Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (15g)
  • 8 oz cremini mushrooms, sliced (225g)
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (120ml)
  • 1 cup chicken broth (240ml)
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Optional: 1 tablespoon Dijon mustard (for added depth of flavor)

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  3. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, or until softened and browned.
  4. Add the minced garlic and cook for 1 minute, or until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Cook for 2-3 minutes, allowing the wine to reduce slightly.
  5. Add the chicken broth (and Dijon mustard, if using) to the skillet and bring to a simmer. Cook for 5 minutes, or until the sauce has slightly thickened.
  6. Stir in the heavy cream and bring back to a gentle simmer. Cook for 2-3 minutes, or until the sauce has thickened to your desired consistency.
  7. Return the seared chicken thighs to the skillet and nestle them into the sauce. Simmer for 2-3 minutes, allowing the chicken to absorb some of the flavor.
  8. Sprinkle with fresh parsley and serve immediately.