Print

Savory Chicken Thighs with Mushrooms

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken thighs brown well and pair perfectly with mushrooms in a simple pan sauce, making this dish great for weeknights or guests.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2–2.5 lbs)
  • Salt and black pepper
  • 2 tbsp olive oil or vegetable oil
  • 8 oz mushrooms, sliced (cremini or white)
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 2 tbsp butter (or olive oil)
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 tbsp chopped parsley (optional)

Instructions

  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add thighs skin-side down. Cook 6–8 minutes until skin is brown and crisp. Flip and cook 3 minutes more. Remove chicken and set aside.
  3. In the same pan, add onions and cook 3–4 minutes until soft. Add mushrooms and sauté until they brown, about 5 minutes.
  4. Add garlic and thyme; cook 30 seconds until fragrant.
  5. Pour in wine (or extra broth) and scrape browned bits from the pan. Add chicken broth and bring to a simmer.
  6. Return chicken to the pan, skin-side up. Reduce heat, cover, and simmer 12–15 minutes until chicken reaches 165°F (75°C). Or finish in a 375°F (190°C) oven for 10–12 minutes.
  7. Remove chicken, stir butter into the sauce, and reduce sauce to thicken if needed. Taste and adjust seasoning.
  8. Spoon mushrooms and sauce over chicken and sprinkle with parsley.

Notes

Use a heavy skillet for even browning. Let the chicken rest a few minutes before serving to keep juices locked in. For a creamier sauce, stir in 1/4 cup heavy cream at the end.

Nutrition

Find it online: https://diyprzepisy.com/savory-chicken-thighs-with-mushrooms/

×