DisclaimerTerms Of UseGDPR PolicyCookie Policy

momdishmagic

Creamy Mushroom Chicken Thighs Easy and Flavorful Meal

by
- Chicken thighs and their preparation: You need 4 bone-in, skin-on chicken thighs. Start by seasoning them with salt and pepper. This adds flavor and helps the skin crisp up nicely. - Aromatics and spices: For the base flavor, use 1 small onion, finely chopped. Add 3 cloves garlic, minced, for a fragrant kick. You’ll also need 1 teaspoon of dried thyme and 1 teaspoon of black pepper to season the dish. - Sauces and accompaniments: The creamy sauce comes from 1 cup of heavy cream and 1 cup of chicken broth. For a fun twist, I suggest mixing in 250 grams of sliced mushrooms. A blend of cremini and shiitake gives a great taste. Don’t forget to garnish with fresh parsley for that pop of color! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking. 2. Searing the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the 4 chicken thighs with salt and black pepper. Place them skin side down in the skillet. Sear for 5-7 minutes until the skin is crispy and golden. Then, flip the chicken and cook for another 3-4 minutes. Remove the chicken and set it aside on a plate. 3. Sautéing aromatics and creating the sauce: In the same skillet, lower the heat to medium. Add 1 small chopped onion and sauté for 2-3 minutes until softened. Then, add 3 minced garlic cloves and 250g of sliced mushrooms. Stir often until the mushrooms turn golden brown, about 5-6 minutes. Next, pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir well. Add 1 teaspoon of dried thyme and black pepper. Let the mixture simmer for 2-3 minutes to thicken slightly. 1. Combining chicken with sauce: Return the seared chicken thighs to the skillet, skin side up. Nestle them into the creamy mushroom sauce. 2. Baking time and temperature: Transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). 3. Checking for doneness: To check if your chicken is done, use a meat thermometer. It should read 165°F in the thickest part of the thigh. This ensures your chicken is safe to eat and juicy. To make your sauce creamy, use heavy cream. Heavy cream has a high fat content. This gives your sauce a rich texture. It blends well with the chicken and mushrooms, creating a smooth finish. You should also choose the right mushrooms. I recommend using a mix of cremini and shiitake mushrooms. Cremini mushrooms add a deep, earthy flavor. Shiitake mushrooms bring a meaty taste. Together, they enhance the overall flavor of the dish. Adding fresh herbs can elevate your meal. Try using parsley or thyme for a burst of freshness. Just chop them finely and sprinkle them on before serving. Balancing seasoning is key. Taste your sauce as it cooks. Adjust with salt and pepper to your liking. This small step can make a big difference in flavor. Remember, good seasoning enhances every bite. Pro Tips Choose the Right Mushrooms: Combining cremini and shiitake mushrooms not only adds depth of flavor but also creates a delightful texture contrast in your creamy sauce. Perfectly Crispy Skin: Make sure to pat the chicken thighs dry before seasoning and cooking to achieve that golden and crispy skin. Add a Splash of White Wine: For extra flavor, consider deglazing the pan with a splash of white wine after sautéing the mushrooms and before adding the broth and cream. Let It Rest: After baking, allow the chicken to rest for a few minutes before serving; this helps retain the juices and enhances the overall flavor. {{image_2}} You can make this dish with boneless chicken thighs. They cook faster and are easier to eat. Just adjust the cooking time to about 25-30 minutes. Check that they reach 165°F (75°C) inside. If you need a dairy-free option, you can replace heavy cream with coconut cream. This keeps the dish creamy and adds a light sweetness. Use a non-dairy broth to keep it fully dairy-free. Pair creamy mushroom chicken thighs with rice, pasta, or mashed potatoes. These sides soak up the sauce well, making each bite tasty. You can also serve it with a fresh green salad for a light touch. For presentation, serve the chicken in the skillet for a rustic feel. If you prefer individual plates, add a spoonful of sauce over each chicken thigh. A sprinkle of fresh parsley on top adds color and charm. After enjoying creamy mushroom chicken thighs, you may want to save some for later. First, let the dish cool to room temperature. Then, place the leftovers in an airtight container. Store it in the refrigerator for up to three days. If you want to keep it longer, freezing is a great option. For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. The dish can last up to three months in the freezer. Label the containers with the date so you know when to use them. When you are ready to enjoy your leftovers, reheating them properly is key to keeping that creamy texture. The stovetop method works best. Place the dish in a skillet over low heat. Stir occasionally until heated through. This helps retain the creaminess. If you prefer the microwave, it’s also an option. Use a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between. This method may not keep the creaminess as well as stovetop reheating, but it’s faster. Just be careful not to overheat, as it can change the sauce's texture. Can I use different types of mushrooms? Yes, you can use many types of mushrooms. Cremini and shiitake mushrooms work great. You can also try button mushrooms, portobello, or even oyster mushrooms. Each type gives a unique taste. Mixing them adds more flavor to your dish. How do I know when chicken thighs are fully cooked? The best way to check chicken thighs is by using a meat thermometer. You want the inside to reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white with no pink inside. What can I do if the sauce is too thick? If your sauce is too thick, you can fix it easily. Just add a little more chicken broth or heavy cream. Stir well to mix it in. This will help thin out the sauce to your desired consistency. This post covered how to make creamy mushroom chicken thighs. We discussed key ingredients, like chicken and aromatics, and the cooking steps. You learned tips for creamy texture and flavor enhancement. We also explored ingredient swaps and serving ideas. Lastly, we shared storage and reheating methods. Cooking should be fun and easy. Try these steps to impress everyone at your table! Enjoy your meal and happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your weeknight dinners? My Creamy Mushroom Chicken Thighs recipe is here to save the day! This dish blends juicy chicken with rich flavors that will please any palate. With easy steps and simple ingredients, you can whip up a meal the whole family will love. Stick around to learn how to create this delicious dinner that’s creamy, hearty, and totally satisfying!

