Cooking Method:
Cuisine: ,
Courses: ,
Servings: 4
Ingredients
    For the Chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • tsp 0.5 black pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
    • For the Creamy Mushroom Sauce:
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 250 (8 oz) cremini or button mushrooms, sliced
  • 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
  • cup 0.5 chicken broth
  • 1 cup heavy cream
  • cup 0.5 Parmesan cheese, grated
  • 1 tsp Dijon mustard
  • tsp 0.5 red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)
Instructions
    Season and Sear the Chicken
  1. 1
    Pat the chicken thighs dry with a paper towel and season them with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken thighs, skin side down, for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
    2. Cook the Aromatics
  2. 2
    In the same skillet, add butter and olive oil. Sauté the onions for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
    3. Cook the Mushrooms
  3. 3
    Add the sliced mushrooms and thyme. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and tender.
    4. Prepare the Creamy Sauce
  4. 4
    Pour in the chicken broth and let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream, Parmesan cheese, and Dijon mustard. Add red pepper flakes if using, then let the sauce simmer for 2-3 minutes until it thickens.
    5. Combine and Simmer
  5. 5
    Return the chicken thighs to the skillet, skin side up. Reduce heat to medium-low, cover, and let simmer for 10 minutes or until the chicken is cooked through (internal temp 75°C / 165°F). Remove from heat and let it rest for 5 minutes.
    6. Garnish and Serve
  6. 6
    Sprinkle with fresh parsley. Serve hot with mashed potatoes, rice, or pasta.
Note
  • Storage: Store leftovers in an airtight container in the fridge for 3 days. Reheat gently on the stove.
  • Variations: Swap heavy cream for Greek yogurt for a lighter version.
  • Make it dairy-free: Use coconut milk instead of cream and skip the Parmesan.
  • Extra flavor: Add a splash of white wine after cooking the mushrooms.
Read it online: https://petitepanini.com/recipe/chicken-thighs-in-creamy-mushroom-sauce/