Creamy Mushroom Chicken
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup grated Parmesan cheese
- Fresh thyme or parsley, for garnish
Instructions
Step 1: Season and Sear the Chicken
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
Step 3: Make the Sauce
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a simmer.
Step 4: Cook the Chicken in the Sauce
- Return the seared chicken thighs to the skillet, skin side up. Reduce the heat to medium-low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
Step 5: Finish the Sauce
- Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust the seasoning with more salt and pepper if needed.
Step 6: Serve
- Garnish the creamy mushroom chicken with fresh thyme or parsley.
- Serve hot over rice, mashed potatoes, or pasta.
Enjoy your creamy mushroom chicken, a perfect blend of savory flavors and creamy texture!