Creamy Mushroom Chicken Thighs
A comforting dish of tender chicken thighs cooked in a rich, creamy mushroom sauce, perfect for weeknights or cozy family meals.
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs Adds flavor and moisture
- 2 cups mushrooms, sliced (preferably cremini or button) Provides earthy flavor and texture
- 1 medium onion, finely chopped Adds sweetness and depth
- 3 cloves garlic, minced Enhances aroma and flavor
- 1 cup heavy cream Creates a rich, velvety sauce
- 1 cup chicken broth Provides moisture and depth of flavor
- 2 tablespoons olive oil For sautéing and flavor
- 1 tablespoon butter Adds richness
- 1 teaspoon dried thyme Imparts herbal notes
- 1 teaspoon salt Enhances overall flavor
- ½ teaspoon black pepper Adds mild heat
- Fresh parsley, chopped For garnish, adds freshness
Instructions
Preparation
- Begin by heating the olive oil and butter in a large skillet over medium heat.
- Season the chicken thighs with salt and black pepper on both sides.
Cooking
- Once the oil and butter are hot, carefully place the chicken thighs skin-side down in the skillet. Sear for about 6-7 minutes.
- Flip the thighs over and continue cooking for about 5 minutes.
- Transfer the chicken to a plate and set aside.
- In the same skillet, add chopped onions and sliced mushrooms. Sauté until softened, about 5 minutes.
- Add minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet.
- Add heavy cream and dried thyme, stirring until combined. Simmer for a few minutes.
- Return the seared chicken thighs to the skillet, allowing them to nestle into the sauce. Cook for an additional 15-20 minutes.
- Taste the sauce and adjust seasoning if necessary. Finish with chopped parsley before serving.
Notes
Serve with a green salad or steamed vegetables. Leftovers can be used in various ways, such as over toast for breakfast. Store in an airtight container for up to three days.