Preheat your oven to 375°F (190°C).
In a bowl, combine the heavy cream, Dijon mustard, whole grain mustard, and minced garlic. Mix well to create the creamy mustard sauce.
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin side down, until golden brown, about 5 minutes.
Flip the chicken thighs over and pour the creamy mustard sauce over them.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbling.
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh thyme if desired.
Variations & Tips
If you have some picky eaters, you can substitute the mustard sauce with a creamy garlic and herb sauce by using cream and adding extra minced garlic and Italian herbs. For a lighter version, use chicken breasts instead of thighs, but adjust the cooking time accordingly. You can also throw in some chopped mushrooms or onions before baking for added texture and flavor.