Description
A rich and comforting one-pan dish featuring tender chicken and earthy mushrooms in a velvety garlic-herb cream sauce. Perfect for weeknight dinners yet elegant enough for guests.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- For the mushrooms:
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 tbsp butter
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp thyme leaves
- 1/2 tsp rosemary
- 1/4 cup grated parmesan
- For garnish:
- Fresh parsley, chopped
Instructions
1. Prepare the Crust:
- 1. Season chicken thighs with salt, pepper, and paprika.
- 2. Heat olive oil in large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden. Remove and set aside.
- 3. In same skillet, melt butter. Add mushrooms and cook 5 minutes until browned.
- 4. Add shallot and garlic, sauté 1 minute until fragrant.
- 5. Pour in chicken broth to deglaze pan, scraping up browned bits.
- 6. Stir in heavy cream, Dijon mustard, thyme, and rosemary. Simmer 3 minutes.
- 7. Return chicken to skillet, spooning sauce over top. Sprinkle with parmesan.
- 8. Cover and cook 8-10 minutes until chicken reaches 165°F internally.
- 9. Garnish with fresh parsley before serving.
Notes
For thicker sauce: Mix 1 tsp cornstarch with 1 tbsp water, stir into simmering sauce. Substitute half-and-half for lighter version (sauce will be thinner). Leftovers keep refrigerated for 3 days.