If you’re craving a rick, comforting meal that’s easy to make and flavorful, this cream of mushroom chicken thigh recipe can be a perfect fit for you. In this recipe, I have combined tender, juicy chicken thighs with creamy mushrooms that are incredibly delicious. Not only taste but when you serve it with the sauce over the chicken, it looks lavishing.
Whether you are preparing a family dinner in a busy weeknight or meal-prepping for the week, this dish is a foolproof way to have restaurant like vibe on the dining table in your house. Plus, it’s a versatile recipe that pairs beautifully with mashed potatoes, rice or roasted veggies. Today, I am gonna show you the complete recipe in this blog post below. So, stick to it.
Cream of Mushroom Chicken Thigh Recipe – Ingredients
To make this recipe you’ll need the below ingredients but wait. We will have two different things in this recipe. One is the chicken thighs and another one is the mushroom sauce.
To prepare the mushroom chicken thighs you’ll need the following ingredients:
- 6 bone-in chicken thighs
- Kosher salt and black pepper
- 1/2 teaspoonful garlic powder.
We have chosen the bone-in chicken thighs just because bones release extra juices while cooking. Using bone-in chickens in this recipe has various benefits which includes more flavorful taste and the best part is that the skin of the chicken crisps up when cooked properly. You can check the benefits of bone-in chicken thighs here: Benefits of bone-in chicken thighs
Now to prepare the mushroom sauce, you’ll need the following ingredients:
- 3 Tbsp olive oil
- 1 Small onion or 1/2 large onion
- 8 oz sliced baby bella mushrooms
- 1/4 ~ 1/3 cup white wine: If you don’t wanna use the white wine, you can use extra 1/4 cup of chicken broth and 1 tablespoonful of lemon juice. So, if you don’t want to use the white wine you can use this method and in that case, the total amount of reduced-sodium chicken broth that you will need will be 3/4 cup.
- 1 Tbsp butter
- Kosher salt and pepper to taste
- 1/2 cup reduced-sodium chicken broth
- 2 Short stems or 1 long stem of fresh thyme
- 1 Tsp fresh Italian parsley.
- 1/2 Cup of heavy cream.
Once you have the above-mentioned things, let’s move on to the instruction section.
Instructions
Here are the instructions you’ll need to follow to make the recipe.
- First, have the bone-in chicken thighs in a plate and season with salt and pepper to taste. Then add 1/2 teaspoonful garlic powder. Now flip the chicken and repeat the same process.
- Now have skillet on a stove-top. Put 3 tablespoons of olive oil on the skillet and put the stove to medium high heat and let the oil be heated.
- When your oil is heated up put the chicken thighs into the pan and let it cook for 6 to 8 minutes. During this time do not move them. I have said that put the chicken in the pan when the oil is heated up, but how would you know if it’s actually hot. First put one chicken thigh on the pan. It should seedle. After those 6 to 8 minutes, flip the chicken thighs and cook them for another 2 to 3 minutes.
- At last, turn the heat off or change to low and put the chicken on the oven safe bake paper.
- Preheat the conventional oven to 375F and put the chicken thighs inside it with skin-side up.
- Now, while cooking the chicken it’s time to prepare the mushroom sauce. First slice 1 small onion or 1/2 large onion and the mushrooms. In my recipe, I have used pre-sliced mushrooms but if you have the whole ones, you have to slice them as well.
- Still at this point of time, the pan is very hot. Now, all you have to do is deglazing the pan. Add 1/4th cup of white wine into the pan and turn the heat back on to medium-high. Scrape the browned bits at the bottom of the pan and reduce the whine by about a third.
- Now add the sliced onions and saute them until it’s tender.
- Now add 8 oz of sliced mushrooms to it.
- Now add about a tablespoonful of butter and season the mushrooms with salt and pepper to taste and also saute them.
- After 2 to 3 minutes, add 1/2 cup of reduced sodium chicken broth and 1/2 cup of heavy cream.
- Add at least 1 long or two short fresh leaves of thyme and reduce the sauce to half. After that put the chickens back to the sauce for another 2 minutes.
- Now, in between the times, cut some Italian parsley. Turn the heat off and put the Italian parsley on the chickens and you’re done with the recipe.
Recipe Card
Cream of Mushroom Chicken Thigh Recipe
Description
Whether you are looking to try some delicious meal for the weekend or looking for some quick and easy meal for the busy weeknights, This cream of mushroom chicken thigh recipe is a perfect fit for you.
Ingredients
The Chicken Thighs
The Mushroom Sauce
Instructions
- First, have the bone-in chicken thighs in a plate and season with salt and pepper to taste. Then add 1/2 teaspoonful garlic powder. Now flip the chicken and repeat the same process.
- Now have skillet on a stove-top. Put 3 tablespoons of olive oil on the skillet and put the stove to medium high heat and let the oil be heated.
- When your oil is heated up put the chicken thighs into the pan and let it cook for 6 to 8 minutes. During this time do not move them. I have said that put the chicken in the pan when the oil is heated up, but how would you know if it’s actually hot. First put one chicken thigh on the pan. It should seedle. After those 6 to 8 minutes, flip the chicken thighs and cook them for another 2 to 3 minutes.
- At last, turn the heat off or change to low and put the chicken on the oven safe bake paper.
- Preheat the conventional oven to 375F and put the chicken thighs inside it with skin-side up.
- Now, while cooking the chicken it’s time to prepare the mushroom sauce. First slice 1 small onion or 1/2 large onion and the mushrooms. In my recipe, I have used pre-sliced mushrooms but if you have the whole ones, you have to slice them as well.
- Still at this point of time, the pan is very hot. Now, all you have to do is deglazing the pan. Add 1/4th cup of white wine into the pan and turn the heat back on to medium-high. Scrape the browned bits at the bottom of the pan and reduce the whine by about a third.
- Now add the sliced onions and saute them until it’s tender.
- Now add 8 oz of sliced mushrooms to it.
- Now add about a tablespoonful of butter and season the mushrooms with salt and pepper to taste and also saute them.
- After 2 to 3 minutes, add 1/2 cup of reduced sodium chicken broth and 1/2 cup of heavy cream.
- Add at least 1 long or two short fresh leaves of thyme and reduce the sauce to half. After that put the chickens back to the sauce for another 2 minutes.
- Now, in between the times, cut some Italian parsley. Turn the heat off and put the Italian parsley on the chickens and you’re done with the recipe.
Notes
- If you don’t wanna use the white wine, you can use extra 1/4 cup of chicken broth and 1 tablespoonful of lemon juice. So, if you don’t want to use the white wine you can use this method and in that case, the total amount of reduced-sodium chicken broth that you will need will be 3/4 cup.
- The chicken broth is a little bit salty, so use that to taste.
Other Recipes
Rather than this recipe, if you are looking for some other delicious chicken thigh recipes, then you can check out these recipes:
- Kid-friendly boneless skinless chicken thigh recipe
- Chicken Thigh recipe for diabetics
- Low salt chicken thigh recipe
- Trader Joe’s shawarma chicken thigh recipe
Conclusion
So, here is the actual cream of mushroom chicken thigh recipe. If you have tried it then please let me know in the comments section about how was it. And if you have any suggestions or something then also please don’t hesitate, tell me in the comments. For now, thanks for reading and happy cooking.
