Ingredients
- Bone-in, skin-on chicken thighs: 6
- Cremini mushrooms, sliced: 1 pound
- Heavy cream: 1 cup
- Garlic, minced: 6 cloves
- Chicken broth: 1/2 cup
- Olive oil: 2 tablespoons
- Fresh thyme sprigs: 4
- Salt and black pepper: to taste
Instructions
- Step 1: Season chicken thighs generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes, until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken from skillet and set aside.
- Step 2: Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Add heavy cream and thyme sprigs. Bring to a simmer.
- Step 4: Place the seared chicken thighs back into the skillet, nestling them among the mushrooms and sauce.
- Step 5: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 6: Remove from oven. Let rest for 5 minutes before serving. Garnish with fresh parsley (optional). Serve with rice, pasta, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the chicken thighs in the oven with a splash of chicken broth to prevent drying.
- Spoon the creamy mushroom sauce generously over fluffy mashed potatoes for a comforting and complete meal.
- Don't overcrowd the pan when searing the chicken; work in batches if needed to ensure even browning and crispy skin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American