Instructions:
Prepare the Chicken: Season chicken thighs with salt and pepper.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, about 5 minutes each side. Remove chicken and set aside.
Cook the Veggies: In the same skillet, add butter, onions, and mushrooms. Cook until the onions are translucent and mushrooms are golden.
Make the Sauce: Add garlic and stir for about a minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and simmer for a few minutes to thicken the sauce.
Combine and Cook: Return chicken thighs to the skillet, skin-side up. Cover and simmer over low heat until the chicken is cooked through, about 15 minutes.
Garnish and Serve: Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4
