Method:

1. Preheat the oven to 180°C and cook chicken thighs for 20-25 minutes, turning the chicken halfway through cooking.
2. Heat the olive oil in a large pan or deep skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, until they are golden brown and have released their liquid. Remove the mushrooms from the pan and set aside.
3. Add the sliced onions to the same pan (add a tiny bit more oil if needed). Cook over medium heat for about 5-7 minutes until softened and translucent. Add the minced garlic, smoked paprika, and thyme sprigs. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the broccoli florets to the pan with the onions and garlic. Prepare the instant mushroom soup according to the package directions (usually by mixing with 1 cup of hot water). Pour the prepared soup into the pan with the vegetables. Add the mushrooms, bring to a simmer,  and cook for 8 minutes, until broccoli is tender.
5. Stir in the mustard and sour cream (or cream), remove the pan from the heat.
6. Serve with pasta and chicken thighs.