Description
Succulent chicken thighs nestled in creamy mushroom garlic sauce invite culinary adventure with rich, comforting flavors. Mediterranean-inspired ingredients and simple techniques deliver a restaurant-quality meal you can effortlessly create at home.
Ingredients
Scale
Protein:
- 6–8 bone-in, skin-on chicken thighs (about 2–3 pounds or 907–1361 grams)
Dairy and Herbs:
- 2 tablespoons unsalted butter
- 1 cup heavy cream or half-and-half
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves)
Other Ingredients:
- 1 tablespoon olive oil
- 8 ounces (227 grams) cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium preferred)
- Salt and black pepper, to taste
Instructions
- Generously coat chicken thighs with salt and freshly ground black pepper, ensuring even seasoning on all surfaces.
- Warm a blend of olive oil and butter in a large skillet over medium-high heat until the butter melts and begins to sizzle.
- Carefully place seasoned chicken thighs skin-side down, cooking for 5-6 minutes until a rich golden-brown crust develops, then flip and cook the other side for an additional 4-5 minutes.
- Remove chicken from skillet and transfer to a clean plate, keeping warm.
- In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30-45 seconds until aromatic but not browned.
- Introduce sliced mushrooms to the skillet, cooking for 4-5 minutes until they release moisture and become tender and slightly caramelized.
- Pour chicken broth and heavy cream into the skillet, whisking continuously to create a smooth, creamy sauce that gradually thickens over 2-3 minutes.
- Gently return chicken thighs to the skillet, nestling them into the sauce and simmering for 8-10 minutes until chicken reaches an internal temperature of 165°F.
- Sprinkle freshly chopped parsley over the dish for a vibrant finish and serve immediately while hot.
Notes
- Swap chicken thighs with chicken breasts or tofu for different protein preferences, ensuring similar cooking times and seasoning.
- Use low-sodium chicken broth to control salt levels, perfect for those watching sodium intake.
- Add dried herbs like thyme or rosemary to enhance the sauce’s depth and complexity.
- Consider dairy-free alternatives like coconut cream or cashew cream for lactose-intolerant individuals, maintaining the sauce’s rich texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 140 mg