Delicious Creamy Mushroom Chicken Thighs in 30 minute

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season the chicken thighs with salt, pepper, and 1/2 teaspoon of garlic powder on both sides.

Heat 3 tablespoons of olive oil in a pan over medium-high heat.

Once the oil is hot, place the chicken thighs skin side down in the pan. They should sizzle when placed down.

Cook the chicken thighs for about 6 to 8 minutes without moving them.

While the chicken is cooking, slice one small onion.

If using whole mushrooms, slice them as well; otherwise, use pre-sliced mushrooms.

After 8 minutes, let the chicken cook for another 2 minutes, then turn the heat off or lower it to low.

Transfer the chicken thighs to an oven-safe baking dish, skin side up. Use parchment paper if needed.

Preheat the oven to 375°F.

Deglaze the pan with 1/4 cup of white wine, turning the heat back on to medium-high, and scrape the brown bits from the bottom of the pan.

Reduce the white wine by about a third, then add the sliced onion and sauté until tender.

Add the sliced mushrooms and 1 tablespoon of butter, seasoning with salt and pepper. Sauté the mushrooms for about 10 minutes.

Add 1/2 cup of reduced sodium chicken broth and 1/2 cup of heavy cream to the mushrooms.

Taste the sauce before adding more seasoning, as the chicken broth is salty.

Add either one long or two short sprigs of fresh thyme and reduce the sauce by about half.

Return the chicken thighs to the sauce and simmer for another 2 minutes.

Turn off the heat and sprinkle some fresh Italian parsley on top of the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens