Description
A hearty chicken dish featuring tender chicken thighs in a rich, creamy garlic and mushroom sauce, perfect for comforting weeknight dinners.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- Additional salt and pepper, to taste
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until crispy and golden. Flip and cook for an additional 2-3 minutes, then set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms begin to brown and the garlic becomes fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, then stir in the heavy cream and let simmer until the sauce thickens.
- Nestle the chicken thighs back into the sauce, cover, and cook on low for 10-12 minutes until fully cooked and tender.
- Before serving, sprinkle with chopped parsley or thyme for that fresh touch.
Notes
For a lighter version, substitute heavy cream with half-and-half or plant-based cream. Use boneless chicken thighs if preferred, adjusting cooking time as necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American