Creamy Chicken Thighs with Mushrooms

Instructions

Step 1 Season chicken thighs with salt, pepper, and paprika.
Step 2 Heat olive oil in a large skillet or oven-safe pan over medium-high heat. Sear chicken thighs, skin side down, until golden brown and crisp, about 5-6 minutes. Flip and cook another 4-5 minutes. Remove and set aside.
Step 3 In the same pan, reduce heat to medium and add butter. Sauté mushrooms until browned, about 5-6 minutes.
Step 4 Add garlic and cook for 1 minute until fragrant.
Step 5 Stir in chicken broth, scraping the pan to deglaze.
Step 6 Add cream, Dijon mustard, and thyme. Stir well and let the sauce simmer for 3-5 minutes to thicken slightly.
Step 7 Return chicken to the pan, skin side up. Spoon some sauce over the top.
Step 8 Cover and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or simmer covered on the stove until chicken is cooked through.
Step 9 Garnish with fresh thyme or parsley before serving.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth if needed to loosen the sauce. Avoid boiling to preserve the creamy texture. Not recommended for freezing due to dairy content.