If you are looking for a hearty, nutritious dinner to serve the family, you will love this recipe for mushroom chicken thighs. This mushroom chicken thighs dish is also versatile. While it is the main event on the dinner table, you can serve it many different ways, such as atop buttered egg noodles, over rice, or as is with a side of baked potatoes and salad.
This recipe can be prepared in one pan, as long as you have one that can go in the oven. If you don’t have one, you should invest in an oven-safe skillet. Your favorite skillet may actually already be safe to put in the oven, depending on the material. If not, you can find one at Walmart or Target for around $20, and it should even be dishwasher safe. Or, if you prefer to invest in a variety of future cooking projects, you can get more high-end skillets, each with their own different advantage and heat restriction.
Why You'll Love These Mushroom Chicken Thighs
- One Pan – Skip the mess with this recipe, which can all be prepared in just one pan! Not only does this save you dishes, but it also adds an amazing depth of flavor.
- Very Versatile – One of the best things about this recipe is that you never have to eat it the same way twice. The possibilities are endless when it comes to how to serve this dish, and how to reuse the leftovers.
Ingredients for Mushroom Chicken Thighs
- Chicken Thighs – This recipe is for 4 chicken thighs. You want the bone in, but it is up to your preference if you would like the skin on or off.
- Salt and Pepper – Just your ordinary salt and pepper to season your chicken!
- Thyme – The flavors of this dish really speak for themselves, but I find that about ¼ teaspoon of dried thyme really helps to complement them.
- Olive Oil – You just need a little oil for frying. Olive oil works great, but you can substitute it with any oil that has a high smoke point.
- Bacon – Chop your bacon before you begin cooking to get the perfect amount of crisp. I like to use 4 strips, or about one per thigh.
- Mushrooms – You need 1 cup of mushrooms. I find that white mushrooms work best in this dish. Their flavor is mild, but adds just the right amount of earthiness.
- Garlic – For the perfect mushroom chicken thighs, you need a great sauce. This one is a garlic cream sauce, so you will need 2 cloves of minced garlic.
- Half and Half – You need 1 cup of half and half to make up the base of your sauce. If you plan to serve your chicken thighs atop noodles, you may choose to double the sauce portion of this recipe.
- Chicken Broth – A little broth is necessary for both flavor and consistency in your sauce. You can use either chicken broth or vegetable broth if you prefer.
- Parmesan – You will need ½ cup of shredded parmesan to make up your sauce, but I recommend having a little extra on hand to sprinkle onto your finished product!
- Parsley – Fresh parsley really adds something special to a dish. You need 2 tablespoons for the sauce, but I also recommend sprinkling a little extra on top as a garnish.
- Optional Garnishes – You may wish to top your finished product with a little extra parsley, bacon, or parmesan.
How to Make It
- Preheat the oven to 400F. In an oven safe skillet, brown the chicken thighs in olive oil. Cook for 3-4 minutes on each side.
- Roast the browned chicken thighs, in the same skillet, in the oven for 20-23 minutes, depending on the thickness of the chicken. When done, remove chicken and set aside for later.
- In the skillet, cook chopped bacon for 2-3 minutes.
- Add in sliced mushrooms and cook briefly until they begin to soften.
- Stir in broth, half & half, minced garlic, parmesan cheese and parsley. Simmer for 3 minutes.
- Nestle the chicken thighs back into the cream sauce and simmer for another 5 minutes. Garnish with bacon and cheese as desired and serve immediately.
Step by Step Instructions
To start, preheat your oven to 400F. While your oven is preheating, you can go ahead and brown your chicken thighs. Heat a little olive oil in your oven-safe skillet and cook for about 3-4 minutes on each side.
Next, place your skillet with the browned chicken thighs in the oven to roast for 20-23 minutes, or until it is cooked through. Carefully remove your skillet from the oven, and remove your chicken from the skillet. Set your chicken thighs aside while you prepare the rest of your dish. Cook your chopped bacon in the same skillet for 2-3 minutes. You want it to be a little crispy but not overdone, as it will stay in the pan for the next steps.
Add your sliced white mushrooms to the pan and cook until they begin to soften. I prefer not to cook my mushrooms for too long as they can get a little slimy, and as the mushrooms get cooked, the earthy flavor intensifies.
Next, make your sauce! Add your chicken broth, half and half, minced garlic, parmesan cheese and parsley to the skillet and stir. Simmer for 3 minutes.
Return your cooked chicken thighs to the pan and simmer for 5 more minutes.
Garnish with extra bacon and cheese if desired. Serve hot!
Cook's Tips
- You can refrigerate your mushroom chicken thighs for up to 4 days. Reheat leftovers in the microwave in 30-second intervals, or on the stovetop.
- This dish will last up to 3 months in the freezer. Reheat frozen mushroom chicken in the microwave, or in the oven at 350 for 12-15 minutes, or until it reaches an internal temperature of 165.
- Use your leftovers as a filling for subs or paninis, or add peas and carrots and turn it into a pot pie. You could also throw it into a pasta bake, or mix in a can of cream of chicken or cream of mushroom to enjoy as a soup. Or, spread leftovers atop a pizza crust and sprinkle with a little mozzarella or provolone, and some red pepper flakes for a creamy white pizza!
FAQ:
I recommend roasting your chicken at 400, because it is hot enough to get a crispy outside, while still yielding tender meat.
Your chicken thighs need to reach an internal temperature of 165 F.
Mushroom Chicken Thighs Recipe
Ingredients
- 4 Chicken Thighs bone in, skin on or off
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Dried Thyme
- 1 tbs Olive Oil
- 4 strips Bacon diced
- 1 cup White Mushrooms
- 2 Garlic Cloves minced
- 1 cup Half & Half
- ½ cup Chicken or Vegetable Broth
- ½ cup Parmesan Cheese shredded
- 2 tbs Fresh Parsley chopped
- Optional Garnish- Parsley Bacon, Parmesan
Instructions
- Preheat the oven to 400F.
- In an oven safe skillet, brown the chicken thighs in olive oil. Cook for 3-4 minutes on each side.
- Roast the browned chicken thighs, in the same skillet, in the oven for 20-23 minutes, depending on the thickness of the chicken. When done, remove chicken and set aside for later.
- In the skillet cook chopped bacon for 2-3 minutes.
- Add in sliced mushrooms and cook briefly until they begin to soften.
- Stir in broth, half & half, minced garlic, parmesan cheese and parsley. Simmer for 3 minutes.
- Nestle the chicken thighs back into the cream sauce and simmer for another 5 minutes.
- Garnish with bacon and cheese as desired and serve immediately.
Notes
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 12-15 minutes or until internal temp reaches 165F
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