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For Creamy Mushroom Chicken Thighs, gather these key ingredients: - 4 bone-in chicken thighs, skin-on - 2 cups mushrooms, sliced (cremini or button varieties) - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and freshly ground pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients based on what you have. If you want a lighter dish, use half-and-half instead of heavy cream. For a different flavor, substitute chicken thighs with chicken breasts. If you can't find cremini mushrooms, regular button mushrooms work just as well. This dish serves four people. Each serving has about: - Calories: 490 - Protein: 30g - Fat: 36g - Carbohydrates: 9g - Fiber: 1g This meal packs a tasty punch while still being rich in protein. It fits well into a balanced diet if you watch portion sizes. Enjoy every bite! Start by patting the chicken thighs dry. Use paper towels to remove excess moisture. This helps the skin get crispy. Next, season both sides with salt, pepper, and paprika. Make sure to cover every part. This step adds great flavor to your dish. Now, grab a large skillet and heat olive oil over medium-high heat. Carefully place the chicken thighs skin-side down in the hot oil. Sear them for about 6 to 7 minutes. You want the skin to be golden brown and crispy. After that, flip the thighs and cook for another 5 minutes. Once they are done, take them out of the skillet and set them aside. In the same skillet, do not clean it; add the diced onion and sliced mushrooms. Sauté for about 5 to 7 minutes. Stir occasionally until the onions look clear and the mushrooms are soft. Then, add the minced garlic and dried thyme. Cook for 1 to 2 more minutes until the garlic smells great. Pour in the chicken broth and let it simmer gently. Scrape the bottom of the skillet with a wooden spoon. This helps mix in all the tasty bits. Then, stir in the heavy cream to make a rich sauce. Return the chicken thighs to the skillet, skin-side up. Lower the heat and cover the skillet. Let it cook for about 25 to 30 minutes. This makes the chicken tender and full of flavor. When done, taste the sauce and adjust the seasoning as needed. Finally, sprinkle fresh parsley on top for a nice touch before serving. To get that perfect crispy skin, start by drying the chicken thighs with paper towels. This removes excess moisture. Next, season the skin side well with salt, pepper, and paprika. When you cook, heat your skillet with olive oil until hot. Place the thighs skin-side down carefully. Let them sear without moving them for about 6 to 7 minutes. The skin will turn golden and crispy. Flip them over and cook for an extra 5 minutes. You can play with flavors to make this dish your own. For a richer sauce, add a splash of white wine when you deglaze the pan. You can swap in different herbs, like rosemary or oregano, for variety. Try adding some spinach or sun-dried tomatoes for more color and taste. If you want a bit of heat, add a pinch of crushed red pepper flakes to the sauce. Using the right tools makes cooking easier. You'll need a large skillet to cook the chicken and sauce. A good wooden spoon helps scrape up those tasty bits stuck to the pan. Use a sharp knife for dicing the onion and mushrooms quickly. A meat thermometer ensures the chicken is cooked through. Finally, have a lid handy to cover the skillet while it simmers. {{image_4}} You can change up the mushrooms in this dish. Instead of cremini or button mushrooms, try using shiitake or portobello mushrooms. Shiitake mushrooms add a rich, earthy taste, while portobello mushrooms bring a meaty texture. Mix and match different types for a fun flavor twist! Not a fan of chicken? No problem! You can swap the chicken thighs for other proteins. Try using bone-in chicken breasts for a leaner option. If you want something different, use pork chops or even turkey thighs. Each protein will soak up the creamy sauce nicely, making dinner delicious! The cream sauce can easily change to suit your taste. If you want a lighter option, use half-and-half instead of heavy cream. For a tangy twist, add some Dijon mustard or white wine to the sauce. You can also stir in some grated cheese, like Parmesan, for extra flavor. Each variation will make your dish unique and exciting! To keep your creamy mushroom chicken thighs fresh, place leftovers in a shallow dish. Cover the dish tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to three days. This helps keep the flavors intact and the chicken juicy. When you're ready to enjoy your leftovers, reheat them gently. Place the chicken thighs in a skillet over low heat. Add a splash of chicken broth or cream to keep the dish moist. Cover the skillet to help warm it evenly. Heat for about 10-15 minutes, or until it's hot throughout. You can also use the microwave, but be careful not to overcook it. If you want to save some for later, freezing is a great option. Let the chicken cool completely before freezing. Place it in a freezer-safe bag or container, and remove as much air as possible. Label it with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes. They will still soak up all the tasty sauce. You can serve creamy mushroom chicken thighs with several sides. Here are some great options: - Fluffy rice - Buttery mashed potatoes - Steamed vegetables - Crusty bread Each of these pairs well with the rich sauce. They will soak up the flavors nicely. To check if the chicken is done, use a meat thermometer. The internal temperature should be at least 165°F. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. Yes, you can make this recipe ahead of time. Cook the chicken and sauce and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it gently on the stove. Add a splash of cream for extra richness. In this blog post, we explored the ingredients, steps, and tips for creamy mushroom chicken thighs. You learned about ingredient substitutions and nutritional facts. I shared ways to achieve crispy skin and recommended useful cooking tools. We also covered variations, storage tips, and answered common questions. Now, you can cook this dish with confidence. Experiment with flavors and enjoy every bite. Cooking is fun, so make this recipe your own!

Creamy Mushroom Chicken Thighs

Discover the mouthwatering delight of creamy mushroom chicken thighs, a perfect dish for any night! This recipe is simple yet packed with flavor, featuring tender chicken thighs simmered in a rich mushroom sauce. With just a few ingredients, you’ll learn how to create a hearty meal that your family will crave. Ready to impress your dinner guests? Click through to explore this delicious recipe and elevate your cooking tonight!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 cups mushrooms, sliced (cremini or button varieties)

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Start by patting the chicken thighs dry using paper towels. This step is essential for achieving a crispy skin. Generously season both sides of each thigh with salt, freshly ground pepper, and paprika to enhance the flavor.

    Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Carefully add the chicken thighs to the skillet, placing them skin-side down. Sear for approximately 6-7 minutes until the skin is beautifully golden brown and crispy. Flip the thighs over and continue to cook for an additional 5 minutes. Once done, remove the chicken from the skillet and set aside on a plate.

      Sauté the Vegetables: In the same skillet, without cleaning it, add the diced onion and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the onions turn translucent and the mushrooms have released their moisture. Add the minced garlic and dried thyme, cooking for another 1-2 minutes until the garlic is fragrant and aromatic.

        Make the Sauce: Pour in the chicken broth, allowing it to come to a gentle simmer. Scrape the bottom of the skillet with a wooden spoon to deglaze, incorporating any flavorful browned bits left behind. Stir in the heavy cream, mixing well to create a luscious sauce.

          Combine and Cook: Return the browned chicken thighs to the skillet, ensuring they are skin-side up and partially submerged in the creamy mushroom sauce. Lower the heat to a gentle simmer, cover the skillet with a lid, and let it cook for about 25-30 minutes. This will allow the chicken to become perfectly cooked and tender, soaking up the delicious sauce.

            Serve: Once cooked through, remove the skillet from the heat. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Before serving, sprinkle freshly chopped parsley over the dish for a burst of color and flavor.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                - Presentation Tips: Serve the creamy mushroom chicken thighs over a bed of fluffy rice or alongside buttery mashed potatoes to soak up the sauce. Garnish each plate with additional parsley for an appealing look.