Ingredients:

  • 4 boneless, skinless chicken thighs (about 6 oz/170g each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon unsalted butter (15g)
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 8 ounces/225g cremini mushrooms, sliced
  • ½ cup/120ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 cup/240ml chicken broth (low-sodium)
  • ½ cup/120ml heavy cream
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Drying is key for a good sear!
  2. Heat the olive oil in the skillet over medium-high heat. Sear the chicken thighs for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  3. Add the butter to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Don't burn the garlic!
  4. Add the sliced mushrooms to the skillet and cook until softened and browned, about 8-10 minutes. Let them release their moisture and then brown!
  5. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. This adds a ton of flavor! Reduce the wine slightly, about 2 minutes.
  6. Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, allowing the sauce to reduce slightly.
  7. Stir in the heavy cream and bring to a gentle simmer. Season with additional salt and pepper to taste.
  8. Return the seared chicken thighs to the skillet and nestle them into the creamy mushroom sauce.
  9. Simmer for another 5 minutes, allowing the chicken to absorb the flavors of the sauce. Garnish with fresh parsley and serve immediately.