Step 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.

Step 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.

Step 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.

Step 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.

Step 5: Add Tomato Paste

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

Step 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.

Step 7: Add Garlic

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

Step 8: Add Sun-Dried Tomatoes

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

Step 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.

Step 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.

Step 11: Add Cheese to Sauce

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

Step 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.

Step 13: Top with Cheese

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

Step 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.

Step 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.

• Use a small sieve for flour dredging to control quantity and avoid contamination.

• Scrape the bottom of the pan to dislodge brown bits for extra flavor.

• Don't worry if there's no fat at the bottom when adding mushrooms; they will release water.

• Include accumulated juices from resting chicken back into the sauce for flavor.

• Use half chicken broth and half white wine for the sauce.