Creamy Mushroom Chicken Thighs

$- 4 chicken thighs, bone-in, skin-on - 2 cups mushrooms, sliced (such as cremini or shiitake) - 1 cup heavy cream - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - 1 tablespoon butter - Fresh parsley for garnish When I make Creamy Mushroom Chicken Thighs, I focus on fresh, quality ingredients. The chicken thighs are my favorite because they stay juicy and tender. I like using bone-in, skin-on thighs for the best flavor. Mushrooms bring an earthy taste. I often choose cremini or shiitake for their rich flavor and great texture. Heavy cream adds a luxurious touch, making the sauce rich and creamy. Onions and garlic are essential for depth. They create a strong base for the sauce. For seasoning, I use dried thyme and paprika. They add warmth and a hint of spice. Olive oil and butter help with cooking. They create a nice sear on the chicken and enhance the sauce. Fresh parsley is perfect for garnish, adding color and brightness to the dish. By using these ingredients, you can create a meal that feels gourmet but is easy to make at home. 1. Preheat your oven to 375°F (190°C). 2. Season the chicken thighs with salt, pepper, thyme, and paprika. Make sure to coat both sides. 3. In a large oven-safe skillet, heat olive oil and butter over medium heat. 4. Place the chicken thighs skin-side down in the hot skillet. Sear for about 5-7 minutes until the skin turns golden brown. 5. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set it aside. 1. In the same skillet, add the chopped onion. Sauté until it turns translucent, about 3-4 minutes. 2. Add the minced garlic and cook for 1 minute until you can smell its aroma. 3. Toss in the sliced mushrooms. Sauté until they soften and the liquid evaporates, around 5-6 minutes. 1. Pour in the heavy cream, stirring it into the mushrooms and onions. 2. Bring the mixture to a gentle simmer to let it thicken slightly. 3. Return the seared chicken thighs to the skillet, skin-side up. Spoon some creamy sauce over the chicken. 1. Transfer the skillet to the preheated oven. 2. Bake for 25-30 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C). 3. Once done, let the dish rest for a few minutes before serving. To achieve a golden brown skin on your chicken thighs, start with a hot skillet. Heat the olive oil and butter over medium heat until shimmering. Place the chicken skin-side down and don’t rush it. Let it sear for about 5-7 minutes without moving it. This forms a nice crust. When you flip it, cook for another 5 minutes. Use a meat thermometer to check the internal temperature. Aim for 165°F (74°C) to ensure it's safe to eat. To boost the flavor of your creamy sauce, consider adding a splash of white wine. It adds a fresh zing that complements the mushrooms well. You can also toss in some grated Parmesan cheese for extra richness. If you want a thicker sauce, let it simmer longer after adding the cream. Stir often to avoid sticking. For side dishes, fluffy mashed potatoes or rice pair perfectly with the chicken. They soak up the creamy sauce nicely. For a gourmet look, serve the chicken on a large plate. Drizzle the sauce generously over the top. Sprinkle freshly chopped parsley for a pop of color. This not only looks great but adds a fresh taste too. {{image_2}} You can change the main protein in this dish. - Use boneless chicken thighs or breasts for a leaner option. - Substitute with pork or turkey for a different flavor. Using boneless pieces cuts down on cooking time. You still get that juicy, tender meat. Pork adds a sweet, hearty touch, while turkey keeps it light and healthy. For a meatless version, focus on the mushroom sauce. - Use plant-based cream for a rich consistency. - Replace chicken with hearty vegetables like zucchini or eggplant. This way, you keep the creamy texture while making it vegetarian. The mushrooms provide umami, giving depth to the dish. You can even add spinach for extra nutrition. Changing herbs and spices can create new flavors. - Add fresh rosemary or oregano for a Mediterranean twist. - Incorporate a splash of white wine or broth for added richness. Herbs can brighten up the dish. A splash of wine gives it a gourmet feel. Experiment with flavors that excite your taste buds. Try different combinations to find your favorite! To keep your creamy mushroom chicken thighs fresh, store them in the fridge. Place the cooled chicken in an airtight container. It will stay good for up to three days. If you want to keep it longer, freezing is also an option. Wrap each thigh tightly in plastic wrap, then place them in a freezer bag. You can freeze them for up to three months. Just remember to label your bags with the date. When you’re ready to enjoy your leftovers, reheating them in the oven works best. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20-25 minutes or until it’s warm all the way through. Make sure to check the internal temperature. It should reach 165°F (74°C). If you prefer the stovetop, heat a skillet over medium heat. Add a splash of water or broth to the pan. Once it’s warm, add the chicken thighs. Cover and heat for about 10-15 minutes. Stir occasionally to keep the sauce from sticking. This method helps keep the chicken moist and tasty. Bake chicken thighs for 25 to 30 minutes at 375°F (190°C). This helps cook them evenly and keeps them juicy. Always check the internal temperature. It should reach 165°F (74°C). This ensures the chicken is safe to eat. Yes, you can prep this dish in advance. Cook the chicken and sauce as directed. After cooling, store them in the fridge for up to two days. When ready, reheat it gently on the stove or in the oven until hot. If you need a substitute for heavy cream, try these options: - Full-fat coconut milk - Greek yogurt - Silken tofu blended until smooth These choices work well and keep the dish creamy. This recipe is gluten-free as written. Just be cautious with any additional ingredients. Always check labels on packaged items, like broth or seasonings, for hidden gluten. Enjoy this dish without worries! In this blog post, we covered a delicious creamy mushroom chicken thighs recipe. We discussed main ingredients, helpful tips, and variations for everyone. You can choose different proteins or make it vegetarian. Storing and reheating leftovers is easy with our simple guidelines. This dish offers great flavors and easy steps for fun cooking. Whether you’re a pro or a beginner, you can impress anyone with this meal. Enjoy your cooking adventure!$

Indulge in a creamy delight with savory creamy mushroom chicken thighs! This easy recipe combines tender chicken thighs with a luscious mushroom and garlic sauce that’s perfect for any dinner. In just under an hour, create a comforting meal that your family will love. Ready to impress at the dinner table? Click to explore the full recipe and add this savory dish to your weeknight menu!

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Ingredients

4 chicken thighs, bone-in, skin-on

2 cups mushrooms, sliced (such as cremini or shiitake)

1 cup heavy cream

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat olive oil and butter over medium heat.

Season the chicken thighs with salt, pepper, dried thyme, and paprika on both sides.

Once the oil is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes on the other side. Remove the chicken and set it aside.

In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Add the sliced mushrooms to the skillet and sauté until they are soft and any liquid has evaporated, about 5-6 minutes.

Pour in the heavy cream, stirring to combine with the mushrooms and onions. Bring the mixture to a gentle simmer, allowing it to thicken slightly.

Return the seared chicken thighs to the skillet, skin-side up, and spoon some of the creamy sauce over them.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once done, let it rest for a few minutes before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the chicken thighs over a bed of fluffy mashed potatoes or rice, garnished with freshly chopped parsley for a pop of color. Drizzle the creamy mushroom sauce generously over the dish for a rich finish.