I just made these amazing Chicken Thighs with Creamy Mushroom Sauce – a super easy recipe – perfect for busy weeknights! It takes only 35 minutes from start to finish, and you’ll love moist and juicy chicken thighs (with crispy skin!) infused with herbal flavors in a creamy deliciousness!
I’ve made 2 small changes. First, I doubled the creamy sauce. And, second, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour).
The recipe is made in just a few simple steps. First, brown the chicken thighs, the skin side down, in a skillet, until golden brown:
Then, remove the chicken from the skillet, and cook the mushrooms, in the same skillet:
Add the rest of the ingredients to the mushrooms to make the delicious creamy sauce (while the chicken thighs are baked in the oven):
Spoon the sauce over the chicken (after it’s been completely cooked through in the oven), and your dish is ready!
– I used only 4 chicken thighs and kept the amounts of the sauce ingredients the same. So, if I were to make 8 chicken thighs, I would double the sauce!
– When it was time to bake the chicken, I transferred chicken thighs to foil-lined baking pan and baked the chicken like that (not in the skillet). In the mean time, while chicken was baking in the oven, I made the mushroom sauce in the same skillet where I first browned the chicken – it definitely saved me a lot of time, and made it a truly 30-minute dinner!
– Finally, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour – the flour is needed just to thicken the sauce).