First things first, gather all your ingredients. I like to chop everything ahead of time so I can focus on cooking. Trust me, this little step makes things feel way more manageable.

Heat the olive oil in a large oven-safe skillet over medium heat. Season your chicken thighs with salt and pepper, then sear them skin-side down until they’re golden brown. This usually takes about 5 minutes. Flip them over and cook for another 3 minutes. Once done, set the chicken aside.

In the same skillet, add the chopped onion and cook until it’s softened and slightly golden. Toss in the garlic and mushrooms, and cook for another 3-4 minutes. Your kitchen will smell amazing by now!

Pour in the white wine to deglaze the pan, scraping up all those flavorful bits stuck to the bottom. Let it simmer for a minute or two, then add the chicken stock, cream, Dijon mustard, and thyme. Stir it all together and bring it to a gentle simmer.

Nestle the chicken thighs back into the skillet, making sure they’re coated in the sauce. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the chicken is fully cooked and tender.

Once out of the oven, sprinkle fresh parsley over the top for a pop of color. Serve the casserole straight from the skillet alongside some crusty bread, mashed potatoes, or a fresh salad.