Why I Love This Recipe

  1. Comforting Flavor: This dish combines tender chicken thighs with a rich, creamy mushroom sauce that is both comforting and indulgent.
  2. Easy One-Pan Meal: Cooking everything in one skillet not only saves time on cleanup but also allows the flavors to meld beautifully.
  3. Versatile Ingredients: You can easily substitute the mushrooms or herbs to suit your taste or what you have on hand.
  4. Perfect for Any Occasion: This recipe is elegant enough for a dinner party yet simple enough for a weeknight meal.

Ingredients

List of Key Ingredients

– Chicken thighs and their preparation:

You need 4 bone-in, skin-on chicken thighs. Start by seasoning them with salt and pepper. This adds flavor and helps the skin crisp up nicely.

– Aromatics and spices:

For the base flavor, use 1 small onion, finely chopped. Add 3 cloves garlic, minced, for a fragrant kick. You’ll also need 1 teaspoon of dried thyme and 1 teaspoon of black pepper to season the dish.

– Sauces and accompaniments:

The creamy sauce comes from 1 cup of heavy cream and 1 cup of chicken broth. For a fun twist, I suggest mixing in 250 grams of sliced mushrooms. A blend of cremini and shiitake gives a great taste. Don’t forget to garnish with fresh parsley for that pop of color!

Step-by-Step Instructions

Preparation and cooking overview

1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking.

2. Searing the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the 4 chicken thighs with salt and black pepper. Place them skin side down in the skillet. Sear for 5-7 minutes until the skin is crispy and golden. Then, flip the chicken and cook for another 3-4 minutes. Remove the chicken and set it aside on a plate.

3. Sautéing aromatics and creating the sauce: In the same skillet, lower the heat to medium. Add 1 small chopped onion and sauté for 2-3 minutes until softened. Then, add 3 minced garlic cloves and 250g of sliced mushrooms. Stir often until the mushrooms turn golden brown, about 5-6 minutes. Next, pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir well. Add 1 teaspoon of dried thyme and black pepper. Let the mixture simmer for 2-3 minutes to thicken slightly.

Baking process

1. Combining chicken with sauce: Return the seared chicken thighs to the skillet, skin side up. Nestle them into the creamy mushroom sauce.

2. Baking time and temperature: Transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

3. Checking for doneness: To check if your chicken is done, use a meat thermometer. It should read 165°F in the thickest part of the thigh. This ensures your chicken is safe to eat and juicy.

Tips & Tricks

Achieving the perfect creamy texture

To make your sauce creamy, use heavy cream. Heavy cream has a high fat content. This gives your sauce a rich texture. It blends well with the chicken and mushrooms, creating a smooth finish.

You should also choose the right mushrooms. I recommend using a mix of cremini and shiitake mushrooms. Cremini mushrooms add a deep, earthy flavor. Shiitake mushrooms bring a meaty taste. Together, they enhance the overall flavor of the dish.

Flavor enhancement suggestions

Adding fresh herbs can elevate your meal. Try using parsley or thyme for a burst of freshness. Just chop them finely and sprinkle them on before serving.

Balancing seasoning is key. Taste your sauce as it cooks. Adjust with salt and pepper to your liking. This small step can make a big difference in flavor. Remember, good seasoning enhances every bite.

