Cheesy "French Onion" Chicken Thighs with Mushrooms, Thyme & Parsley

Directions

1. 1) Pat the chicken thighs dry and season both sides with salt and pepper. Heat an ovenproof skillet over medium and melt a knob of butter, then sear the chicken until golden and cooked through, about 3–4 minutes per side; transfer to a plate and tent loosely with foil.
2. 2) While the chicken rests, wash all produce. Slice two medium yellow onions into thin half-moons.
3. 3) Return the skillet to medium, add more butter, and cook the onions with a pinch of salt, stirring occasionally until they’re soft and deeply caramelized, about 15–20 minutes.
4. 4) Mince the garlic and place in a small bowl. Slice the mushrooms and add them to the bowl with the garlic. Strip thyme leaves from the stems and add them to the bowl. Finely chop the parsley leaves and reserve half for garnish.
5. 5) When the onions are ready, add the garlic, mushrooms, thyme, half of the parsley, broth, and Worcestershire to the skillet; stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid reduces by half, about 4–5 minutes.
6. 6) While the sauce reduces, thinly slice the mozzarella and finely grate the Parmesan. Preheat the oven to broil and place the rack in the upper third.
7. 7) Nestle the seared chicken back into the skillet with the vegetables. Top each piece with mozzarella and sprinkle Parmesan over the top. Broil until the cheese is melted and bubbly, 3–4 minutes. Remove from the oven.
8. 8) To serve, divide the vegetables and chicken between bowls or plates, finish with the remaining parsley, and serve.