Name: Crispy Chicken Thighs with Creamy Mushroom Pan Sauce
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 4 chicken thighs; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon olive oil; 10 ounce cremini mushrooms; 3 clove garlic; ¾ cup dry white wine; ¾ cup chicken broth; ½ cup heavy cream; 3 sprig fresh thyme; 1 teaspoon Dijon mustard

Crispy Chicken Thighs with Creamy Mushroom Pan Sauce

weeknightcomfort foodone-pan

10 minPrep30 minCook4Serves

Ingredients

4chicken thighs (bone-in, skin-on)
1 teaspoonkosher salt
½ teaspoonblack pepper
2 tablespoonolive oil
10 ouncecremini mushrooms
3 clovegarlic
¾ cupdry white wine
¾ cupchicken broth
½ cupheavy cream
3 sprigfresh thyme
1 teaspoonDijon mustard

Prep

01
Slice 10 ounces cremini mushrooms into 1/4-inch pieces.
02
Mince 3 cloves garlic.
03
Strip leaves from 3 thyme sprigs, or use whole sprigs for easy removal.

Method

01
Pat chicken thighs dry and season both sides with salt and pepper.
02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Flip and cook for another 4-5 minutes. Transfer to a plate.
03
Pour off all but 1 tablespoon of fat from the skillet. Add mushrooms and cook over medium-high heat, stirring occasionally, for 4 minutes until they release their moisture and begin to brown.
04
Add minced garlic and cook for 1 minute until fragrant.
05
Pour in wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06
Add broth and thyme sprigs. Return chicken thighs to the skillet, skin-side up. Reduce heat to medium and simmer gently for 8-10 minutes until chicken is cooked through (165°F at the thickest part).
07
Remove thyme sprigs. Stir in cream and mustard, then simmer for 1 minute until the sauce is silky. Taste and adjust seasoning with salt and pepper.
08
Serve chicken with mushroom sauce spooned over the top, with egg noodles, mashed potatoes, or crusty bread.

Spice Tips

For earthy warmth, add 1/4 teaspoon smoked paprika to the sauce. A pinch of cayenne brings gentle heat. Fresh tarragon or parsley stirred in at the end adds brightness.

The recipe comes together in under 40 minutes start to finish. For a lighter version, use half-and-half or full-fat Greek yogurt instead of heavy cream. Leftovers keep well in the fridge for 2 days and rewarm gently on the stovetop.