Pro Tips

  1. Choose the Right Mushrooms: Combining cremini and shiitake mushrooms not only adds depth of flavor but also creates a delightful texture contrast in your creamy sauce.
  2. Perfectly Crispy Skin: Make sure to pat the chicken thighs dry before seasoning and cooking to achieve that golden and crispy skin.
  3. Add a Splash of White Wine: For extra flavor, consider deglazing the pan with a splash of white wine after sautéing the mushrooms and before adding the broth and cream.
  4. Let It Rest: After baking, allow the chicken to rest for a few minutes before serving; this helps retain the juices and enhances the overall flavor.

Variations

Ingredient substitutions

You can make this dish with boneless chicken thighs. They cook faster and are easier to eat. Just adjust the cooking time to about 25-30 minutes. Check that they reach 165°F (75°C) inside.

If you need a dairy-free option, you can replace heavy cream with coconut cream. This keeps the dish creamy and adds a light sweetness. Use a non-dairy broth to keep it fully dairy-free.

Serving suggestions

Pair creamy mushroom chicken thighs with rice, pasta, or mashed potatoes. These sides soak up the sauce well, making each bite tasty. You can also serve it with a fresh green salad for a light touch.

For presentation, serve the chicken in the skillet for a rustic feel. If you prefer individual plates, add a spoonful of sauce over each chicken thigh. A sprinkle of fresh parsley on top adds color and charm.

Storage Info

Storing leftovers

After enjoying creamy mushroom chicken thighs, you may want to save some for later. First, let the dish cool to room temperature. Then, place the leftovers in an airtight container. Store it in the refrigerator for up to three days. If you want to keep it longer, freezing is a great option.

For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. The dish can last up to three months in the freezer. Label the containers with the date so you know when to use them.

Reheating instructions

When you are ready to enjoy your leftovers, reheating them properly is key to keeping that creamy texture. The stovetop method works best. Place the dish in a skillet over low heat. Stir occasionally until heated through. This helps retain the creaminess.

If you prefer the microwave, it’s also an option. Use a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between. This method may not keep the creaminess as well as stovetop reheating, but it’s faster. Just be careful not to overheat, as it can change the sauce’s texture.

FAQs

Common questions about creamy mushroom chicken thighs

Can I use different types of mushrooms?

Yes, you can use many types of mushrooms. Cremini and shiitake mushrooms work great. You can also try button mushrooms, portobello, or even oyster mushrooms. Each type gives a unique taste. Mixing them adds more flavor to your dish.

How do I know when chicken thighs are fully cooked?

The best way to check chicken thighs is by using a meat thermometer. You want the inside to reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white with no pink inside.

What can I do if the sauce is too thick?

If your sauce is too thick, you can fix it easily. Just add a little more chicken broth or heavy cream. Stir well to mix it in. This will help thin out the sauce to your desired consistency.

This post covered how to make creamy mushroom chicken thighs. We discussed key ingredients, like chicken and aromatics, and the cooking steps. You learned tips for creamy texture and flavor enhancement. We also explored ingredient swaps and serving ideas. Lastly, we shared storage and reheating methods.

Cooking should be fun and easy. Try these steps to impress everyone at your table! Enjoy your meal and happy cookin

