Creamy Mushroom Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 2 cups mushrooms, sliced (button or cremini) - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 1 tablespoon garlic, minced - 1 teaspoon thyme leaves (fresh or dried) - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make creamy mushroom chicken thighs, you need a large skillet, a sharp knife, cutting board, and a set of measuring cups and spoons. You also want some paper towels for drying the chicken. A meat thermometer can help check if the chicken is done. When buying chicken thighs, look for ones with bright skin and no discoloration. For mushrooms, choose firm ones without dark spots. Fresh herbs, like thyme, add a great flavor. If you can, opt for heavy cream with a higher fat content; it makes the sauce richer. Always check the expiration date on broth and cream to ensure freshness. {{ingredient_image_1}} Start by drying the chicken thighs with paper towels. This helps the skin get crispy. Next, season both sides of the chicken with salt, pepper, and paprika. Make sure to coat them well so every bite is tasty. Let them rest for a few minutes while you prepare the skillet. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for 5 to 7 minutes. This will make the skin crispy and golden brown. After that, flip the thighs over and cook for another 5 minutes. When done, remove the chicken from the skillet and set it aside. In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes until they turn brown and release their moisture. This step is key for flavor. Add minced garlic and thyme, stirring for one more minute. This will make your kitchen smell amazing! Pour in the chicken broth, scraping the bottom of the skillet. This helps release any browned bits. Bring it to a simmer and then whisk in the heavy cream. Let this sauce cook for 2 to 3 minutes until it thickens a bit. Return the seared chicken thighs to the skillet, skin-side up. Turn the heat down to low and cover the skillet. Let it simmer for 15 to 20 minutes. The chicken should reach an internal temperature of 165°F. This means it's safe to eat. Taste the sauce and adjust seasoning with salt and pepper if needed. Finally, garnish with freshly chopped parsley before serving. Enjoy your creamy mushroom chicken thighs! To get a great sear on your chicken thighs, start with dry skin. Patting the chicken with paper towels removes extra moisture. Season it well with salt, pepper, and paprika. Heat your skillet over medium-high heat. Once hot, add olive oil and place the chicken skin-side down. Let it cook without moving it for 5 to 7 minutes. This helps create that golden, crispy skin. Flip the chicken and cook for another 5 minutes. Remove it from the pan before making the sauce. Making a thick, creamy sauce is simple. After cooking the mushrooms, pour in the chicken broth. Scrape the bottom of the pan to lift those tasty bits. This adds flavor to your sauce. When it simmers, slowly whisk in the heavy cream. Let it cook for 2 to 3 minutes until it thickens. If you want a thicker sauce, let it simmer longer. Just keep an eye on it to prevent burning. Enhancing flavor is all about smart choices. Fresh thyme adds a nice touch, but dried thyme works too. For more depth, try adding a splash of white wine after cooking the mushrooms. Allow it to simmer for a minute to cook off the alcohol. You can also sprinkle in some grated Parmesan cheese for extra creaminess. A squeeze of lemon juice brightens the dish and balances the richness. Don't forget to garnish with fresh parsley for a pop of color and taste! Pro Tips Pat the Chicken Dry: Ensuring the chicken thighs are thoroughly dried before seasoning will help achieve that perfect crispy skin when searing. Use a Cast Iron Skillet: If you have one, a cast iron skillet is ideal for searing chicken. It retains heat well and helps create a nice crust. Don’t Rush the Sauce: Allow the sauce to simmer gently to develop deeper flavors. This patience will pay off with a richer taste in the final dish. Fresh Herbs Matter: For the best flavor, use fresh thyme if possible. It adds a wonderful aroma and taste that dried herbs may not fully replicate. {{image_2}} You can swap chicken thighs for other meats. Try bone-in, skin-on chicken breasts. They will cook well and stay juicy. You might also use pork chops for a new taste. Just adjust cooking time to ensure they are cooked through. For a vegetarian twist, replace chicken with hearty vegetables. Use eggplant or portobello mushrooms for a meaty feel. You can also try tofu for protein. Cook it until golden brown. Use vegetable broth instead of chicken broth for flavor. You can change up the mushrooms in this dish. Use shiitake or oyster mushrooms for unique flavors. Mix different types for a fun texture. Always remember to sauté them until they are browned, which brings out their taste. After your meal, let the chicken cool down. Place the chicken and sauce in an airtight container. Make sure to cover it well to keep out air. Store it in the fridge for up to three days. This helps keep the flavors fresh and tasty. To reheat, you can use a skillet or microwave. If using a skillet, add a splash of chicken broth to keep it moist. Heat it on medium-low until warm. If you choose the microwave, cover the dish and heat in short bursts. Stir in between to prevent hot spots. For long-term storage, freeze the leftovers. Place the chicken and sauce in a freezer-safe container. Make sure there is enough space for the sauce to expand. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. Reheat using the methods above for the best taste. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 15-20 minutes. Check the internal temperature to reach 165°F. Boneless thighs keep the dish juicy and tender. You can serve creamy mushroom chicken thighs with many sides. Here are some ideas: - Mashed potatoes - Rice or quinoa - Steamed vegetables - A fresh green salad These options balance the rich sauce and add color to your plate. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The safe internal temperature is 165°F. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Yes, you can make this recipe dairy-free. Swap heavy cream for coconut cream or a dairy-free cream. Use chicken broth that is also dairy-free. This keeps the dish creamy while meeting your dietary needs. This blog post covered everything you need for a delicious creamy mushroom chicken dish. We started with the essential ingredients and equipment, moving through simple cooking steps, helpful tips, and variations for everyone. Whether you stick with chicken or try other proteins, there’s an option for your taste. Remember to store leftovers properly to enjoy them later. With careful cooking and a few tweaks, you can create meals everyone loves. Now, let's get cooking!$

Creamy Mushroom Chicken Thighs

A rich and creamy dish featuring seared chicken thighs and sautéed mushrooms in a flavorful sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

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

Instructions

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and paprika.
Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip the thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
Cook the Mushrooms: In the same skillet, add the sliced mushrooms and sauté until they are browned and have released their moisture, about 5 minutes. Stir in the minced garlic and thyme, cooking for 1 more minute until fragrant.
Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer, then slowly whisk in the heavy cream. Let the sauce cook for 2-3 minutes until it starts to thicken.
Combine and Simmer: Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for about 15-20 minutes until the chicken is cooked through (internal temperature should reach 165°F).
Finish and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Notes

Serve with rice or pasta to soak up the sauce.

Keyword chicken, creamy, dinner, mushrooms