Creamy Garlic and Mushroom Chicken Thighs Recipe

Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme oregano salt and pepper. Place thighs skin-side down into the hot skillet and cook until browned about 8 minutes. Flip thighs over and brown other side an additional 8 minutes. Remove thighs from skillet onto a large plate and set aside. Reduce heat to medium-low.

Add mushrooms to skillet and cook until softened 3 to 5 minutes. Stir in onion and garlic; cook stirring frequently for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.

Return chicken thighs to the skillet and cook covered until chicken is no longer pink at the bone and the juices run clear about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.