How to Make Creamy Mushroom Chicken Thighs Skillet

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season the chicken thighs with salt and pepper.

In a heavy skillet over medium-high heat, heat the olive oil.

Put the flour on a plate and dredge the chicken thighs in it. (Discard any leftover flour)

Place the chicken in the skillet and cook in the hot oil for 5 minutes per side, until they are a nice golden brown. (Use a splatter guard over the skillet)

Turn the heat to medium, cover the skillet with a lid and cook the chicken for an additional 15 minutes.

Remove the chicken from the skillet to a plate. Set aside.

Melt the butter in the skillet. Add the mushrooms and garlic and cook, stirring occasionally for about 4 minutes. Add the thyme and cook an additional 1 minute.

Add the chicken stock and deglaze the pan by scraping up any browned bits on the bottom. Simmer for 3 minutes.

Stir in the cream. Add the parmesan cheese stirring until it has completely melted and the sauce has thickened a bit. Add additional salt and pepper to taste.

Return the chicken thighs to the skillet and simmer for 5 minutes, stirring occasionally.

Garnish with parsley and serve with rice or mashed potatoes and steamed vegetables or a fresh green salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens