Step-by-Step Instructions

1. 1.Prepare Chicken Thighs

   Generously season chicken thighs with ground sea salt and freshly ground mixed peppercorns. Dredge one side of the chicken thighs with flour using a small sieve.

2. 2.Sear Chicken (First Batch)

   In an oven-proof skillet over medium heat, add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Once sizzling, place half of the chicken thighs, floured side down, into the skillet. Season the top with salt and pepper, and dredge with flour. Cook for 3-4 minutes per side until golden brown.

3. 3.Sear Chicken (Second Batch)

   Transfer the browned chicken thighs to a plate. Repeat the searing process with the remaining chicken thighs, cooking for 3-4 minutes per side until golden brown. Transfer to the plate with the first batch.

4. 4.Sauté Onions

   Add the diced yellow onion to the skillet. Sauté for 1-2 minutes, scraping the bottom of the pan to dislodge any brown bits.

5. 5.Add Tomato Paste

   Add 1 tablespoon of tomato paste to the skillet. Quickly stir to coat the onions.

6. 6.Cook Mushrooms

   Add the sliced white mushrooms to the skillet. Stir to combine. Cover the skillet and cook for 2-3 minutes, stirring a couple of times, allowing the mushrooms to release their water and deglaze the pan.

7. 7.Add Garlic

   Remove the lid and add 2 cloves of pressed garlic. Quickly sauté for 1 minute until fragrant.

8. 8.Add Sun-Dried Tomatoes

   Add 1/2 cup of chopped sun-dried tomatoes. Sauté for 60 seconds.

9. 9.Season the Mixture

   Season the mixture with 1 tablespoon of Italian seasoning and 1/2 teaspoon of red pepper flakes. Mix to blend. Ensure the water from the mushrooms has mostly evaporated.

10. 10.Create the Sauce

    Pour in 1 cup of low sodium chicken broth (or half broth, half white wine) and 1 cup of heavy cream. Blend these two ingredients into the sauce.

11. 11.Add Cheese to Sauce

    Mix in 1/4 cup of grated Grana Padano cheese. Bring the mixture back to a simmer.

12. 12.Return Chicken to Skillet

    Return the seared chicken thighs to the skillet, including any accumulated juices from the plate. Spoon the sauce over the chicken to coat.

13. 13.Top with Cheese

    Sprinkle the remaining 1/4 cup of grated Grana Padano cheese over the chicken and sauce.

14. 14.Bake

    Transfer the skillet to a 350°F (175°C) preheated oven. Bake for 15-20 minutes, or until the chicken is fully cooked through.

15. 15.Rest and Garnish

    Carefully remove the skillet from the oven. Let the dish rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.