Season the chicken thighs generously with salt and pepper. Heat a tablespoon of oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove chicken and set aside.

Lower the heat to medium and add finely chopped shallots and minced garlic to the same skillet. Sauté for 2-3 minutes until softened and translucent.

Pour in a splash of white wine to deglaze the pan, scraping up the browned bits. Allow the wine to simmer for 1-2 minutes.

Reduce heat to low, add the heavy cream and Dijon mustard, stirring until combined. Allow to simmer for about 3-4 minutes until the sauce thickens slightly.

Return the seared chicken thighs to the skillet, nestling them in the sauce. Cover and let simmer on low heat for 20-25 minutes until the internal temperature reaches 165°F.

Remove from heat and let the skillet sit for a minute. Serve hot, spooning the creamy sauce over each piece.