Description
A comforting dish featuring crispy chicken thighs in a velvety garlic and cream mushroom sauce, perfect for weeknight dinners.
Ingredients
Scale
- 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 chicken thighs dry with paper towels and season with salt and pepper.
- Heat butter and olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden, flip and cook for 2-3 minutes, then set aside.
- Add diced mushrooms and minced garlic to the skillet. Sauté for 4-5 minutes until mushrooms brown.
- Pour in chicken broth and scrape up browned bits. Allow to reduce slightly, then stir in heavy cream.
- Simmer the sauce until thickened, then add the chicken back to coat in sauce. Cover and cook for 10-12 minutes until chicken is cooked through.
- Garnish with fresh parsley or thyme before serving.
Notes
This dish is ideal for pairing with rice or mashed potatoes to soak up the creamy sauce. Leftovers can be refrigerated or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg