Description
A comforting dish featuring tender chicken thighs coated in a rich creamy mushroom sauce with garlic, perfect for family 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 to ensure crispy skin during cooking.
- Season both sides generously with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden.
- Flip the chicken and cook the other side briefly, about 2-3 minutes, then remove the chicken and set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms release moisture, start to brown, and the garlic becomes fragrant.
- Pour in the chicken broth and gently scrape up any browned bits from the pan with a wooden spoon.
- Allow the broth to reduce slightly, then stir in the heavy cream. Let the sauce simmer gently until thickened and velvety.
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through and tender and the sauce is infused with flavor.
- Sprinkle chopped fresh parsley or thyme over the top before serving directly from the skillet for a fresh, vibrant finish.
Notes
Serve with rice, mashed potatoes, or crusty bread to enjoy the creamy sauce. Store leftovers in an airtight container in the fridge for up to three days.
