Season the Chicken: Begin by heating the oven to 400°F. Pat the chicken thighs dry using paper towels. Sprinkle salt and black pepper on both sides, pressing the seasoning gently into the skin and meat. This step helps the skin brown nicely and builds flavor early. Set the chicken aside while you prepare the sauce.
Start the Dijon Sauce: Place a small saucepan over low heat. Add the butter and let it melt slowly until smooth and fragrant. Stir in the minced garlic and cook for about one minute until it smells warm and savory. Keep the heat low so the garlic stays soft and sweet.
Build the Creamy Base: Whisk the Dijon mustard into the melted butter mixture until fully blended. Pour in the heavy cream and sprinkle in the dried thyme. Stir gently until the sauce looks silky and slightly thickened. Taste and adjust with a pinch of salt and pepper if needed.
Assemble the Dish: Lightly brush a baking dish with olive oil. Arrange the chicken thighs skin side up in a single layer. Spoon the Dijon sauce generously over each piece, making sure some sauce reaches underneath the chicken as well. This keeps everything moist during baking.
Bake Until Golden: Slide the dish into the oven and bake uncovered for about 40 to 45 minutes. Halfway through cooking, pull the dish out and brush more sauce over the chicken. Return it to the oven until the skin turns lightly golden and the chicken cooks through.
Finish and Rest: Once done, remove the dish from the oven and let the chicken rest for five minutes. Sprinkle chopped fresh parsley over the top right before serving. This adds color and a fresh finish to the rich sauce.
