Creamy Mushroom Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 1 cup heavy cream - 1 cup chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap bone-in thighs for boneless ones. They cook faster. Use any cooking oil instead of olive oil. If you want a lighter dish, use half-and-half instead of heavy cream. For mushrooms, try button or shiitake mushrooms. Both will add great flavor. If you lack fresh herbs, use dried ones, but cut the amount in half for best results. Choose chicken thighs with a pink hue and no odor. The skin should be smooth, not slimy. For onions, look for firm, heavy bulbs without soft spots. Garlic should be firm and dry, not sprouted. When picking mushrooms, choose ones that are firm and dry, with no dark spots. Fresh parsley should be vibrant green, not wilted. These simple tips help ensure you make the best dish possible. {{ingredient_image_1}} 1. Start by patting the chicken thighs dry. This helps the skin get crispy. 2. Season both sides with salt and pepper. Use a good amount for flavor. 3. Chop one medium onion and mince three cloves of garlic. These add great taste. 4. Slice eight ounces of cremini mushrooms. They bring a rich, earthy flavor. 1. Heat one tablespoon of olive oil in a large skillet over medium-high heat. 2. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes. 3. Flip the chicken and cook for another 5 minutes. The skin should be golden brown. 4. Remove the chicken from the skillet and set it aside on a plate. 5. In the same skillet, add the chopped onion. Sauté for 2-3 minutes until it turns translucent. 6. Next, add the minced garlic. Cook for another minute until it smells great. 7. Toss in the sliced mushrooms. Cook for about 5 minutes until they brown and lose moisture. 8. Pour in one cup of chicken broth. Scrape up any brown bits from the skillet. 9. Stir in one cup of heavy cream, one teaspoon of dried thyme, and one teaspoon of dried rosemary. 10. Bring the mixture to a gentle simmer. This will create a creamy sauce. 11. Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the top. 12. Cover the skillet and reduce the heat to low. Let it simmer for 20-25 minutes. 13. Check that the chicken reaches an internal temperature of 165°F (75°C). 1. Taste the sauce and adjust seasoning if needed. A little extra salt can help. 2. Serve the creamy mushroom chicken thighs over mashed potatoes or rice. 3. Drizzle more sauce on top. This makes the dish look delicious. 4. Garnish with chopped fresh parsley. It adds color and freshness. To ensure chicken thighs cook well, start with dry skin. Pat them with paper towels. Season both sides with salt and pepper. Heat olive oil until hot in your skillet. Place the chicken skin-side down and sear for 5-7 minutes. This makes the skin crispy. Flip and cook for another 5 minutes. The internal temperature should reach 165°F (75°C) for safety. To make the sauce richer, use heavy cream. Sauté onions and garlic until soft and fragrant. Cook the mushrooms until they release moisture, then add chicken broth. This adds depth. For flavor, include dried thyme or rosemary. Let the sauce simmer gently. This allows the flavors to blend well. If you want more taste, adjust the seasoning at the end. Avoid cooking chicken straight from the fridge. Let it sit at room temperature for about 15 minutes. This helps with even cooking. Don’t rush the searing process; give it time to brown. Also, don’t skip the simmering step. It helps the chicken absorb the sauce's flavor. Finally, taste the sauce before serving. Adjusting the seasoning is key for a great dish. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor of the dish significantly compared to dried herbs. Perfectly Sear the Chicken: Make sure the pan is hot before adding the chicken to achieve a crispy skin. Deglaze the Pan: Scraping up the brown bits after cooking the onions and garlic adds a rich flavor to the sauce. Let it Rest: Allow the chicken to rest for a few minutes after cooking to keep it juicy and tender. {{image_2}} If you want to switch things up, try other proteins. Boneless chicken thighs work great too. You can also use chicken breasts if you prefer. For a meatless option, mushrooms can shine as the star. Try using portobello mushrooms. They have a meaty texture and add depth to the dish. Mushrooms add flavor and texture to your meal. While cremini mushrooms are a favorite, you can experiment with others. Shiitake mushrooms bring a rich taste that many love. Button mushrooms are mild but can still enhance the dish. Mix different types for a fun twist! Herbs and spices can change the game for this recipe. You can add fresh thyme or rosemary for a stronger taste. A pinch of red pepper flakes can give a nice kick. For a hint of sweetness, try adding some balsamic vinegar. This will brighten the creamy sauce and impress your family. To store leftovers, let the chicken cool first. Place it in an airtight container. Make sure to add the sauce too. Store in the fridge for up to three days. This keeps the chicken moist and tasty. When you're ready to eat, take the chicken out. You can reheat it in a skillet over medium heat. Add a splash of chicken broth to keep it moist. Stir until hot, which takes about 5-10 minutes. You can also use a microwave. Heat on medium for about 2-3 minutes. Cover it to keep the steam in. To freeze the dish, let it cool completely. Transfer the chicken and sauce into a freezer-safe bag. Try to remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you’re ready to use it, thaw it in the fridge overnight. Reheat it as mentioned before. Enjoy your creamy mushroom chicken thighs anytime! Yes, you can use boneless chicken thighs. They cook faster and still taste great. Just adjust the cooking time. Sear them for about 4-5 minutes per side. Check their internal temperature to ensure they reach 165°F (75°C). Boneless thighs soak up the creamy sauce well too. You have many options! Here are some great sides: - Mashed potatoes - Cooked rice - Steamed green beans - Roasted asparagus - A fresh garden salad These sides complement the creamy sauce and enhance your meal. You can also drizzle extra sauce over your sides for added flavor. Check the internal temperature of the chicken. It should reach 165°F (75°C) for safe eating. Use a meat thermometer for accuracy. If you don't have one, the juices should run clear when you cut into it. The meat should not be pink inside. Cooking times may vary, so always double-check. In this post, I detailed the key ingredients for a creamy mushroom chicken dish. You learned how to choose fresh items and swap ingredients when needed. I provided clear steps for cooking and serving, along with tips for perfectly cooked chicken. You also explored variations and storage methods for leftovers. Remember, cooking is about creativity and fun. With these tips, you can enjoy a tasty meal and impress your family. Happy cooking!$

Creamy Mushroom Chicken Thighs

A rich and flavorful dish featuring seared chicken thighs in a creamy mushroom sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup heavy cream
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Start by patting the chicken thighs dry with paper towels and seasoning both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Toss in the sliced mushrooms and cook for about 5 minutes, or until the mushrooms are browned and their moisture has evaporated.
Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in the heavy cream, dried thyme, and rosemary. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, skin-side up, and spoon some of the creamy sauce over them. Cover the skillet, reduce the heat to low, and let it simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
After the chicken is done, taste the sauce and adjust the seasoning if necessary.

Notes

Serve over mashed potatoes or rice for a complete meal.

Keyword chicken, creamy, dinner, mushroom