- Chicken thighs and their preparation: You need 4 bone-in, skin-on chicken thighs. Start by seasoning them with salt and pepper. This adds flavor and helps the skin crisp up nicely. - Aromatics and spices: For the base flavor, use 1 small onion, finely chopped. Add 3 cloves garlic, minced, for a fragrant kick. You’ll also need 1 teaspoon of dried thyme and 1 teaspoon of black pepper to season the dish. - Sauces and accompaniments: The creamy sauce comes from 1 cup of heavy cream and 1 cup of chicken broth. For a fun twist, I suggest mixing in 250 grams of sliced mushrooms. A blend of cremini and shiitake gives a great taste. Don’t forget to garnish with fresh parsley for that pop of color! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking. 2. Searing the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the 4 chicken thighs with salt and black pepper. Place them skin side down in the skillet. Sear for 5-7 minutes until the skin is crispy and golden. Then, flip the chicken and cook for another 3-4 minutes. Remove the chicken and set it aside on a plate. 3. Sautéing aromatics and creating the sauce: In the same skillet, lower the heat to medium. Add 1 small chopped onion and sauté for 2-3 minutes until softened. Then, add 3 minced garlic cloves and 250g of sliced mushrooms. Stir often until the mushrooms turn golden brown, about 5-6 minutes. Next, pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir well. Add 1 teaspoon of dried thyme and black pepper. Let the mixture simmer for 2-3 minutes to thicken slightly. 1. Combining chicken with sauce: Return the seared chicken thighs to the skillet, skin side up. Nestle them into the creamy mushroom sauce. 2. Baking time and temperature: Transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). 3. Checking for doneness: To check if your chicken is done, use a meat thermometer. It should read 165°F in the thickest part of the thigh. This ensures your chicken is safe to eat and juicy. To make your sauce creamy, use heavy cream. Heavy cream has a high fat content. This gives your sauce a rich texture. It blends well with the chicken and mushrooms, creating a smooth finish. You should also choose the right mushrooms. I recommend using a mix of cremini and shiitake mushrooms. Cremini mushrooms add a deep, earthy flavor. Shiitake mushrooms bring a meaty taste. Together, they enhance the overall flavor of the dish. Adding fresh herbs can elevate your meal. Try using parsley or thyme for a burst of freshness. Just chop them finely and sprinkle them on before serving. Balancing seasoning is key. Taste your sauce as it cooks. Adjust with salt and pepper to your liking. This small step can make a big difference in flavor. Remember, good seasoning enhances every bite. Pro Tips Choose the Right Mushrooms: Combining cremini and shiitake mushrooms not only adds depth of flavor but also creates a delightful texture contrast in your creamy sauce. Perfectly Crispy Skin: Make sure to pat the chicken thighs dry before seasoning and cooking to achieve that golden and crispy skin. Add a Splash of White Wine: For extra flavor, consider deglazing the pan with a splash of white wine after sautéing the mushrooms and before adding the broth and cream. Let It Rest: After baking, allow the chicken to rest for a few minutes before serving; this helps retain the juices and enhances the overall flavor. {{image_2}} You can make this dish with boneless chicken thighs. They cook faster and are easier to eat. Just adjust the cooking time to about 25-30 minutes. Check that they reach 165°F (75°C) inside. If you need a dairy-free option, you can replace heavy cream with coconut cream. This keeps the dish creamy and adds a light sweetness. Use a non-dairy broth to keep it fully dairy-free. Pair creamy mushroom chicken thighs with rice, pasta, or mashed potatoes. These sides soak up the sauce well, making each bite tasty. You can also serve it with a fresh green salad for a light touch. For presentation, serve the chicken in the skillet for a rustic feel. If you prefer individual plates, add a spoonful of sauce over each chicken thigh. A sprinkle of fresh parsley on top adds color and charm. After enjoying creamy mushroom chicken thighs, you may want to save some for later. First, let the dish cool to room temperature. Then, place the leftovers in an airtight container. Store it in the refrigerator for up to three days. If you want to keep it longer, freezing is a great option. For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. The dish can last up to three months in the freezer. Label the containers with the date so you know when to use them. When you are ready to enjoy your leftovers, reheating them properly is key to keeping that creamy texture. The stovetop method works best. Place the dish in a skillet over low heat. Stir occasionally until heated through. This helps retain the creaminess. If you prefer the microwave, it’s also an option. Use a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between. This method may not keep the creaminess as well as stovetop reheating, but it’s faster. Just be careful not to overheat, as it can change the sauce's texture. Can I use different types of mushrooms? Yes, you can use many types of mushrooms. Cremini and shiitake mushrooms work great. You can also try button mushrooms, portobello, or even oyster mushrooms. Each type gives a unique taste. Mixing them adds more flavor to your dish. How do I know when chicken thighs are fully cooked? The best way to check chicken thighs is by using a meat thermometer. You want the inside to reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white with no pink inside. What can I do if the sauce is too thick? If your sauce is too thick, you can fix it easily. Just add a little more chicken broth or heavy cream. Stir well to mix it in. This will help thin out the sauce to your desired consistency. This post covered how to make creamy mushroom chicken thighs. We discussed key ingredients, like chicken and aromatics, and the cooking steps. You learned tips for creamy texture and flavor enhancement. We also explored ingredient swaps and serving ideas. Lastly, we shared storage and reheating methods. Cooking should be fun and easy. Try these steps to impress everyone at your table! Enjoy your meal and happy cooking!

Creamy Mushroom Chicken Thighs

A delicious dish featuring chicken thighs cooked in a creamy mushroom sauce, perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 250 grams mushrooms, sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • to taste salt
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin side down. Sear for about 5-7 minutes until the skin is crispy and golden. Flip the chicken and cook for another 3-4 minutes. Remove the chicken and set it aside on a plate.
  • In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, stirring occasionally, until the mushrooms turn golden brown, about 5-6 minutes.
  • Pour in the chicken broth and heavy cream, stirring to combine. Add the dried thyme and black pepper. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes to thicken slightly.
  • Return the seared chicken thighs to the skillet, skin side up, and nestle them into the creamy mushroom sauce. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  • Once done, remove the skillet from the oven, garnish with chopped fresh parsley, and serve hot.

Notes

Serve the chicken in the skillet for a rustic look, or plate it individually with a generous spoonful of the creamy mushroom sauce drizzled over the top. A sprinkle of parsley adds a vibrant touch!
Keyword chicken, creamy, dinner, mushroom

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating