Season chicken with salt, pepper and thyme. Slice mushrooms and shallot. Mince garlic. Zest the lemon. Chop parsley and kale. Preheat oven to 400 degrees.

Heat cast iron skillet on high and add oil and 1 tbsp butter. When the butter gets bubbly, add the chicken, skin side down. Sear for 5 minutes without moving the chicken. Flip and sear for another 5 minutes. Remove chicken from the pan.

Add the mushrooms and shallots to pan along with a splash of chicken stock and stir, scraping the brown bits from the bottom of the pan. Cook for 5 min. Add the garlic, stir and cook for another minute. Add the kale, in batches until it is wilted. Add in the cream and 1 tbsp of butter and cook for 5 min. Add in chicken stock, lemon juice and parsley and cook 5 min. Bake in oven 35 min or until internal temp reaches 165 degrees. Remove from oven and top with lemon zest.