Ingredients
Scale
- 8 Bone-in, Skin-on Chicken thighs
- 3 Tbsp. Butter, divided
- 3 Cloves Minced Garlic
- 8 oz. Mushrooms, chopped
- 1/2 Cup Chicken broth
- 1/2 Cup White wine
- 1/2 teaspoon EACH: Thyme, oregano, basil
- 1/4 Cup Heavy cream
- 1/4 Cup Parmesan cheese, freshly grated
- 1 Tbsp. Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Rinse chicken thighs, pat dry, and season with salt and pepper.
- Sear Chicken: Heat a large cast iron skillet over high heat. Melt 2 tablespoons of butter and sear chicken, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
- Cook Mushrooms: In the same skillet, melt the remaining 1 tablespoon of butter. Add mushrooms and cook for 5 minutes until browned. Stir in garlic and cook for 1 more minute.
- Deglaze & Bake: Add chicken broth, wine, thyme, oregano, and basil, scraping up any browned bits. Return chicken to the skillet and bake in the oven for 25-30 minutes, until chicken reaches 165°F.
- Finish Sauce: Remove chicken from skillet. Stir in heavy cream, Dijon mustard, and Parmesan. Simmer until the sauce thickens, about 3-5 minutes.
- Serve: Pour sauce around chicken and serve immediately.
