Description
Golden seared chicken thighs nestled in a rich, creamy mushroom sauce with garlic, herbs, and savory goodness in every bite.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 cups sliced cremini or button mushrooms
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- Heat a cast iron skillet over medium-high heat and add olive oil.
- Season chicken thighs with salt and pepper. Sear them skin-side down until golden brown, about 5–6 minutes per side. Remove and set aside.
- Melt butter in the same skillet. Sauté onions and garlic until fragrant.
- Add mushrooms and cook until browned and tender.
- Pour in chicken broth, scraping the skillet to deglaze. Let simmer for 2 minutes.
- Stir in heavy cream and thyme. Mix until combined.
- Return chicken to skillet and simmer uncovered for 10–12 minutes, until fully cooked and sauce thickens.
- Let rest 5 minutes before serving. Spoon sauce over chicken when plating.
Notes
- Use heavy cream for the best texture. Lower-fat versions may curdle.
- For added flavor, sprinkle with parmesan or fresh parsley before serving.
- Don’t rush the mushrooms — a good sear brings out the best taste.