Description
This Creamy Mushroom Chicken Thigh Skillet is a comforting and flavorful one-pan meal featuring golden-browned chicken thighs simmered in a rich, creamy mushroom sauce with fresh herbs and Parmesan cheese. Perfect for a hearty dinner served alongside mashed potatoes, rice, or steamed vegetables.
Ingredients
Scale
Chicken
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- ½ cup flour
- 6 chicken thighs (skin on, bone-in)
Sauce
- 1 tablespoon butter
- 8 oz. (227 grams) white mushrooms, cleaned and sliced
- 1 tablespoon minced garlic
- 2 teaspoons fresh thyme leaves
- â…“ cup chicken stock
- 1 cup heavy cream
- ¼ cup Parmesan cheese, grated
Garnish
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken thighs dry and season both sides evenly with salt and pepper to enhance the flavor.
- Heat olive oil: Place a heavy skillet over medium-high heat and add the olive oil, heating until shimmering but not smoking.
- Dredge chicken in flour: Spread the flour on a plate and coat each chicken thigh by dredging it, shaking off any excess flour before cooking.
- Brown the chicken: Place the floured chicken thighs in the hot skillet. Cook for 5 minutes per side until a rich golden brown forms, using a splatter guard to prevent oil splashes.
- Simmer covered: Reduce heat to medium, cover the skillet with a lid, and cook the chicken for an additional 15 minutes to ensure it cooks through.
- Remove chicken: Take the chicken thighs out and set them aside on a plate to rest while preparing the sauce.
- Sauté mushrooms and garlic: Melt butter in the same skillet. Add sliced mushrooms and minced garlic, cooking while stirring occasionally for about 4 minutes until mushrooms soften. Add thyme and cook for another minute to release the flavor.
- Deglaze the pan: Pour in the chicken stock, scraping up any browned bits stuck to the skillet’s bottom. Let it simmer for 3 minutes to concentrate the flavors.
- Add cream and cheese: Stir in the heavy cream and then the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce thickens slightly. Adjust salt and pepper to taste.
- Simmer chicken in sauce: Return the chicken thighs to the skillet and simmer for 5 minutes, occasionally stirring the sauce gently to coat the chicken well.
- Garnish and serve: Sprinkle fresh parsley on top and serve the creamy mushroom chicken thighs with your choice of rice, mashed potatoes, steamed vegetables, or a fresh green salad.
Notes
- Use a splatter guard to minimize messy oil splatters when browning the chicken.
- For a thicker sauce, simmer longer after adding cream, or add a slurry of flour/cornstarch mixed with water if desired.
- Bone-in chicken thighs provide more flavor and juiciness compared to boneless.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.
- This dish pairs well with creamy mashed potatoes or buttery rice and steamed greens.
