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Chicken Thighs with Creamy Mushroom Sauce

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).

 

 

Source

 

 

Chicken Thighs with Creamy Mushroom Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 Servings

Chicken Thighs with Creamy Mushroom Sauce

Ingredients

8
chicken thighs (about 4 pounds), skin on
1/4
teaspoon kosher salt
1/8
teaspoon black pepper
2
tablespoons snipped fresh rosemary
2
tablespoons snipped fresh thyme
1
tablespoon extra-virgin olive oil
8
ounces fresh button or cremini mushrooms, halved and/or quartered
1
tablespoon all-purpose flour
1
cup chicken broth
1/2
cup dry white wine or chicken broth
2
tablespoons Dijon-style mustard
1
tablespoon snipped flat-leaf Italian parsley

Instructions

  1. Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet into the oven for 15 to 20 minutes or until done (at least 170 degrees F).
  2. Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat and add remaining rosemary, thyme, and parsley. Serve mushrooms sauce over chicken.
http://yupfoodie.com/recipe/chicken-thighs-creamy-mushroom-sauce/

 

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