Creamy Mushroom Chicken Thighs

Creamy Mushroom Chicken Thighs

Creamy Mushroom Chicken Thighs

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
large skillet
2
measuring cups
3
measuring spoons
4
knife
5
cutting board
6
wooden spoon or spatula
7
meat thermometer
8
tongs

Ingredients

Protein

  • 1
    1.5 pounds boneless, skinless chicken thighs

Produce

  • 1
    8 ounces cremini mushrooms
  • 2
    2 each garlic cloves
  • 3
    0.25 each yellow onion

Dairy & Cream

  • 1
    0.75 cup heavy cream

Pantry

  • 1
    2 tablespoons olive oil
  • 2
    1 tablespoon all-purpose flour
  • 3
    0.5 cup chicken broth
  • 4
    1 teaspoon dried thyme
  • 5
    0.5 teaspoon salt
  • 6
    0.25 teaspoon black pepper

Directions

1

Prepare the Chicken

Pat the chicken thighs dry with paper towels. This helps them to brown better. Season both sides of the chicken with salt and pepper. Make sure to distribute the seasoning evenly.

2

Heat Skillet

Heat the olive oil in a large skillet over medium-high heat. Ensure the skillet is hot enough before adding the chicken; a drop of water should sizzle and evaporate quickly. This helps develop a good sear.

3

Sear Chicken

Place the chicken thighs in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until nicely browned. Sear in batches if needed to avoid overcrowding. Overcrowding can cause steaming instead of searing.

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4

Set Chicken Aside

Remove the chicken from the skillet and set aside on a plate. Do not discard any of the flavorful oil and chicken drippings in the skillet.

5

Sauté Onion and Garlic

Add the chopped onion to the same skillet and cook until softened and translucent, about 3-5 minutes. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan; they will add flavor. Then add the minced garlic and cook for another minute until fragrant, stirring constantly. Be careful not to burn the garlic.

6

Cook Mushrooms

Add the sliced mushrooms to the skillet and cook until they are tender and their liquid has evaporated, about 5-7 minutes. Stir occasionally to ensure even cooking. You will notice the mushrooms will release their moisture and then become browned.

7

Add Flour

Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. This will create a roux which will help to thicken the sauce. Make sure the flour is mixed well into the oil and vegetable mixture. Avoid scorching the flour.

8

Create Sauce

Gradually whisk in the chicken broth, making sure there are no lumps from the flour. Once the broth has been incorporated, stir in the heavy cream and thyme. Reduce the heat to low and let the sauce simmer for a few minutes until slightly thickened. The sauce should coat the back of a spoon.

9

Simmer Chicken in Sauce

Return the seared chicken thighs to the skillet, nestling them into the creamy mushroom sauce. Cover the skillet and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Baste the chicken occasionally with the sauce to keep it moist.

10

Rest and Serve

Remove the skillet from the heat and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly more and the flavors to meld together. Serve hot, garnished with fresh herbs, if desired.

Recipe Tips

  • For best results, use fresh mushrooms rather than canned. Look for mushrooms that are firm and not slimy.
  • Use a good quality chicken broth. If possible, use low sodium.
  • Do not overcrowd the skillet when searing the chicken. This can make the chicken steam instead of sear.
  • Do not skip resting the chicken before serving to help keep it moist.
  • You can substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Add a splash of white wine when cooking the mushrooms for added flavor.
  • Be sure to use a meat thermometer to check the internal temperature of the chicken is at least 165°F before consuming.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

15g

Protein

35g

Fat

30g

Fiber

2g

Sugar

4g

Sat. Fat

14g

Sodium

700mg

Trans Fat

0.5g

Cholesterol

200mg

Potassium

600mg

Vitamin A

300%

Vitamin C

5%

Calcium

80%

Iron

3%

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