2 cups mushrooms, sliced (cremini or button mushrooms work beautifully)
4 cloves fresh garlic, minced
1 cup heavy cream (substitute with half-and-half for a lighter option)
1 cup chicken broth
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried thyme (or fresh if you have it)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season with salt, pepper, and thyme.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for about 5 minutes until golden. Flip and cook for another 5 minutes.
Remove chicken from skillet and let it rest.
In the same skillet, add butter and sliced mushrooms. Cook for about 5 minutes until browned and tender.
Add minced garlic and cook for an additional minute, being careful not to burn it.
Pour in chicken broth and bring to a simmer, scraping up any browned bits. Stir in heavy cream.
Nestle chicken thighs back into the skillet, skin side up, and simmer gently for another 10-12 minutes until cooked through.
Serve with cream sauce spooned over the chicken and garnish with fresh parsley.