Creamy Mushroom Chicken Thighs
Savory and warming, this easy dish will keep you cozy on a winter's evening. It's great served over rice, mashed potatoes or buttered egg noodles. This recipe makes 4 servings.
prep time
10 minutes
cook time
35 minutes
Ingredients
6-8 boneless, skinless chicken thighs
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces button mushrooms, brushed clean and sliced
2 shallots, chopped
1/2 cup heavy cream
1/2 cup chicken stock
1/2 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces button mushrooms, brushed clean and sliced
2 shallots, chopped
1/2 cup heavy cream
1/2 cup chicken stock
1/2 teaspoon dried thyme
Salt and pepper, to taste
Directions
Pat chicken dry and season with salt, pepper and thyme. Heat oil in a large, heavy skillet to medium-high on the stove top. Add chicken and sear for 10 minutes, flipping once in the middle of cooking. Remove chicken to a plate to rest.
In the same pan, add the mushrooms and shallots. Cook until mushrooms release their liquid and begin to brown, about 6–8 minutes.
Deglaze the pan with the stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add cream, turn the heat down to medium-low, and simmer for 5 minutes.
Add chicken back into the pan, making sure to nestle into the sauce and veggies. Cover and simmer 15 minutes, or until the chicken's juices run clear. Serve right away.
In the same pan, add the mushrooms and shallots. Cook until mushrooms release their liquid and begin to brown, about 6–8 minutes.
Deglaze the pan with the stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add cream, turn the heat down to medium-low, and simmer for 5 minutes.
Add chicken back into the pan, making sure to nestle into the sauce and veggies. Cover and simmer 15 minutes, or until the chicken's juices run clear. Serve right away.
