Season and Coat the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Lightly coat each piece in flour, shaking off extra. This helps the skin brown and thickens the sauce later.
Brown the Chicken: Heat olive oil in a large deep skillet over medium heat. Place the chicken skin side down and cook until golden and crisp, about 6 to 8 minutes. Flip and cook the other side for a few minutes. Remove chicken and set aside.
Cook the Vegetables: In the same pan, add the chopped onion. Cook until soft and lightly golden. Stir in garlic and mushrooms, cooking until the mushrooms release moisture and begin to brown.
Deglaze the Pan: Pour in the white wine and scrape up all the browned bits from the bottom. Let it simmer for a few minutes until slightly reduced. This builds the base flavor of the sauce.
Build the Sauce: Add diced tomatoes, chicken broth, thyme, bay leaf, and lemon zest. Stir gently and bring to a light simmer.
Return the Chicken: Nestle the chicken thighs back into the pan, skin side up. Spoon some sauce over the top. Reduce heat to low, cover, and simmer for about 40 minutes until the chicken cooks through.
Finish and Rest: Remove the bay leaf. Sprinkle chopped parsley over the dish. Let it rest for a few minutes so the sauce thickens slightly before serving.
