A delicious and creamy dish featuring chicken thighs cooked in a rich garlic mushroom sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they are browned and tender. Add the minced garlic and cook for another minute until fragrant.
Pour in the heavy cream, then stir in the dried thyme, dried parsley, and Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven, drizzle with lemon juice, and let it rest for a few minutes before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add spinach or kale to the sauce for extra nutrients and color.