Melt the butter in a large sauté pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the garlic and cook for an additional minute. Whisk in the flour and cook until golden, about 2-3 minutes. Gently pour in the white wine, whisking the entire time. Bring to a boil and reduce to a simmer. Cook until the wine has reduced by about half. Whisk in the half and half, thyme, mustard, and salt and black pepper to taste. Cook for about 10-12 minutes or until thick and creamy. Adjust seasoning to taste. Keep warm on the stove while you prepare your chicken.

Preheat your oven to 425 degrees F.

Rub 3 tablespoons of the honey dijon mustard on the chicken thighs. Season with salt and black pepper. Set aside.

In a medium bowl, whisk together the remaining honey dijon mustard, chicken broth, whole grain mustard, honey, thyme, and salt and black pepper to taste. Set aside.

Heat the olive oil in a large non-stick, oven-proof skillet over medium high heat. Add the chicken, skin side down. Sear for about 4 minutes until brown and then flip the chicken and sear for another 2 minutes. Pour the mustard mixture into the pan, and transfer it to the oven. Roast for 20-25 minutes or until the chicken has cooked through and reached an internal temperature of 175 degrees F.

Serve immediately, drizzled with creamy mustard sauce with a side of greens or fresh pasta.

Enjoy!