Skillet Creamy Mushroom Chicken Thighs

• 4 boneless skinless chicken thighs
• 1 1/2 cups sliced mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Pat chicken thighs dry and season lightly with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add chicken thighs and cook until golden brown, about 5 minutes per side, remove and set aside.
4. 4 In the same skillet, add onions and cook until softened.
5. 5 Stir in garlic and mushrooms, cooking until mushrooms release their moisture.
6. 6 Sprinkle flour over the mixture and cook for 1 minute.
7. 7 Whisk in chicken broth and thyme, scraping up any browned bits.
8. 8 Return chicken to the skillet, reduce heat to low, and simmer for 10 minutes.
9. 9 Stir in heavy cream and cook until sauce thickens, about 2 minutes.
10. 10 Garnish with parsley before serving.

Nutrition

Tips

• For a gluten-free option, use a gluten-free flour blend.
• If you prefer more sauce, simply add an extra 1/2 cup of chicken broth.
• Serve immediately for best flavor and texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation.

Serving Suggestions

• Pair with buttered noodles or crusty bread.
• A side of roasted vegetables complements this dish perfectly.

FAQ