Ingredients

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4 bone-in, skin-on chicken thighs (or boneless if preferred)
2 cups sliced mushrooms (button or cremini)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon dried thyme
Salt and pepper to taste
Chopped parsley for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt and pepper.
3. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, or until golden brown. Remove and set aside.
4. In the same skillet, sauté garlic until fragrant, then add mushrooms and cook until softened.
5. Stir in chicken broth, heavy cream, Parmesan, and thyme. Simmer for 2-3 minutes.
6. Transfer the chicken back into the skillet or place everything in a baking dish. Pour the creamy mushroom sauce over the chicken.
7. Bake for 25-30 minutes, or until the chicken is cooked through and tender.
8. Garnish with chopped parsley before serving.