This quick-cooking chicken thigh recipe is perfect for weeknights. A little bit of mustard mixed with a touch of cream creates a luscious sauce for the chicken thighs.
Sprinkle 1 pound of chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in 1/4 cup wine and 1 tablespoon mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in 1/4 cup cream and 1 tablespoon capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.
