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chicken thighs and mushrooms
Sofia

chicken thighs and mushrooms

Tender, golden-seared chicken thighs simmered in a savory garlic mushroom sauce. Rich, rustic, and perfect for a comforting dinner served with mashed potatoes, pasta, or crusty bread.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms baby bella or white, sliced
  • 1 small onion diced
  • 3 garlic cloves minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard optional
  • ½ teaspoon dried thyme or 2 sprigs fresh thyme
  • Fresh parsley for garnish

Method
 

  1. Season and Sear Chicken:
  2. Pat chicken thighs dry and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until browned, then flip and cook 2–3 minutes more. Remove and set aside.
  3. Sauté Mushrooms and Aromatics:
  4. Reduce heat to medium. Add butter to the same pan, then add mushrooms and cook until browned, about 5–6 minutes. Stir in onion and garlic, cooking another 2 minutes until fragrant.
  5. Deglaze and Simmer:
  6. Pour in chicken broth, scraping up any browned bits. Stir in cream, Dijon mustard (if using), and thyme. Simmer for 2–3 minutes until slightly thickened.
  7. Return Chicken to Pan:
  8. Nestle chicken thighs back into the skillet, skin-side up. Reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through (165°F internal temp).
  9. Finish and Serve:
  10. Remove from heat. Garnish with fresh parsley and serve warm with your favorite side.

Notes

  • Mushroom variety: Try cremini, shiitake, or a mix for deeper flavor.
  • Make it lighter: Use half-and-half or evaporated milk in place of cream.
  • Add greens: Stir in a handful of spinach or kale before serving.
  • Storage: Refrigerate leftovers up to 3 days. Reheat gently to keep the sauce smooth.