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- 4 bone-in, skin-on chicken thighs - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces cremini mushrooms, cleaned and sliced - 1 cup heavy cream - 1 cup chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground pepper to taste - Fresh parsley, finely chopped - Large, heavy-bottom skillet - Wooden spoon - Plate for resting chicken - Measuring cups - Chopping board - Sharp knife Gather these ingredients and tools before starting. This will make the cooking process smooth. Each item plays a key role in building layers of flavor in the dish. The chicken thighs bring richness, while the mushrooms add depth. The cream ties everything together for a luscious sauce. {{ingredient_image_2}} Start by drying the chicken thighs with paper towels. This step helps make the skin crispy. Season both sides with salt and pepper. Use a good amount of seasoning for flavor. In a large skillet, heat olive oil over medium-high heat. Wait until the oil shimmers. Place the chicken thighs in the skillet, skin-side down. Sear them for about 5-7 minutes. You want the skin to be golden brown and crispy. Then, flip the chicken thighs and cook for another 5 minutes. Once done, take the chicken out and set it aside. In the same skillet, add chopped onion. Sauté it for about 2-3 minutes until it is soft. Then, add minced garlic and cook for another minute. This will make the kitchen smell great. Next, add sliced cremini mushrooms. Stir them well and sauté for about 5 minutes. They should turn brown and lose most of their moisture. Pour in the chicken broth. Use a wooden spoon to scrape any bits stuck to the bottom. This adds great flavor. Then, stir in heavy cream, thyme, and rosemary. Let this mixture simmer gently. Now, return the seared chicken thighs to the skillet. Place them skin-side up. Spoon some sauce over the chicken. Cover the skillet with a lid. Lower the heat and let it simmer for 20-25 minutes. This helps the chicken cook through. Make sure it reaches 165°F (75°C) for safety. Taste the sauce once done and add more salt or pepper if needed. To get crispy chicken skin, start by patting the chicken thighs dry. This step removes extra moisture. Season the chicken well with salt and pepper. When cooking, heat the olive oil until it shimmers in the pan. Sear the chicken skin-side down for about 5-7 minutes. This helps form a golden crust. Flip and cook for another 5 minutes. This method locks in flavor and gives you that delightful crunch. To enhance flavor, add fresh herbs like thyme and rosemary. These herbs bring a lovely aroma. You can also mix in some white wine before adding the chicken broth. This adds depth to the sauce. Another tip is to use different mushrooms. Shiitake or portobello can bring unique tastes. Always taste the sauce before serving. Adjust with more salt or pepper as needed for balance. For a creamy sauce, use heavy cream. It gives a rich texture. If the sauce is too thick, add more chicken broth. If it’s too thin, let it simmer longer. This helps it thicken naturally. Stir the sauce frequently to avoid burning. Lastly, spoon some sauce over the chicken before serving. This makes the dish look inviting and appetizing. Pro Tips Pat Dry for Crispiness: Always pat your chicken thighs dry with paper towels before seasoning and cooking. This step ensures that the skin gets crispy during the searing process, enhancing the texture of the dish. Quality Ingredients Matter: Use high-quality chicken broth and heavy cream for a richer flavor in the sauce. The better the ingredients, the more delicious your final dish will be. Simmering Time is Key: Be patient during the simmering stage. Allowing the chicken to cook slowly in the creamy sauce ensures it becomes tender and absorbs all the flavors from the herbs and mushrooms. Garnish for Presentation: Don’t skip the fresh parsley garnish! It adds a vibrant color contrast and a fresh flavor that brightens up the rich creamy sauce, making your dish visually appealing and more delicious. {{image_4}} You can use various mushrooms in this dish. Cremini mushrooms add rich flavor, but you can try others too. Button mushrooms are mild and work well. Shiitake mushrooms have a deep taste that enriches the sauce. For a unique twist, use portobello mushrooms. Just chop them up and follow the same steps. Each type brings its own flavor, so feel free to mix them! Boneless chicken thighs are a great option if you want less fat. They cook faster and are easier to eat. Simply sear the boneless thighs for about 4-5 minutes on each side. Then, follow the same steps for making the sauce. You will still get a creamy texture and tasty meal. Heavy cream gives a rich taste, but you have choices. For a lighter version, use half-and-half. This still keeps the sauce creamy but cuts some calories. If you want a dairy-free option, try coconut milk. It adds a subtle sweetness and a unique flavor. You can also use cashew cream for a nutty twist. Adjust the seasoning to balance the flavors, and enjoy! To keep your creamy mushroom chicken thighs fresh, store them in an airtight container. This helps prevent any unwanted smells and keeps the dish tasty. Make sure the dish is cool before sealing. You can store it in the fridge for up to three days. Always label the container with the date to keep track of freshness. If you want to save this dish for later, freezing is a great option. First, let the chicken cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. You can freeze the chicken for up to three months. Remember, the cream sauce may change texture but will still taste great when reheated. When you’re ready to enjoy your chicken again, reheating it right is key. Thaw the chicken in the fridge overnight if frozen. You can reheat it in a skillet over low heat, adding a splash of chicken broth to keep it moist. Stir occasionally until it’s warmed through. You can also use the microwave, but be cautious to avoid overcooking. Enjoy your creamy mushroom chicken thighs just like the first time! You can serve this dish with many tasty sides. Here are some great options: - Mashed potatoes - Fluffy rice - Steamed green beans - Roasted vegetables - Garlic bread These sides soak up the creamy sauce. They add color and nutrition to your meal. Yes, you can make this recipe dairy-free! Use coconut cream or almond milk. You can also try cashew cream. These options will keep it creamy without dairy. Just adjust seasonings to your taste. Check the chicken's internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for an accurate reading. The meat should also be opaque and juices should run clear. You can prepare this dish ahead of time! Cook the chicken and sauce, then store them separately. Refrigerate for up to 2 days. Reheat gently before serving to keep the chicken tender. This blog post covers the essentials for making Creamy Mushroom Chicken Thighs. We explored the key ingredients, step-by-step instructions, and helpful tips. You learned how to make crispy chicken skin and enhance flavor. We discussed variations, storage, and answered common questions. In summary, this dish is easy to make and fun to customize. Enjoy your meal!

Creamy Mushroom Chicken Thighs

A delicious dish featuring seared chicken thighs in a creamy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and freshly ground pepper
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Begin by patting the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides generously with salt and freshly ground pepper.
  • In a large, heavy-bottom skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down. Sear for approximately 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 5 minutes on the other side. Once seared, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the finely chopped onion and sauté for about 2-3 minutes until translucent and softened. Next, add the minced garlic, cooking for another minute until it becomes fragrant and aromatic.
  • Add the sliced cremini mushrooms to the skillet, stirring them into the onion and garlic mixture. Sauté for about 5 minutes, or until the mushrooms are beautifully browned and their moisture has mostly evaporated, creating a rich flavor.
  • Carefully pour in the chicken broth, using a wooden spoon to scrape up any delicious brown bits stuck to the bottom of the skillet. Stir in the heavy cream, followed by the dried thyme and rosemary. Allow the mixture to come to a gentle simmer, letting the flavors mingle.
  • Return the seared chicken thighs to the skillet, positioning them skin-side up. Spoon some of the creamy sauce over the chicken. Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20-25 minutes. Cook until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (75°C).
  • Once the chicken is cooked, taste the sauce and adjust the seasoning with additional salt and freshly ground pepper if desired.

Notes

Serve over mashed potatoes or rice for a complete meal.
Keyword chicken, creamy, dinner, mushrooms