chop 1 shallot. Add shallot and cook 1–2 minutes until softened, then add garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.

Deglaze and build sauce

Pour in 1 cup chicken stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let stock simmer 2–3 minutes to reduce slightly. Stir in 1 cup heavy cream and 1 tbs Dijon mustard, bring to a gentle simmer and cook 3–4 minutes until sauce thickens to coat the back of a spoon.

Finish sauce and return chicken

Stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Return the seared chicken thighs to the skillet, spooning sauce over them. Simmer together 2 minutes to reheat chicken and meld flavors.

Divide 3 cups steamed rice or mashed potatoes among 3 plates (approximately 1 cup per person). Place two chicken thighs on each plate and spoon ample sauce over the chicken and starch. Garnish with the lemon wedges and extra parsley; squeeze lemon over chicken to taste before eating.

Estimated plating: serve immediately so sauce stays warm.