Ingredients

• 4 chicken thighs, patted dry
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup all-purpose flour
• 3 tablespoon vegetable oil
• 1 yellow onion, sliced
• 8 ounce mushrooms, sliced
• 2 clove garlic, minced
• 2 tablespoon unsalted butter
• 2 tablespoon all-purpose flour (for roux)
• 1.5 cup low-sodium chicken broth
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme
• 0.25 teaspoon cayenne pepper
• 0.25 cup fresh parsley, chopped

Steps

1. Remove chicken thighs from refrigerator and pat dry thoroughly with paper towels. Season both sides generously with kosher salt and black pepper.
2. Pour all-purpose flour into a shallow dish. Dredge each seasoned chicken thigh in flour, coating both sides lightly and shaking off excess.
3. Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place floured chicken thighs skin-side down in the hot skillet. Do not move them for 6 minutes to develop a golden brown crust.
5. Flip the chicken thighs and sear the meat side for 4 minutes until golden brown. Transfer chicken to a clean plate.
6. Reduce heat to medium. Add sliced onions to the same skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and caramelize.
7. Add sliced mushrooms and minced garlic to the skillet. Cook for 3 minutes, stirring frequently, until mushrooms release their moisture and garlic becomes fragrant.
8. Push the onion and mushroom mixture to the sides of the skillet. Add butter to the center and let it melt, then sprinkle the 2 tablespoons of flour over the butter.
9. Stir the flour and butter together for 1 minute to create a light roux, scraping up any browned bits from the bottom of the skillet.
10. Slowly pour in chicken broth while stirring constantly to prevent lumps from forming. Add fresh thyme leaves and cayenne pepper.
11. Return the seared chicken thighs skin-side up to the skillet, nestling them into the gravy among the onions and mushrooms.
12. Reduce heat to medium-low, cover the skillet with a lid or foil, and simmer for 20 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh with an instant-read thermometer.
13. Remove the skillet from heat. Stir in the heavy cream until fully incorporated and the gravy is smooth and creamy.
14. Taste the gravy and adjust seasoning with additional salt and pepper as needed.
15. Transfer one chicken thigh to each of four serving plates. Spoon the creamy gravy, onions, and mushrooms generously over each portion. Garnish with fresh chopped parsley and serve hot.