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- 4 bone-in chicken thighs, skin-on - 1 cup mushrooms (cremini or button), sliced - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 onion, finely chopped - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When you gather your ingredients, choose fresh items for the best flavor. Use bone-in, skin-on chicken thighs to keep the meat juicy and tender. The mushrooms add a rich, earthy taste. Heavy cream brings creaminess to the sauce and makes it oh-so-delicious. For the pantry staples, chicken broth is key. It adds depth to the sauce. Olive oil helps in searing the chicken for a nice crust. Garlic and onion give great aroma and flavor. Thyme adds a lovely herbal note. Don’t forget to season well with salt and pepper! Lastly, fresh parsley makes a great garnish. It adds a pop of color and freshness to your dish. Having these ingredients ready will make your cooking process smooth and enjoyable. {{ingredient_image_1}} First, take your four chicken thighs. Season both sides with salt and pepper. This step adds flavor. Make sure you coat them well. You want every bite to taste great. Next, grab a large skillet. Heat two tablespoons of olive oil over medium-high heat. When the oil is hot, add the chicken thighs, skin-side down. Sear them for 5-7 minutes. Look for a golden brown color on the skin. Once you flip the thighs, sear the other side for another 5 minutes. This adds a nice crust. After searing, take the chicken out and set it aside. In the same skillet, lower the heat to medium. Add a finely chopped onion. Cook for 3-4 minutes until it turns translucent. Then, add two cloves of minced garlic and one cup of sliced mushrooms. Cook everything together for about 5 minutes. The mushrooms should become tender and juicy. Now, it’s time to make the sauce. Pour in one cup of chicken broth. Scrape the bottom of the skillet to get all the tasty bits. Then stir in one cup of heavy cream and one teaspoon of dried thyme. Season with salt and pepper to taste. The sauce should look creamy and rich. Return the chicken thighs to the skillet, skin-side up. Make sure they are covered with the sauce. Bring it to a gentle simmer. Lower the heat and cover the skillet. Cook for 25-30 minutes. This slow cooking makes the chicken tender and juicy. Once the chicken is done, remove the skillet from heat. Let it sit for a minute. This helps the flavors settle. Before serving, sprinkle fresh chopped parsley on top. This adds color and freshness to your dish. Enjoy your creamy mushroom chicken thighs! To get crispy skin and juicy meat, start with bone-in, skin-on chicken thighs. Season them well with salt and pepper before cooking. Heat olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes until golden brown. Flip the thighs and cook the other side for 5 minutes. This searing step adds flavor and texture. Remember to let the chicken rest after cooking to keep it juicy. You can adjust the sauce to your liking. If you want a thicker sauce, let it simmer longer. This reduces the liquid and concentrates the flavor. For a thinner sauce, add more chicken broth or a splash of water. Stir well to combine. You can also use a cornstarch slurry for quick thickening. Just mix cornstarch with cold water, then stir it into the sauce while it simmers. Add more depth to your dish with herbs and spices. Fresh thyme can brighten the flavors. Try rosemary or sage for a different twist. A pinch of red pepper flakes can add heat. For a rich taste, consider adding a splash of white wine before the broth. You can also mix in some grated Parmesan cheese for a cheesy twist. These simple enhancements can elevate your creamy mushroom chicken thighs to a new level. Pro Tips Use Fresh Herbs: Fresh thyme or parsley can elevate the flavor profile of your dish significantly compared to dried herbs. Check Chicken Temperature: Ensure the internal temperature of the chicken thighs reaches 165°F (75°C) for safe consumption. Thicken the Sauce: If you prefer a thicker sauce, let it simmer uncovered for the last few minutes of cooking. Pair with Sides: This dish pairs wonderfully with mashed potatoes or a fresh green salad for a complete meal. {{image_2}} You can use many types of mushrooms in this dish. Cremini mushrooms add a rich, earthy flavor. Button mushrooms give a mild taste and nice texture. Shiitake mushrooms bring a unique taste and aroma. Mix different types for a more complex flavor. Try to slice them evenly for even cooking. If you want a lighter version, use half-and-half instead of heavy cream. Coconut milk offers a dairy-free option with a hint of sweetness. You can also use Greek yogurt mixed with chicken broth for a creamy texture. These substitutes keep the dish tasty while reducing calories. Adding veggies can boost flavor and nutrition. Spinach cooks quickly and adds color. Broccoli is great for a crunchy texture. You can also try peppers or zucchini for a fresh touch. Just remember to adjust cooking times for different vegetables. This way, you get a colorful, healthy meal. To store leftovers, let the creamy mushroom chicken thighs cool first. Place them in an airtight container. Make sure to seal it tightly to keep out air. You can keep it in the fridge for up to three days. Always label the container with the date. This helps you remember when you made the dish. If you want to freeze the chicken, follow these steps. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. Remember to label the bags with the date and contents. This way, you know what you have later. When it's time to reheat, you have a few options. The best way is to use the stovetop. Place the chicken and sauce in a skillet over low heat. Stir gently to warm it up. You can also use the microwave. Just cover the dish and heat in short bursts. Check often to avoid overcooking. This keeps the chicken tender and the sauce creamy. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. To adjust, sear them for about 5 minutes on each side. Then, follow the same steps for making the sauce. Keep an eye on the cooking time. Boneless thighs usually take about 15-20 minutes to cook through. Creamy mushroom chicken thighs pair well with many sides. Here are some tasty options: - Rice or risotto - Mashed potatoes - Steamed vegetables - Garlic bread - A fresh green salad These sides complement the rich sauce and juicy chicken. Leftover creamy mushroom chicken thighs can last in the fridge for about 3-4 days. Store them in an airtight container. If you want to keep them longer, freeze them for up to 3 months. Just remember to thaw them in the fridge before reheating. For best results, reheat in a skillet or microwave until hot. This blog post covered how to make delicious creamy mushroom chicken thighs. We shared steps for preparing chicken, making a rich sauce, and tips for perfecting the dish. Remember to use nice, fresh mushrooms and season well! Explore variations to make the meal your own. Store leftovers properly to enjoy later. With these tips and tricks, you can create a dish that impresses everyone at your table. Happy cooking!

Creamy Mushroom Chicken Thighs

A delicious and creamy dish featuring chicken thighs and mushrooms, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in chicken thighs, skin-on
  • 1 cup mushrooms (cremini or button), sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 piece onion, finely chopped
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Prepare the Chicken: Season the chicken thighs generously with salt and pepper on both sides.
  • Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear them for about 5-7 minutes until golden brown. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
  • Sauté Aromatics: In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
  • Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
  • Combine Everything: Return the chicken thighs to the skillet, skin-side up, ensuring they are covered with the creamy sauce. Bring to a simmer, then reduce the heat to low. Cover the skillet and cook for about 25-30 minutes, or until the chicken is cooked through and tender.
  • Serve: Once cooked, remove from heat and let it sit for a minute. Garnish with fresh chopped parsley before serving.

Notes

Serve with rice or pasta to soak up the sauce.
Keyword chicken, creamy, dinner, mushroom