In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes.
In a bowl, whisk together the Dijon mustard, honey, apple cider vinegar, minced garlic, and thyme until well combined.
Remove the chicken from the skillet and set aside. Pour the mustard mixture into the skillet, scraping up any browned bits from the bottom. Stir in the chicken broth.
Return the chicken to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream to the mustard mixture before baking.
Serve with roasted vegetables or over a bed of rice to soak up the delicious sauce.