Heat oil in a skillet over medium-high heat. Add Chicken, skin-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks.
When done searing, rotate the pan to move the oil around to help loosen the Chicken. Use a thin spatula to carefully remove the Chicken to a plate. Cover with foil to keep warm.
Add the Butter and Mushrooms or Onion to the pan and cook until they begin to brown and caramelize, about 8 minutes.
Deglaze the pan by adding the white wine and use the spatula to scrape up the chicken remnants.
Add the Garlic and Lemon Juice and cook for 1 minute. Stir in the Heavy Cream. Add the Chicken, seared side up, and heat on stove for 5 more minutes.
Transfer the pan to the oven and bake for 25 minutes (165°F internal temp).
Notes
To use Skinless Boneless Thighs just reduce oven time to 15 Minutes.
For alcohol-free: Substitute Chicken Broth for the White Wine.