Golden seared chicken thighs simmered in a creamy garlic mushroom sauce for a rich and comforting main course.
Ingredients
6 bone in skin on chicken thighs
Salt and black pepper to taste
1 tablespoon olive oil
8 ounces cremini mushrooms sliced
4 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
1 half cup grated Parmesan cheese
1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh parsley
Instructions
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Pat chicken thighs dry and season with salt and pepper.
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Heat olive oil in a large skillet over medium high heat.
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Sear chicken skin side down for 6 to 8 minutes until golden brown.
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Flip and cook for another 4 to 5 minutes then remove from skillet.
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Add mushrooms to the skillet and cook until browned.
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Stir in garlic and cook briefly.
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Pour in chicken broth and scrape up browned bits.
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Add heavy cream, Parmesan, and thyme and simmer until slightly thickened.
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Return chicken to the skillet skin side up and simmer 15 to 20 minutes until cooked through.
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Garnish with parsley and serve.
Notes
Do not overcrowd the pan to maintain proper browning. Simmer gently to keep the sauce smooth. Adjust thickness by adding broth or reducing longer as needed.