Description
A hearty, comforting dish of juicy chicken thighs bathed in a silky mushroom sauce laced with garlic, herbs, and a touch of cream. Perfect for any occasion, it’s easy to make and packed with bold flavors that’ll have everyone coming back for seconds.
Ingredients
4 boneless, skinless chicken thighs
1 cup cremini mushrooms, sliced
1 shallot, finely chopped
4 garlic cloves, minced
1 tsp dried thyme
1 tsp Italian seasoning
2 cups heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese (optional)
Salt and pepper to taste
2 tbsp olive oil
1 tbsp unsalted butter
1 cup fresh spinach (optional)
Toasted pine nuts or slivered almonds (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil and butter in an oven-safe skillet over medium-high heat until hot
Season chicken thighs with salt and pepper, then sear each side for 4-5 minutes until golden
Remove chicken and set aside
In the same skillet, add mushrooms and shallot; sauté for 5-6 minutes until softened
Add garlic, thyme, and Italian seasoning; cook for 1 minute
Pour in heavy cream and bring to a gentle simmer
Return chicken thighs to the skillet and reduce heat
Bake for 15-20 minutes until the chicken is fully cooked and the sauce thickens
Stir in Parmesan cheese (if using) and fresh spinach (if desired);
Garnish with pine nuts or almonds and serve
Notes
For a lighter version, use half-and-half instead of heavy cream
Add a splash of vegetable stock or water to thin the sauce if needed
Serve with rice, mashed potatoes, or crusty bread to soak up the sauce
Leftovers store well in the refrigerator for up to 3 days
- Prep Time: 10
- Cook Time: 30
- Category: chicken
- Method: Searing and Baking
- Cuisine: French/Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg