Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 8 oz sliced cremini mushrooms
  • 2 cloves garlic, thinly sliced
  • ½ cup low-sodium chicken broth
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme leaves
  • 1 tbsp light butter

Instructions:

  1. Use paper towels to pat the chicken thighs bone-dry to ensure a crispy skin.
  2. Combine smoked paprika, garlic powder, onion powder, salt, and pepper; rub the mixture evenly over both sides of the thighs, pressing spices into the skin.
  3. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  4. Place thighs skin-side down, pressing firmly with tongs for 10 seconds to ensure contact.
  5. Sear undisturbed for 7–9 minutes until the skin is mahogany-colored and releases easily from the pan.
  6. Flip the thighs and cook for another 6–8 minutes, or until a meat thermometer reads 165°F (74°C). Remove chicken to a plate to rest.
  7. In the same pan, using about 1 tbsp of rendered fat, sauté mushrooms until browned.
  8. Stir in sliced garlic and thyme for 60 seconds until fragrant.
  9. Pour in chicken broth and lemon juice, scraping the bottom of the pan to incorporate the fond.
  10. Stir in light butter to finish the sauce.