Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and half of the dried thyme. This ensures the chicken is flavorful throughout.salt and freshly ground black pepper, 1 teaspoon dried thyme, 2 lbs boneless, skinless chicken thighs
- Heat the olive oil in a large oven-safe skillet or a Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. This browning develops a deeper, richer mushroom flavor.2 tablespoons olive oil or avocado oil, 1 pound cremini mushrooms
- Add the finely chopped yellow onion to the skillet with the mushrooms. Cook, stirring, until the onion is softened and translucent, about 3-4 minutes.1 medium yellow onion
- Stir in the minced garlic and the remaining dried thyme. Cook for an additional minute until fragrant, being careful not to burn the garlic. Burning garlic can impart a bitter taste.4 cloves garlic, 1 teaspoon dried thyme
- Push the mushroom and onion mixture to the sides of the skillet, creating a space in the center. Add the seasoned chicken pieces in a single layer. Sear the chicken for 2-3 minutes per side, until browned. You don't need to cook it through at this stage; it will finish cooking in the oven.2 lbs boneless, skinless chicken thighs
- Pour in the heavy cream and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.1.5 cups heavy cream, 1/2 cup chicken broth
- Reduce the heat to low. Stir in the shredded cheddar cheese and grated Parmesan cheese until they are melted and the sauce is smooth and creamy. Season with additional salt and pepper to your taste.1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper
- If your skillet is not oven-safe, transfer the entire mixture to a 9x13 inch baking dish. Sprinkle any remaining cheese over the top, if desired.1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese
- Place the skillet or baking dish in the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened. The edges should be a lovely golden brown.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.2 tablespoons fresh parsley
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop, in the oven, or microwave.