Ingredients:

  • 1.5 lbs chicken thighs: Pounded to even thickness.
  • 10 oz cremini mushrooms: Sliced thick.
  • 3 cloves garlic: Minced.
  • 1 large shallot: Finely diced.
  • 1 tbsp fresh thyme leaves: Stripped from the stem.
  • 3/4 cup heavy cream: Full fat.
  • 1/2 cup aged Asiago cheese: Freshly grated.
  • 1/4 cup dry white wine: Like Sauvignon Blanc.
  • 1 tsp Dijon mustard: Smooth variety.
  • 2 tbsp avocado oil: High smoke point.
  • 0.5 tsp kosher salt: Plus more for seasoning.
  • 0.25 tsp cracked black pepper: Freshly ground.

Instructions:

  1. Season chicken thighs generously with salt and pepper. Heat 2 tablespoons of oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  2. Place chicken in the skillet and sear for 5-6 minutes per side without crowding, until a mahogany crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil.
  3. In the same skillet, add sliced mushrooms and cook undisturbed for 3 minutes. Stir in diced shallots and cook for 2 minutes until translucent.
  4. Add minced garlic and thyme, sautéing for 30 seconds until fragrant. Pour in the white wine and scrape the bottom of the pan to release the fond; let the liquid reduce by half.
  5. Lower the heat to medium-low. Whisk in the heavy cream and Dijon mustard, simmering for 2 minutes until slightly thickened.
  6. Remove the pan from heat and gradually whisk in the grated Asiago cheese until a smooth emulsion forms. Return the chicken to the pan to coat and serve immediately.