These crisp, golden baked chicken thighs are smothered in a white wine sauce with mushrooms and baked right in the pan. An easy gourmet-style dinner!
Rotate the pan to move the oil around to help loosen the chicken from the pan. Use a thin spatula and carefully lift the chicken and transfer to a plate.
Reduce the heat to medium if oil begins to splatter. Repeat with remaining 4 chicken thighs, using the remaining tablespoon of oil as needed and transferring the remaining chicken to a plate once finished.
Add the butter and mushrooms to the pan and cook until they begin to brown and caramelize, about 8 minutes.
Deglaze the pan by adding the white wine and use the metal spatula to scrape up the chicken remnants. This will give the sauce excellent flavor.
Add the garlic and lemon juice and cook for 1 minute. Stir in the heavy cream. Add the chicken thighs, sear-side up, and heat for 5 additional minutes.
This recipe makes 4 servings at 2 chicken thighs/serving. Nutritional information is per serving.