By recipes genie | Published on December 28, 2024
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.
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.
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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Get Access Now - Only $39Remove 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.
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.
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.
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.
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.
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.
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.
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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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%