Season the chicken thighs generously with salt and pepper on both sides and let sit for 10 minutes.

Heat olive oil or butter in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook for an additional 3-4 minutes. Remove from skillet.

In the same skillet, cook sliced onion over medium heat for 5 minutes until softened, then add minced garlic and cook for another 30 seconds.

Stir in sliced apples, fresh thyme, and rosemary, and cook for 2-3 minutes until apples soften.

Pour in dry apple cider and chicken broth, scraping the bottom of the skillet to release flavor. Bring to simmer.

Return chicken thighs to the skillet skin-side up, cover, and simmer for 25-30 minutes until cooked through.

Remove chicken, stir in Dijon mustard and heavy cream into the sauce, simmer for 2-3 minutes until thickened.

Return chicken to skillet to warm through, garnish with fresh herbs, and serve.