Heat large skillet over medium heat. Add extra virgin olive oil.
Dab chicken dry and season fine sea salt and pepper.
Add to hot skillet, cooking chicken on both sides for 3-4 minutes or until browned.
Add butter to pan, swirl to melt. Add brussels sprouts around chicken. Stir around chicken for 5 minutes to lightly char.
Whisk together apple juice and whole grain Dijon mustard.
Add apple-Dijon mixture, parsley, mushrooms and onion. Continue to cook and stir for 10 minutes. The size of chicken thighs varies greatly, make sure the internal temperature has reached 165 degrees.
Remove from heat and allow to rest for 5 minutes before serving.
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