Ingredients

Instructions

1. 1

   Season and Sear Chicken

   Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.

2. 2

   Sauté Mushrooms and Onions

   Add butter to the same skillet. Add sliced mushrooms and chopped onion. Cook, stirring occasionally, until mushrooms are browned and onions are softened, about 5-7 minutes. Add minced garlic and dried thyme, and cook for 1 minute more until fragrant.

3. 3

   Deglaze and Simmer

   Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly, about 2-3 minutes.

4. 4

   Add Cream and Finish Sauce

   Reduce heat to low. Stir in the heavy cream. Return the seared chicken thighs to the skillet, nestling them into the sauce. Let simmer gently for 10-15 minutes, or until chicken is cooked through and the sauce has thickened slightly. Spoon sauce over chicken occasionally.

5. 5

   Serve

   Serve chicken thighs hot, spooning the creamy mushroom sauce over them. Garnish with fresh chopped parsley. This dish pairs well with rice, pasta, or mashed potatoes.