Step by step

Method

5 steps

1. 1

   Pat the chicken thighs dry and season both sides with salt and pepper. Heat the oil in a wide skillet over medium heat. Sear the thighs about 5 minutes per side, until golden and 165°F. Move them to a plate and cover loosely.

2. 2

   Add the minced garlic to the skillet and cook 1 minute, just until fragrant. Add the sliced mushrooms and cook 5–7 minutes, stirring, until their liquid cooks away and the edges begin to brown.

3. 3

   Pour in the broth and scrape up the browned bits. Stir in the half-and-half and bring it to a gentle simmer. Cook 5 minutes, stirring often, until the sauce thickens slightly.

4. 4

   Add the Parmesan and stir until melted. Taste for salt and pepper, then return the chicken and any juices to the pan. Spoon the sauce over the thighs and warm 2–3 minutes.

5. 5

   Finish with parsley if you like. Let the skillet rest 2 minutes so the sauce clings before serving.