Creamy Garlic and Mushroom Chicken Thighs

Creamy Garlic and Mushroom Chicken Thighs

by Suzanna Sanders 2 years ago
4.2 (9)
40 minutes
352.7 kcal
13.9 g carbs
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Description

A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Ingredients
  • 1 tablespoon vegetable oil
  • 4 skin-on, bone-in chicken thighs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 ounces cremini mushrooms, sliced
  • ½ onion, chopped
  • 6 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • 1 ½ cups chicken broth
  • ¼ cup heavy cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, or to taste
Directions
  1. 1. Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
  2. 2. Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
  3. 3. Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts
serving: 4 servings
calories: 352.7 kcal
carbohydrates: 13.9 g
protein: 19.6 g
saturated fat: 7.4 g
cholesterol: 93.6 mg
sodium: 997.6 mg
fiber: 1.5 g
sugar: 2.4 g