Ingredients

• 1 teaspoon smoked paprika
• 8 chicken thighs and breasts, patted dry
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 2 tablespoon vegetable oil
• 8 ounce mushrooms, sliced
• 1 yellow onion, diced
• 3 clove garlic, minced
• 1 cup chicken broth
• 0.5 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon Dijon mustard
• 0.5 teaspoon dried thyme
• 2 tablespoon fresh thyme

Steps

1. Remove the chicken from the refrigerator and pat dry with paper towels, ensuring the skin is completely dry for crispy results.
2. In a small bowl, combine kosher salt, black pepper, smoked paprika, and cayenne pepper.
3. Season both sides of the chicken pieces generously with the spice mixture.
4. Place the 12-inch cast-iron skillet over medium-high heat and add 2 tablespoons of vegetable oil.
5. Once the oil is shimmering (about 1 minute), carefully place the chicken pieces skin-side down in the skillet in a single layer, working in batches if necessary to avoid crowding.
6. Sear the chicken for 5-6 minutes without moving, until the skin is golden brown and releases easily from the pan.
7. Flip the chicken pieces and sear the other side for 4-5 minutes until lightly browned.
8. Transfer all the chicken to a clean plate. Check the internal temperature with a meat thermometer—it should register at least 165°F in the thickest part of the thighs.
9. Reduce the heat to medium, keeping the rendered fat in the skillet. Add 1 tablespoon of butter.
10. Add the sliced mushrooms to the skillet and sauté for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown.
11. Add the diced onion and cook for 2 minutes until softened.
12. Stir in the minced garlic and cook for 30 seconds until fragrant.
13. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release all the browned bits.
14. Stir in the Dijon mustard and dried thyme, and let the sauce simmer for 2 minutes.
15. Remove the skillet from heat and stir in the heavy cream, mixing until smooth.
16. Return the seared chicken pieces to the skillet, nestling them into the sauce skin-side up.
17. Return the skillet to medium heat and simmer gently for 8-10 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking through.
18. Verify the chicken has reached an internal temperature of 165°F using an instant-read thermometer.
19. Transfer the chicken and mushroom sauce to a serving platter, garnish with fresh thyme sprigs and cracked black pepper, and serve immediately.