Description
Juicy chicken thighs simmered in a rich creamy mushroom sauce with garlic, parmesan, and herbs. This cozy skillet dinner is comforting, flavorful, and perfect for weeknight meals or special occasions.
Ingredients
Scale
- 6 boneless skinless chicken thighs
- 12 ounces sliced cremini mushrooms
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt, black pepper, and paprika.
- Sear chicken for 5 to 6 minutes per side until golden brown. Remove and set aside.
- Melt butter in the same skillet. Add onions and mushrooms, then cook for 6 to 8 minutes until softened and browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and scrape up the browned bits from the skillet.
- Stir in heavy cream and parmesan cheese until smooth.
- Return chicken to the skillet and simmer for 10 to 12 minutes until fully cooked and the sauce thickens.
- Garnish with chopped parsley and serve hot.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Do not boil the sauce aggressively after adding cream.
- Add extra broth if the sauce becomes too thick.
- Serve with pasta, mashed potatoes, or rice.