Description
Succulent chicken thighs seared to a crispy skin and enveloped in a velvety mushroom and garlic sauce.
Ingredients
- 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 the chicken thighs dry with paper towels to achieve a golden, crispy skin.
- Season both sides of the chicken with salt and pepper.
- In a large skillet over medium-high heat, melt the butter and olive oil together.
- Place the chicken thighs skin-side down and sear for about 5-7 minutes until golden.
- Flip the chicken and cook for an additional 2-3 minutes before removing from the skillet. Set aside.
- In the same skillet, add diced mushrooms and minced garlic; sauté for 4-5 minutes until browned and fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Reduce the broth slightly, then stir in the heavy cream and let simmer until thickened.
- Return the chicken thighs to the skillet, reduce heat to low, cover, and cook for 10-12 minutes until fully cooked and tender.
- Before serving, sprinkle with chopped fresh parsley or thyme.
Notes
Consider adding a splash of white wine for extra flavor. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American