Chicken Thighs in Mushroom Cream Sauce
An easy weeknight dinner. Meaty chicken thighs in a creamy mushroom sauce. Serve it with rice or mashed potatoes to spoon the rich sauce over.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 bone-in chicken thighs
- 2 tablespoons butter
- 10 ounces fresh mushrooms sliced (see notes)
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 shallot chopped
- 3 garlic cloves grated or crushed
- 2 cups dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Fresh thyme
Instructions
- Preheat the oven to 350°F. Season the chicken thighs with salt and pepper.
- Heat the oil in an ovenproof skillet set over high heat. Add the chicken skin-side down and sear to a golden brown on each side. Transfer the chicken to a plate and reserve. Pour off the excess oil in the skillet.
- Reduce the heat to medium-high and melt the butter in the skillet and add the mushrooms and sprinkle with salt and pepper. Cook for 4-5 minutes, stirring occasionally until the mushrooms become light brown.
- Add the chopped shallot and cook until the shallot is translucent, about 1 minute. Stir in the garlic and cook until the garlic is soft and fragrant.
- Add the wine and simmer for 2-3 minutes to burn off the alcohol, scraping up the bits from the bottom. Stir in the chicken broth and thyme leaves.
- Place the reserved chicken thighs back into the skillet, cover with a lid and transfer to the oven. Bake for 45 minutes.
- Transfer the skillet from the oven, push the chicken to the side and stir the cream into the sauce. Serve with mashed potatoes or rice.
Notes
Chicken cut: This recipe uses bone-in, skin-on thighs. You can swap boneless thighs, but reduce the bake time to avoid overcooking.
Check doneness: Chicken thighs are best cooked to 175°F. The extra heat breaks down connective tissue, leaving the meat juicy, tender, and easy to pull from the bone.
Skillet choice: Use an oven-safe pan like cast iron or stainless steel so you can sear and bake in the same dish.
Serving suggestion: Pasta, rice, or bread are ideal for soaking up the sauce.
Storage: Leftovers keep in the fridge for 3–4 days. Reheat gently on the stove so the cream doesn’t separate.
Nutrition
Serving: 1serving | Calories: 593kcal | Carbohydrates: 11g | Protein: 34g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 652mg | Fiber: 2g | Sugar: 5g
