Begin by seasoning the chicken thighs with salt and pepper on both sides.

In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until golden brown.

Flip the thighs and cook for an additional 3-4 minutes, then remove from skillet and set aside.

In the same skillet, add sliced onions, reduce heat to medium, and cook until softened for about 5 minutes.

Add minced garlic and sauté for 30 seconds until fragrant.

Mix in thin apple slices, fresh thyme, and rosemary, sauté for 2-3 minutes until apples soften.

Pour in dry apple cider and chicken broth, scraping up brown bits. Nestle seared chicken back into the pan, cover, and simmer for 25-30 minutes.

Check chicken for tenderness; it should reach an internal temperature of 165°F.

Remove chicken and stir in Dijon mustard and heavy cream into the sauce until thickened, about 5-7 minutes.

Reheat chicken briefly in the sauce, garnish with fresh thyme and parsley before serving.