Ingredients
- Bone-in, skin-on chicken thighs: 6
- Cremini mushrooms, sliced: 1 pound
- Heavy cream: 1 cup
- Garlic, minced: 4 cloves
- Chicken broth: 1/2 cup
- Fresh thyme sprigs: 3
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Step 2: Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear for another 3-4 minutes. Remove chicken from skillet and set aside.
- Step 3: Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. Add minced garlic and thyme sprigs and cook for another minute until fragrant.
- Step 4: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream. Season with salt and pepper to taste.
- Step 5: Place the seared chicken thighs back into the skillet, nestling them among the mushrooms and sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 6: Remove from oven and let rest for a few minutes before serving. Garnish with fresh thyme if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, warm gently in a skillet over medium-low heat with a splash of chicken broth to prevent the sauce from drying out.
- Serve this creamy chicken over a bed of mashed potatoes or egg noodles to soak up all that delicious sauce.
- Don't overcrowd the pan when searing the chicken; work in batches if necessary to ensure maximum browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American