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Preheat oven to 425°. Pat chicken dry with a paper towel, and evenly coat both sides with 1 teaspoon of the salt and ½ teaspoon of the pepper.
Heat a large skillet over medium high. Add oil, and heat until oil starts to shimmer. Place 3 chicken thighs, skin side down, in hot oil. Cook, undisturbed, until a golden, crispy skin forms, 5 to 7 minutes. Flip chicken, and cook until lightly browned, about 2 more minutes. Transfer chicken to a plate. Repeat with remaining thighs.
Add butter to hot skillet. As butter melts, use a wooden spoon to stir and scrape browned pieces from bottom of skillet. Stir in garlic and rosemary; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cream, mustard, and remaining 1 teaspoon salt and ½ teaspoon pepper. Add haricots verts; toss to combine. Arrange chicken on top of haricots verts, with chicken skin side up. Bake in preheated oven until chicken has an internal temperature of at least 165°, about 20 minutes. Let rest 5 minutes before serving.