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Creamy Mushroom Chicken Thighs - Comforting, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil (or a mix of olive oil and butter)
  • 10 to 12 ounces mushrooms (cremini, baby bella, or mixed), sliced
  • 1 small yellow onion or 2 shallots, finely chopped
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 cup low-sodium chicken broth (additional for sauce)
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch (optional, for extra thickening)
  • 2 tablespoons grated Parmesan (optional, for extra savoriness)
  • Fresh parsley, chopped, for garnish
  • Lemon wedge (optional, for a squeeze of brightness)

Method
 

  1. Season the chicken: Pat the chicken thighs dry. Season all over with salt and pepper. Dry skin crisps better, so don’t skip this step.
  2. Brown the thighs: Heat the oil in a large skillet over medium-high heat. Place thighs skin-side down and cook undisturbed until the skin is deeply golden and crisp, about 7 to 8 minutes. Flip and sear the other side for 3 to 4 minutes. Transfer to a plate; the chicken will finish cooking in the sauce.
  3. Sauté mushrooms and aromatics: Pour off excess fat, leaving about 1 tablespoon in the pan. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until they release moisture and get browned edges, 5 to 7 minutes. Add onion (or shallots) and cook 2 to 3 minutes until softened. Stir in garlic, thyme, and oregano, and cook 30 seconds until fragrant.
  4. Deglaze: Pour in the white wine (or 1/2 cup broth). Scrape up the crispy bits from the pan with a wooden spoon. Let it simmer for 1 to 2 minutes to reduce slightly and cook off the alcohol.
  5. Build the sauce: Stir in 1 cup broth, cream, and Dijon. If you want a slightly thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, then add to the pan. Bring to a gentle simmer.
  6. Return the chicken: Nestle the thighs back into the skillet, skin-side up. Reduce heat to medium-low. Simmer gently until the chicken is cooked through (165°F at the thickest part) and the sauce has thickened, 12 to 15 minutes. If using Parmesan, stir it into the sauce in the last 2 minutes.
  7. Finish and serve: Taste and adjust salt and pepper. Add a small squeeze of lemon if you like brightness. Sprinkle with parsley. Serve hot over mashed potatoes, rice, or buttered noodles, with the creamy mushrooms spooned over the top.