Chicken Thighs with Mushroom Cream Pan Sauce

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Chicken Thighs with Mushroom Cream Pan Sauce

This is a one pan recipe with flavorful chicken thighs and a creamy white wine mushroom pan sauce.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American, French

Keyword: Chicken, Lemon, Mushrooms, One Pot, Sauce

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

Chicken

1.5 lbs Boneless Skinless Chicken Thighs boneless, skinless
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 cup Flour
2 tablespoon Olive Oil
1 tablespoon Unsalted Butter

Pan Sauce

10 oz Baby Bella Mushrooms sliced
1 Yellow Onion diced, I used a smaller onion (use half an onion if larger)
4 cloves Garlic minced
Kosher Salt & Black Pepper to taste
1/4 cup Dry White Wine dry
1/2 cup Chicken Broth
1/2 teaspoon Fresh Thyme leaves from about 2 sprigs
1 teaspoon Dijon Mustard
1 Lemon zest and juice; divided
1/4 cup Heavy Cream

US Customary - Metric

Instructions

Chicken

Combine salt, black pepper, paprika, garlic powder, onion powder, and flour in a shallow bowl. Coat the chicken thighs in the flour mixture on both sides, shaking off any excess.
Heat the butter and olive oil in a large high-rimmed sauté pan over medium-high heat. Add the chicken in a single layer. Cook the chicken in batches if your pan isn't large enough.
Cook the chicken for 8 minutes on the first side until golden and crispy. Flip and cook for another 5 minutes. Remove to a plate.

Pan Sauce

Lower the heat to medium and add mushrooms in an even layer to the same pan. It's okay if there are some stuck bits or "fond" stuck to the bottom of the pan. This will add flavor to the sauce.
Let the mushrooms cook for about 5 minutes without touching them. Stir and cook for another 3 minutes. This will allow the mushrooms to release their moisture and brown.
Add the diced onion, stir to combine, and cook for 3 minutes. Add the minced garlic, stir to combine, and cook another 2 minutes.
Pour in the white wine. Use a wooden spoon to scrape the bottom of the pan to release the fond. Let the wine simmer for about 3 minutes until mostly reduced.
Add the chicken broth, fresh thyme, dijon mustard, juice of 1/2 a lemon, heavy cream, and salt & pepper to taste. Simmer for about 5 minutes until reduced and thickened.
Nestle the chicken thighs back into the sauce and simmer for another 3 minutes to warm the chicken back up.
To serve, divide the chicken among plates. Ladle the mushroom pan sauce over the chicken. Squeeze with additional lemon juice and sprinkle with lemon zest as desired.

Video

@carolbeecooks
New one pan chicken recipe featuring a white wine mushroom cream sauce w/ garlic, onions, thyme, dijon, and lemon 🥘 #chicken #chickenthighs #onepanmeal #chickenrecipe #pansauce #mushroomsauce
♬ Pink Friday Girls - Nicki Minaj

Notes

Serving Suggestions: I served with steamed baby broccoli and some crusty bread to soak up the pan sauce.

Looking for a more creative way to cook your broccoli than just steaming? Try my Air Fryer Baby Broccoli

Nutrition