Creamy Mushroom Chicken: One Pan Meal

Pat the chicken thighs dry and season with salt, pepper, paprika, onion and garlic powder on both sides. In a large skillet or cast iron on medium heat add olive oil. Once oil is hot place chicken skin side down. Sear the skin for about 7-9 minutes. Once golden flip chicken. Cook for an additional 10-12 minutes or until internal temp is between 165-170F. Once fully cooked remove and set aside. To the same pan add a touch more olive oil if the pan is dry. Add in mushrooms. Let the mushrooms sweat, add in 2 Tbsp Butter and season with salt. Cook for 2 minutes. Add in thyme, shallots and garlic. Cook for another 3 minutes. Once shallots and garlic become softened add in white wine and reduce by half. Add in heavy cream and bring to a simmer to thicken. Grate in a little Parmesan cheese. Place the chicken back in and allow to simmer for a few more minutes. Top with parsley and enjoy. You could serve as is or alongside mashed potatoes, rice, pasta or additional veggies.