Measure out and prepare all of the ingredients. Preheat oven to 400F.

Add the broccoli to a baking sheet and drizzle with olive oil. Roast in the oven for 25 minutes.

Meanwhile, season the chicken thighs with salt and pepper.

In a bowl, whisk together the heavy cream, dijon mustard, and brown sugar replacement.

In a frying pan over medium to high heat, add the olive oil and butter. Cook the chicken through until there is no more pink.

Add the heavy cream and dijon mustard mixture to the pan and turn the heat up to high to bring it to a boil. Add in the thinly sliced onion.

Turn the heat down to low and let simmer for about 10 minutes or until internal temperature of the chicken reaches 165F.

The broccoli should now be done. Remove from oven.

Serve the creamy dijon chicken with the broccoli. Enjoy!