Creamy garlic Mushroom Chicken Thighs
Tender bone-in chicken thighs seared to crispy perfection and simmered in a rich one-pan creamy garlic mushroom sauce. A satisfying dinner the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sear, Bake
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc, or substitute chicken broth)
- 1 cup chicken broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 to 7 minutes until golden and crispy. Cook in batches if the pan is crowded. Flip and cook another 3 to 4 minutes. Remove and set aside.
- In the same skillet, cook sliced mushrooms for 5 to 6 minutes until browned. Add shallot and cook 2 to 3 minutes until soft. Add garlic and cook 1 minute until fragrant.
- Pour in white wine and scrape up all browned bits from the bottom of the pan. Cook 2 to 3 minutes until reduced by half.
- Add chicken broth, coconut milk, Dijon mustard, and thyme. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
- Return chicken thighs skin-side up to the skillet. Spoon sauce generously over each piece.
- Transfer skillet to the oven and bake 15 to 20 minutes until internal temperature reaches 165 degrees F and skin is crispy.
- Garnish with fresh parsley and serve immediately.
Notes
- Bone-in, skin-on chicken thighs give the best results. Boneless thighs work too – reduce oven time to 10 to 12 minutes.
- No wine on hand? Use additional chicken broth plus a small squeeze of lemon juice for brightness.
- For a thicker sauce, stir 1 teaspoon cornstarch mixed with 2 teaspoons cold water into the sauce before returning the chicken to the pan.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 165 mg