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Preheat oven to 375 degrees.
Toss chicken with olive oil, then season chicken with salt, pepper, and Herbs de Provence (or Italian seasoning).
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in honey.
Add chicken thighs to the skillet and brown for 2-3 minutes on each side. Transfer to a plate and set aside.
Add butter to the pan. Once melted, stir in garlic for 1 minute til fragrant.
Whisk chicken broth, dijon mustard, heavy cream, and salt and pepper to the pan, and bring to a boil.
Return chicken to the pan, spoon sauce over the chicken, then transfer skillet to preheated oven. (See note for alternate method without an oven-safe skillet)
Bake for 15-18 minutes until chicken is cooked through.