Ingredients:

  • 1½ lb boneless skinless chicken thighs
  • 2 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 8 oz baby bella mushrooms, sliced
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, combine 3 tbsp all-purpose flour, 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika. Dredge each piece of meat in the flour mixture, shaking off any excess.
  2. Heat 2 tbsp vegetable oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers. Sear the chicken for 5–7 minutes per side until a dark golden crust forms. Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium and melt 3 tbsp unsalted butter in the same skillet. Add 8 oz sliced baby bella mushrooms in a single layer; cook without stirring for 3 minutes to allow them to brown deeply. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
  4. Pour in 1 cup low-sodium chicken broth, using a whisk to scrape up all the browned bits from the bottom of the pan. Bring to a simmer for 3 minutes to reduce slightly. Stir in 1 cup heavy cream and 1 tbsp lemon juice. Lower the heat and simmer gently for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Return the seared chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for another 2 minutes until the chicken reaches a safe internal temperature of 165°F (74°C). Garnish with 2 tbsp chopped fresh parsley before serving.