1. Pat the chicken dry with paper towels to ensure a crisp outer layer.
2. Generously season both sides of the chicken with salt and pepper.
3. For chicken breasts, slice them in half lengthwise and gently pound each half to an even thickness.
4. Heat olive oil or butter in a skillet over medium-high heat until shimmering.
5. Place the chicken in the skillet and cook until golden brown on the first side, approximately 4 minutes for thighs and 6-8 minutes for breasts. Flip and cook for another 3-4 minutes for thighs or 6-8 minutes for breasts or until completely cooked through.
6. Remove the chicken from the skillet and set aside on a plate.
7. In the same skillet, reduce to medium heat and deglaze the pan by adding white wine and chicken stock, scraping up any browned bits from the bottom with a spatula or spoon.
8. Add minced garlic to the skillet and stir to combine, allowing it to release its aroma. Optionally, add shallots for additional flavor.
9. Mix in the Dijon mustard, wholegrain mustard, and heavy cream, stirring continuously to blend the sauce.
10. Simmer the sauce gently for about 5 minutes or until it thickens slightly, avoiding boiling to prevent separation.
11. Return the chicken to the skillet, nestling it into the creamy Dijon sauce.
12. Simmer the chicken in the sauce for 2-3 minutes, ensuring it is coated thoroughly and heated through.
13. Garnish the dish with fresh herbs like tarragon or parsley for added freshness and flavor.
14. Serve immediately with a side of creamy mashed potatoes, rice, or pasta to soak up the rich Dijon sauce. Enjoy your delicious Crispy Chicken with Creamy Dijon Sauce!