Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- Additional salt and pepper, to taste
Instructions
- Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until crispy and golden. Flip and briefly cook the other side for 2-3 minutes, then remove and set aside.
- Add diced mushrooms and minced garlic to the same skillet. Sauté for 4-5 minutes until mushrooms release moisture and brown.
- Pour in chicken broth, scraping up browned bits. Reduce the broth slightly, then stir in heavy cream and let simmer until thickened.
- Return chicken thighs to the skillet, cover, and cook on low for 10-12 minutes until cooked through and tender.
- Sprinkle with chopped herbs before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream. Customize with spinach or different herbs for unique flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken thighs, creamy sauce, garlic, mushrooms, easy dinner