Chicken Thighs with Creamy Mustard Sauce

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• 6 each boneless skinless chicken thighs
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp + 1/2 tsp dried thyme
• 1/4 tsp onion powder
• 2 Tbsp olive oil (divided)
• 1 Tbsp unsalted butter
• 1/3 each medium yellow onion (very finely minced)
• 3 cloves garlic (minced)
• 3/4 cup reduced sodium chicken broth
• 2 Tbsp Dijon mustard
• 1 Tbsp grainy or stone ground mustard
• 1/2 tsp dried rosemary
• 1/4 tsp dried sage
• 1/2 cup heavy whipping cream
• 2 tsp honey (optional)
• 1 Tbsp minced fresh parsley

1. Cook Chicken: Pat chicken dry and trim any excess fat. Combine salt, pepper, garlic powder, dried thyme, and onion powder. Sprinkle mixture evenly over the chicken, on both sides.
2. Cook Chicken: Heat 1 Tbsp of the oil in a large skillet over MED HIGH heat and cook chicken thighs, 3 at a time, for approximately 5-6 minutes per side, or until cooked through.
3. Cook Chicken: Transfer chicken to a plate and repeat with the remaining 3 chicken thighs, adding the other 1 Tbsp of oil. Transfer all chicken to plate.
4. Make Sauce: To the same skillet, add butter and heat over MED heat. Add onion and cook 3-4 minutes, until softened, stirring often and scraping the bottom of the skillet with a wooden spoon.
5. Make Sauce: Add garlic and cook about 1 minute more.
6. Make Sauce: Add chicken broth, both mustards, thyme, rosemary, and sage and stir to combine. Stir in heavy cream and bring to a simmer.
7. Make Sauce: Once simmering, reduce heat slightly and continue cooking 3-4 minutes, until sauce has thickened slightly.
8. Make Sauce: Stir in honey and parsley, then return chicken thighs to the skillet. Spoon a bit of sauce over the chicken and serve garnished with additional minced fresh parsley if desired.