Creamy Mushroom Chicken Thighs

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, add the chicken thighs skin-side down. Season with salt, pepper, and paprika. Sear for about 5-7 minutes until the skin is golden brown, then flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 5 minutes until the mushrooms are tender and have released their moisture.

4.Lower the heat and add the softened cream cheese and sour cream to the skillet. Stir until the mixture is smooth and creamy, then add the dried thyme and mix well. Season with additional salt and pepper to taste.

5.Return the chicken thighs to the skillet, spooning the creamy mushroom sauce over them. Make sure the chicken is well coated in the sauce.

6.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).

7.Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.