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- 4 bone-in chicken thighs, skin on - 2 cups mushrooms, sliced (cremini or button) - 1 medium onion, diced - 3 cloves garlic, minced The chicken thighs are the star. Their skin adds flavor and keeps the meat juicy. I love using cremini mushrooms for their rich taste. You can also use button mushrooms if you prefer a milder flavor. Diced onions add sweetness, while minced garlic gives a nice kick. - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste The heavy cream makes the sauce rich and smooth. Chicken broth adds depth and ties the flavors together. Olive oil helps to brown the chicken and sauté the veggies. Thyme and paprika add warmth and complexity. Don’t forget to season with salt and pepper! - Fresh parsley, chopped Fresh parsley brings color and brightness to the dish. It also adds a fresh flavor note. Just sprinkle it on top before serving for a beautiful finish. Preparing the Chicken First, pat the chicken thighs dry with paper towels. This step helps the skin crisp up. Season both sides of the chicken with salt, pepper, and paprika. The spices add a nice flavor. Searing the Chicken Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 6-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Then, remove the chicken from the skillet and set it aside. Sautéing Onions and Mushrooms In the same skillet, add the diced onion and sliced mushrooms. Sauté them for 5-7 minutes. You want the onions to become translucent and the mushrooms to release their moisture. Adding Garlic and Thyme Now, add the minced garlic and dried thyme to the skillet. Stir and cook for an additional 1-2 minutes until you can smell the garlic's aroma. This step builds a rich flavor base for your sauce. Deglazing the Skillet Pour in the chicken broth and bring it to a gentle simmer. As it simmers, scrape the bottom of the skillet with a wooden spoon. This action helps lift any tasty bits stuck to the pan. Combining Chicken and Sauce Next, stir in the heavy cream and mix well. Return the chicken thighs to the skillet, placing them skin-side up. Make sure they are mostly covered with the creamy mushroom sauce. Simmering the Dish Reduce the heat to low, cover, and let it simmer for about 25-30 minutes. This slow cooking helps the chicken become tender and fully cooked. Adjusting Seasoning Once done, remove the skillet from heat. Taste the sauce and adjust the seasoning if needed. You can add more salt, pepper, or even some fresh herbs for extra flavor. Garnish with chopped parsley before serving. Enjoy! Ensuring Even Cooking To cook chicken thighs evenly, start with room temperature meat. Take them out of the fridge 30 minutes before cooking. This helps the inside cook through without burning the outside. Use a heavy skillet for better heat distribution. How to Check Chicken Doneness The best way to check if chicken is done is with a meat thermometer. Aim for 165°F (75°C) in the thickest part. If you don’t have a thermometer, cut into the thigh. The juices should run clear, not pink. Alternative Mushroom Options If you can’t find cremini or button mushrooms, try shiitake or portobello. Both add rich flavors. You can even mix different types for a unique taste. Cream Substitutes for Lighter Version You can replace heavy cream with half-and-half or Greek yogurt for a lighter dish. If you want a dairy-free option, use coconut milk or a nut-based cream. How to Store Leftovers Let the dish cool down before storing. Place it in an airtight container. It stays fresh in the fridge for up to three days. For longer storage, freeze it in portions. Reheating Instructions To reheat, place the chicken in a skillet over low heat. Add a splash of broth or water to prevent drying. Cover it to warm evenly. You can also use the microwave, but stir halfway through to heat it evenly. {{image_2}} You can make this dish even better by adding greens. Spinach or kale works great. Just toss them in with the mushrooms. They add color and nutrients. You can also try other veggies. Peas, carrots, or bell peppers can fit well in the sauce. Each adds a new taste and texture. If you want a change, use boneless chicken thighs. They cook faster and stay juicy. Chicken breast is another good option, but it can dry out. If you go with breast, watch the cooking time. It cooks quicker than thighs. Want a lighter sauce? Swap heavy cream for half-and-half or Greek yogurt. This cuts calories but still gives creaminess. You can also add cheese for a richer flavor. Parmesan or cream cheese blends well into the sauce. This gives it a tasty twist. Calories per Serving This dish has about 400 calories per serving. The creamy sauce adds richness, while the chicken provides protein. Macronutrient Composition - Protein: 30g - Fat: 28g - Carbohydrates: 8g This meal gives a good balance of protein and healthy fats. It can keep you full and satisfied. Benefits of Mushrooms Mushrooms are low in calories but rich in nutrients. They offer antioxidants, which help fight off illness. They also provide vitamins like B and D, boosting your overall health. Advantages of Chicken Thighs Chicken thighs are juicy and full of flavor. They contain more fat than chicken breast, which helps keep the meat tender. Plus, they provide a good source of protein, iron, and zinc. Gluten-Free and Keto Options This recipe is naturally gluten-free. It fits well into a keto diet due to its low carbohydrate content. You can enjoy it without worries about gluten. Allergy Awareness Be cautious if you have allergies. This recipe contains chicken and dairy. If you have mushroom allergies, skip the mushrooms or use another vegetable. Always check labels for hidden allergens. How long do I cook chicken thighs? Cook chicken thighs for about 25-30 minutes. Use a meat thermometer to check the internal temperature. It should read 165°F. This ensures the chicken is safe to eat. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. However, thighs are juicier and more flavorful. If you choose breast, cook it for about 20-25 minutes. Keep an eye on it to avoid dryness. How to make this dairy-free? To make this dish dairy-free, swap heavy cream with coconut milk. Use a non-dairy milk alternative as well. This keeps the sauce creamy without dairy. Can I freeze the creamy mushroom sauce? You can freeze the sauce. Let it cool completely before placing it in a freezer-safe container. It lasts up to three months. Reheat gently on the stove when ready to use. What is the best way to sear chicken? The best way to sear chicken is to use a hot skillet. Start with a little olive oil. Place the chicken skin-side down and do not move it for the first few minutes. This helps achieve a nice golden color. How do I know when the chicken is fully cooked? Check for doneness using a meat thermometer. The chicken should reach 165°F. You can also cut into the thickest part. The juices should run clear with no pink. This blog post covers the key ingredients for a delicious chicken dish. We discussed main ingredients like chicken thighs, mushrooms, and garlic. I shared tips for creating a creamy sauce and garnishing with parsley. You now have step-by-step instructions for preparing and cooking the dish. I offered cooking tips and ingredient substitutes for flexibility. Lastly, we explored variations to suit your taste. Enjoy making this dish, and know it can be adjusted to fit your needs. Happy cooking!

