Baked Chicken Thighs with Creamy Mushroom-Pepper Sauce

1.Preheat your oven to 400°F (200°C).

2.Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, garlic powder, and onion powder.

3.In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3-4 minutes on the other side.

4.Remove the chicken thighs from the skillet and set aside on a plate. In the same skillet, add the sliced mushrooms and bell peppers. Sauté for about 5-6 minutes until they are softened and slightly caramelized.

5.Pour in the heavy cream and chicken broth, stirring to combine. Add the dried thyme and paprika, then bring the mixture to a gentle simmer.

6.Return the chicken thighs to the skillet, skin-side up, making sure they are nestled into the sauce. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

7.Once cooked, remove from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley.