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Indulging in a comforting, flavorful meal is one of life's simple pleasures, and this Creamy Mushroom Chicken Thighs recipe is the perfect embodiment of that. With succulent chicken thighs bathed in a rich, creamy mushroom sauce, this dish combines robust flavors and textures that are sure to delight your palate. Whether you're looking for a weeknight dinner to satisfy your family or a special dish to impress guests, this recipe will not disappoint. In this article, we will guide you through the preparation and cooking process, offering insight into the ingredients and techniques used to create this decadent meal.

Creamy Mushroom Chicken Thighs

Discover the ultimate comfort food with this Creamy Mushroom Chicken Thighs recipe. Juicy, bone-in, skin-on chicken thighs are enveloped in a rich, velvety mushroom sauce that’s bursting with flavor. Learn how to properly prepare and cook this dish, enhancing its deliciousness with fresh aromatics and herbs. Perfect for a cozy weeknight dinner or a special gathering, this recipe promises satisfaction in every bite. Enjoy the delightful blend of textures and tastes!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon paprika

1 cup chicken broth

1 cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

    Sear the Chicken: In a large skillet or frying pan, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 6-7 minutes, or until the skin is crispy and golden brown. Flip and cook for another 5 minutes. Remove the chicken from the pan and set aside.

      Sauté Aromatics and Mushrooms: In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Then, toss in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.

        Add Seasonings: Stir in the thyme and paprika, mixing well to coat the mushrooms. Cook for another minute to let the flavors meld.

          Create the Sauce: Pour in the chicken broth and scrape the bottom of the pan to deglaze, incorporating all the flavorful bits. Bring to a gentle boil, then stir in the heavy cream. Let the sauce simmer for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.

            Combine Chicken and Sauce: Return the seared chicken thighs back to the skillet, skin-side up. Spoon some of the creamy mushroom sauce over the top. Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

              Serve: Plate the chicken thighs and generously ladle the creamy mushroom sauce over them. Garnish with fresh chopped parsley for a touch of brightness and flavor.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4