1/4 cup grated Parmesan cheese
Fresh thyme or parsley, for garnish
Instructions
Step 1: Season and Sear the Chicken
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Vegetables
In the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
Step 3: Make the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a simmer.
Step 4: Cook the Chicken in the Sauce
Return the seared chicken thighs to the skillet, skin side up. Reduce the heat to medium-low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
Step 5: Finish the Sauce
Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust the seasoning with more salt and pepper if needed.
Step 6: Serve
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