Chicken Thighs with Mushroom Cream Pan Sauce

Name: Chicken Thighs with Mushroom Cream Pan Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French, American
Ingredients: 1.5 lbs Chicken Thighs (boneless, skinless ); 1 tsp Salt; 1/2 tsp Black Pepper; 1/2 tsp Paprika; 1/2 tsp Garlic Powder; 1/4 tsp Onion Powder; 1/2 cup Flour; 2 tbsp Olive Oil; 1 tbsp Butter; 10 oz Baby Bella Mushrooms (sliced); 1 Yellow Onion (diced, I used a smaller onion (use half an onion if larger) ); 4 cloves Garlic (minced); Salt & Pepper (to taste); 1/4 cup White Wine (dry); 1/2 cup Chicken Broth; 1/2 tsp Fresh Thyme Leaves (about 2 sprigs ); 1 tsp Dijon Mustard; 1 Lemon (zest and juice; divided ); 1/4 cup Heavy Cream

10 steps

Prep:15minCook:45min

This is a one pan recipe with flavorful chicken thighs and a creamy white wine mushroom pan sauce.

Updated at: Mon, 09 Dec 2024 06:51:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories826 kcal (41%)

Total Fat58.6 g (84%)

Carbs26.7 g (10%)

Sugars4 g (4%)

Protein43.1 g (86%)

Sodium1713.9 mg (86%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Chicken

Step 1

Combine salt, black pepper, paprika, garlic powder, onion powder, and flour in a shallow bowl. Coat the chicken thighs in the flour mixture on both sides, shaking off any excess.

Step 2

Heat the butter and olive oil in a large high-rimmed sauté pan over medium-high heat. Add the chicken in a single layer. Cook the chicken in batches if your pan isn't large enough.

Step 3

Cook the chicken for 8 minutes on the first side until golden and crispy. Flip and cook for another 5 minutes. Remove to a plate.

Pan Sauce

Step 4

Lower the heat to medium and add mushrooms in an even layer to the same pan. It's okay if there are some stuck bits or "fond" stuck to the bottom of the pan. This will add flavor to the sauce.

Step 5

Let the mushrooms cook for about 5 minutes without touching them. Stir and cook for another 3 minutes. This will allow the mushrooms to release their moisture and brown.

Step 6

Add the diced onion, stir to combine, and cook for 3 minutes. Add the minced garlic, stir to combine, and cook another 2 minutes.

Step 7

Pour in the white wine. Use a wooden spoon to scrape the bottom of the pan to release the fond. Let the wine simmer for about 3 minutes until mostly reduced.

Step 8

Add the chicken broth, fresh thyme, dijon mustard, juice of 1/2 a lemon, heavy cream, and salt & pepper to taste. Simmer for about 5 minutes until reduced and thickened.

Step 9

Nestle the chicken thighs back into the sauce and simmer for another 3 minutes to warm the chicken back up.

Step 10

To serve, divide the chicken among plates. Ladle the mushroom pan sauce over the chicken. Squeeze with additional lemon juice and sprinkle with lemon zest as desired.

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