Savory Chicken Thighs with Creamy White Mushroom Sauce

1.Preheat your oven to 400°F (200°C).

2.In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 3-4 minutes.

3.Remove the chicken thighs from the skillet and set them aside on a plate. In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and browned.

4.Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.

5.Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

6.Once cooked, remove the skillet from the oven and let it rest for a few minutes before serving. Serve the chicken thighs with the creamy mushroom sauce spooned over the top.