Instructions
Step 1: Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 5-6 minutes until golden and crispy. Flip and cook another 4-5 minutes. Remove and set aside.
Step 3: In the same skillet, melt the butter. Add the mushrooms and cook for about 5 minutes until browned. Stir in the garlic and red pepper flakes (if using), cooking for 1 more minute.
Step 4: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken thighs to the skillet, skin-side up. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken is cooked through.
Step 5: Remove the lid and simmer uncovered for 5 more minutes to reduce the sauce slightly. Sprinkle with chopped parsley before serving.
Storage Information
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
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