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Creamy Garlic and Mushroom Chicken Thighs
Creamy Garlic and Mushroom Chicken Thighs
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy white wine chicken thighs with mushrooms and herbs served over wild rice. Delicious and simple to make!
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 skin-on, bone-in chicken thighs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 8 ounces cremini mushrooms, sliced
  • 0.5 onion, chopped
  • 6 cloves garlic, thinly sliced
  • 0.5 cup dry white wine
  • 1.5 cups chicken broth
  • 0.25 cup heavy cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • In a large skillet, heat vegetable oil over medium heat. Season both sides of chicken thighs with thyme, oregano, salt, and pepper. Place thighs skin-side down in the skillet and cook until browned, around 8 minutes. Flip thighs and brown the other side for an additional 8 minutes. Transfer thighs to a large plate and set aside. Reduce heat to medium-low.
  • Cook mushrooms in skillet until softened, 3 to 5 minutes. Add onion and garlic, cook for 2 to 3 minutes, then pour in white wine to deglaze. Simmer until reduced by half, about 2 minutes. Stir in chicken broth and simmer until mixture thickens.
  • Add the chicken thighs back to the skillet and cook covered for approximately 15 minutes until the chicken is fully cooked and the juices run clear. Use an instant-read thermometer to ensure the temperature near the bone reaches 165°F (74°C). Stir in the heavy cream and heat for just another minute. Adjust seasoning and finish off with a sprinkle of fresh parsley before serving.

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