Creamy Dijon Chicken Thighs with Blistered Green Beans

This one-skillet dinner delivers all the comfort of French bistro cooking without any of the fuss. Boneless chicken thighs are seared until golden, then simmered in a luxuriously creamy sauce built from garlic, Dijon mustard, and a splash of gluten-free chicken broth. The mustard adds a gentle tang that cuts through the richness of the cream, while the green beans are blistered in the same pan juices for a quick, flavorful side that needs no extra dishes. Best of all, this recipe is naturally gluten-free when you double-check your mustard, broth, and seasoning labels for hidden gluten (some brands use wheat-based thickeners or malt flavoring). With just one pan and about 30 minutes from start to finish, it's an easy weeknight meal that still feels special enough for company, and it pairs beautifully with rice, mashed potatoes, or a simple green salad.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, trimmed of excess fat
• 1 tspsalt
• 0.5 tspblack pepper
• 2 tbspgluten-free all-purpose flour, for dusting chicken; or cornstarch/rice flour
• 2 tbspolive oil
• 2 tbspunsalted butter
• 4 clovegarlic, minced
• 1 cupgluten-free chicken broth, check label for gluten-free certification
• 0.75 cupheavy cream
• 3 tbspDijon mustard, check label for gluten-free certification
• 1 tspfresh thyme leaves, or 1/2 tsp dried
• 1 lbgreen beans, trimmed
• 1 tbsplemon juice, freshly squeezed
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Pat the chicken thighs dry and season both sides with salt and pepper. Lightly dust with gluten-free flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 4-5 minutes per side. Transfer to a plate.
3. Mince the garlic on a cutting board while the chicken rests.
4. Lower the heat to medium, add butter to the same skillet, then add the minced garlic and cook until fragrant, about 30 seconds. 0:30
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a whisk.
6. Whisk in the heavy cream, Dijon mustard, and thyme until smooth and well combined.
7. Return the chicken thighs to the skillet, nestling them into the sauce. Simmer uncovered until the chicken is cooked through and the sauce thickens slightly. 8:00
8. Push the chicken to one side of the skillet and add the green beans to the sauce, tossing to coat. Cover and cook until the beans are crisp-tender and lightly blistered. 5:00
9. Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
10. Garnish with chopped fresh parsley and serve the chicken and green beans hot, spooning extra sauce over the top.