Ingredients:

  • 4 boneless, skin-on chicken thighs (approx. 1.5 lbs / 680g)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tbsp Dijon mustard
  • 3/4 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat avocado oil in a 12-inch stainless steel or cast-iron skillet over high heat until shimmering. Place chicken skin-side down, press firmly for 2 minutes, and cook for 5–7 minutes until the skin is crispy. Flip and cook for another 5 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  3. Reduce heat to medium. In the same pan, add butter. Once foaming, add sliced mushrooms and sauté without stirring for 3 minutes to brown. Stir in minced shallots and garlic, cooking for another 2 minutes until fragrant.
  4. Pour in white wine to deglaze the pan, scraping the bottom to incorporate the browned bits. Let the liquid reduce by half.
  5. Stir in Dijon mustard and heavy cream. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in fresh thyme.
  6. Return the chicken and any accumulated juices to the pan, spooning the sauce over the top. Garnish with chopped fresh parsley.