Crispy Chicken Thighs with Garlic Rosemary Cream Mushrooms

1. Preheat the Oven

Preheat your oven to 375°F.

2. Prepare the Chicken

Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

3. Cook the Chicken

In a large skillet, heat the avocado oil over medium heat until it shimmers. Carefully place the chicken thighs in the skillet, skin side down, and let them cook undisturbed for about 5 to 7 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for about 4 minutes.

4. Bake the Chicken

Transfer the chicken to a baking dish and bake in the oven for about 15 minutes or until the internal temperature of the chicken reaches 165°F.

5. Cook the Mushrooms

While the chicken is baking, melt the butter in the same skillet over medium heat. Add the sliced mushrooms and sauté them until they turn golden brown, about 5 minutes.

6. Add Garlic and Rosemary

Add the chopped rosemary, minced garlic, salt, and pepper to the mushrooms. Cook for another minute.

7. Add Heavy Cream

Stir in the heavy cream and let the mixture simmer until it thickens slightly.

8. Combine and Serve

Once the chicken is done baking, add it back to the skillet along with any juices. Spoon the creamy mushroom sauce over the chicken thighs and serve.