Mississippi Mud Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 1 teaspoon Cajun seasoning
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme (fresh or dried)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry with paper towels. Season generously with Cajun seasoning, salt, and black pepper on both sides.
3. In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender and the onions are translucent.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
6. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Bring the mixture to a simmer.
7. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.
8. Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
9. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
10. Once cooked, remove the skillet from the oven. Let the chicken rest for a few minutes before garnishing with fresh parsley and serving.