Ingredients:

  • 4 boneless, skinless chicken thighs (about 1 lb / 450g)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced (button or cremini)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme (5g)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken thighs with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken thighs and cook for 5–6 minutes on each side until golden brown. Remove and set aside.
  4. In the same skillet, reduce heat to medium and add chopped onions. Sauté for 3–4 minutes until translucent.
  5. Add minced garlic and cook for an additional minute.
  6. Stir in the sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
  7. Pour in the chicken broth and scrape any bits off the bottom of the skillet.
  8. Bring to a simmer, then stir in the heavy cream and thyme; cook until it thickens slightly, about 5 minutes.
  9. Return chicken to the skillet; cover and let simmer for 8–10 minutes or until the chicken is cooked through (internal temperature of 165°F / 74°C).
  10. Finish with chopped parsley and serve immediately.