Heat a large skillet over medium-high heat and add a drizzle of oil. Season the chicken thighs with salt and pepper, then place them skin-side down in the hot skillet. Sear for about 6–7 minutes until golden brown, then flip and cook for an additional 5–6 minutes. The chicken should be crisp and browned; remove from the skillet and set aside.

In the same skillet, lower the heat to medium and add chopped shallots and minced garlic to the leftover drippings. Sauté for 2–3 minutes, stirring frequently until the shallots are translucent and the garlic is fragrant but not browned.

Pour in ½ cup of white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 2–3 minutes until it reduces slightly.

Reduce the heat to low, then stir in 1 cup of heavy cream, 2 tablespoons of Dijon mustard, and 1 tablespoon of whole grain mustard. Mix well until the mustards are fully incorporated into the creamy base.

Return the seared chicken thighs to the skillet, nestling them into the sauce. Allow the chicken to simmer gently for 15–20 minutes over low heat, ensuring it reaches an internal temperature of 165°F.