Ingredients:

  • 2.5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 8 oz (225g) cremini mushrooms, sliced
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc, optional)
  • 2 tablespoons sun-dried tomato pesto (store-bought or homemade)
  • 2 tablespoons freshly chopped parsley, for garnish

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer (work in batches if necessary). Sear for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  3. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until softened and browned, about 5-7 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
  5. Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly.
  6. Return the chicken thighs to the skillet. Spoon the sauce over the chicken. Stir in the sun-dried tomato pesto. Simmer for another 2-3 minutes, until the chicken is heated through and the flavours have melded.
  7. Sprinkle with fresh parsley before serving.