Creamy Mushroom Chicken

Creamy Mushroom Chicken

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/4 cup grated Parmesan cheese
• Fresh thyme or parsley, for garnish

Instructions:

1. Season and Sear the Chicken:
   • Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
   • In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables:
   • In the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
3. Make the Sauce:
   • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
   • Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a simmer.
4. Cook the Chicken in the Sauce:
   • Return the seared chicken thighs to the skillet, skin side up. Reduce the heat to medium-low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
5. Finish the Sauce:
   • Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve:
   • Garnish the creamy mushroom chicken with fresh thyme or parsley.
   • Serve hot over rice, mashed potatoes, or pasta.

Enjoy your creamy mushroom chicken, a perfect blend of savory flavors and creamy texture!