Introduction:
Indulge in this delicious and comforting dish of creamy mushroom chicken thighs. Perfectly seared chicken is smothered in a rich, velvety mushroom sauce, making it an excellent choice for family dinners or special occasions. Serve it with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce!
Recipe:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced (e.g., cremini or button mushrooms)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Optional garnish: Fresh parsley or thyme sprigs
Instructions:
- Prepare the Chicken:
- Pat the chicken thighs dry with a paper towel. Season generously with salt and pepper on both sides.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5–7 minutes until the skin is golden and crispy.
- Flip the chicken and cook for an additional 5 minutes. Remove from the skillet and set aside.
- Cook the Aromatics:
- In the same skillet, melt the butter over medium heat. Add chopped onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Sauté Mushrooms:
- Add the mushrooms to the skillet and cook until they release their moisture and begin to brown (about 5 minutes).
- Make the Sauce:
- Pour in the chicken broth and deglaze the skillet, scraping up any browned bits. Stir in the heavy cream, Parmesan cheese, and thyme. Simmer the sauce until slightly thickened (about 3–5 minutes).
- Finish Cooking:
- Return the chicken thighs to the skillet, skin-side up, and spoon some sauce over them. Reduce heat to low, cover, and simmer for 10–15 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C).
- Serve:
- Garnish with fresh parsley or thyme, and serve hot alongside your favorite sides.
Let me know if you’d like tips or variations for this recipe!