Creamy Mushroom Chicken Thighs

Indulge in a delightful dinner with our creamy mushroom chicken thighs recipe! This easy and flavorful dish features succulent chicken thighs, sautéed mushrooms, and a rich creamy sauce that's perfect for any occasion. With simple ingredients and straightforward steps, you’ll have a satisfying meal ready in no time. Click through to explore the full recipe and enjoy a comforting dinner that your family will love!
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Ingredients
  

4 bone-in chicken thighs, skin on

2 cups mushrooms, sliced (cremini or button)

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and paprika.

    Brown the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 6-7 minutes until the skin is golden brown. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the diced onion and mushrooms. Sauté for 5-7 minutes until the onions are translucent and mushrooms have released their moisture. Add minced garlic and dried thyme, and cook for an additional 1-2 minutes until fragrant.

        Make the Sauce: Pour in the chicken broth and bring to a gentle simmer, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits. Stir in the heavy cream and mix well.

          Combine and Cook: Return the chicken thighs to the skillet, skin-side up, and ensure they are covered partially with the creamy mushroom sauce. Reduce the heat to low, cover, and let simmer for about 25-30 minutes, until the chicken is cooked through and tender.

            Serve: Remove from heat and taste the sauce, adjusting seasoning as needed. Garnish with freshly chopped parsley before serving.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4