Description
Juicy, bone-in chicken thighs seared to golden perfection and smothered in a rich, velvety sauce made with sautéed mushrooms, garlic, and cream.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Season chicken thighs on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-8 minutes until skin is crispy and golden. Flip and cook for another 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add sliced mushrooms and sauté for 5-7 minutes until browned and tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in heavy cream and dried thyme. Return chicken thighs to the skillet, skin-side up, and simmer for 10-12 minutes until sauce thickens and chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.