MY FAVORITE CHICKEN WITH MUSHROOM CREAM SAUCE RECIPE | Cooking Chicken Thighs on the Stove Top

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: broth

White grape juice adds sweetness without alcohol

chicken breasts

💰Cheaper: chicken thighs

Thighs are more affordable and flavorful

fresh mushrooms

🥗Healthier: dried mushrooms

Dried mushrooms are lower in calories and have a concentrated flavor

Season both sides of the chicken thighs with salt and let them sit at room temperature for about 15 minutes.

Clean the mushrooms by wiping them with a damp towel or washing them in a bowl and patting them dry.

Slice the mushrooms into pieces.

Peel the garlic and prep the shallots.

Pat the chicken thighs dry with a paper towel to remove moisture for crispy skin.

Heat a fairly large pan over medium-high heat and perform the water test to check if it's hot enough.

Add enough oil to coat the bottom of the pan and let it glisten.

Place the chicken thighs skin-side down in the pan and cook for about 8-10 minutes without overcrowding the pan.

Flip the chicken thighs when they are no longer sticking to the pan and cook the second side until they also don't stick.

Remove the chicken thighs from the pan and set them aside on a rimmed plate to keep the juices.

Add mushrooms, shallots, and garlic to the pan to sauté, starting with the ingredients that take longest to cook.

Season the sautéed mixture with salt and pepper and mix.

Add chicken broth to the pan to lift the fond from the bottom and let it reduce slightly.

Add more chicken broth to increase the sauce volume and then stir in heavy cream.

Add a knob of butter to the sauce to create a silkier texture and thicken it.

Return the chicken thighs and their juices back to the pan and spoon the mushroom cream sauce over them.

Sprinkle parsley on top for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens