Preheat your oven to 200°C (400°F).
In a large ovenproof skillet, heat the olive oil over medium-high heat.
Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet.
Sear the chicken for about 5-7 minutes or until golden brown.
Flip the chicken and cook for another 3-5 minutes.
In a bowl, mix the Dijon mustard with the double cream and thyme.
Pour the mustard mixture over the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes.
Remove from the oven and let it rest for 5 minutes before serving.
