Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 12 oz cremini mushrooms, sliced
  • 1 large shallot, finely chopped
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • ¼ cup grated Parmesan cheese
  • 1 tbsp chopped parsley

Instructions:

  1. Pat the chicken thighs dry with paper towels and season evenly with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a cast iron skillet or deep stainless steel sauté pan over medium-high heat until shimmering. Sear chicken thighs for 5–7 minutes per side until a deep golden crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium and melt the butter. Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes to allow them to brown. Add shallots and garlic, sautéing until fragrant and translucent.
  4. Pour in the white wine to deglaze the pan, scraping up the browned bits from the bottom. Stir in the heavy cream, chicken stock, Dijon mustard, and thyme. Simmer gently for 3–5 minutes until the sauce thickens and becomes glossy.
  5. Return the seared chicken thighs and any juices to the skillet. Spoon the sauce over the meat and simmer for another 5 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Stir in the grated Parmesan cheese at the very end and garnish with chopped parsley before serving.