Chicken Thighs with Mushrooms
Juicy pan-seared chicken thighs braised with mushrooms in a garlicky, thyme-scented cream sauce. A comforting one-skillet recipe perfect for weeknights or leisurely dinners.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs (about 3–3½ lb / 1.4–1.6 kg)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
Sauce
- 3 tbsp unsalted butter divided
- 12 oz mushrooms sliced (cremini or button)
- 1 medium shallot or small yellow onion, finely chopped
- 3 garlic cloves minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- ½ cup additional chicken stock 120 ml
- 1 cup low-sodium chicken stock 240 ml
- ½ cup heavy cream 120 ml
- 1 tsp Dijon mustard optional
- 1 tsp cornstarch mixed with 1 tbsp water, optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Pat the chicken thighs dry and season generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat with 2 tbsp olive oil. Sear skin-side down until deep golden and crisp, 6–8 minutes. Flip and cook 2–3 minutes more. Transfer to a plate.
- Reduce heat to medium, add 1 tbsp butter, then the sliced mushrooms. Let them brown undisturbed a couple minutes before stirring. Add shallot and cook until translucent, about 2 minutes. Stir in garlic and thyme until fragrant.
- Pour in a splash of stock to deglaze, scraping up browned bits. Allow to reduce 1–2 minutes, then add chicken stock and heavy cream. Stir and bring to a gentle simmer. Add Dijon if using.
- Return the chicken to the skillet skin-side up and simmer gently for 12–15 minutes until internal temperature reaches 165°F (74°C). If needed, thicken with the cornstarch slurry and simmer until glossy.
- Stir in remaining 2 tbsp butter for extra silkiness, taste and adjust seasoning, and sprinkle with parsley. Serve over pasta, mashed potatoes, rice, or crusty bread to soak up the sauce.
Notes
- For an oven finish, bake at 375°F (190°C) for 20–25 minutes after searing.
- Boneless thighs can be used; reduce simmer time by about 5 minutes.
- To make dairy-free, substitute cream with full-fat coconut milk and use a dairy-free butter alternative.
- Store leftovers in an airtight container for up to 3 days; reheat gently to avoid drying the chicken.
Nutrition
Calories: 520kcalCarbohydrates: 6gProtein: 30gFat: 40gSaturated Fat: 18gSodium: 650mgSugar: 3g
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