Creamy Mushroom Chicken Thighs
Creamy Mushroom Chicken Thighs smothered in a lip smacking easy sauce! Winner Winner Chicken Dinner meets one pan mushroom chicken where we do not hold back on the cream!
Servings: 5
Calories: 672kcal
Equipment
- French pan or fry pan
- Chopping board
- Kitchen Tongs
Ingredients
Creamy Mushroom Chicken Thighs
- 5 chicken thighs skinless, boneless
- ½ cup chicken stock
- 2 cups mushrooms
- garlic
- 600 ml cream
- ½ cup sweet white wine
- ½ tbs dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 50 grams butter
Instructions
Creamy Mushroom Chicken Thighs
- Spread plain flour over a dinner plate and press chicken thighs down to coat, flip and do other side. Repeat for all chicken thighs.
- Add olive oil to pan, turn to a medium heat and use kitchen tongs to place chicken thighs into pan.
- Cook chicken thighs for 4 -6 min each side (outside will turn a lovely golden brown)
- Use kitchen tongs to remove chicken from the pan and rest on paper towel
- Use the chicken stock to deglaze the pan (scrape all the crunchy firm bits off) add garlic, butter, mushrooms, wine and thyme.
- Pour the cream into the pan and add 2 tbs flour (to thicken the sauce).
- Return the chicken to the pan, reduce the temperature to low and let simmer (and for the sauce to reduce) for 10 mins.
- Serve with spinach and cracked pepper
Nutrition
Calories: 672kcal | Carbohydrates: 5g | Protein: 21g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 276mg | Sodium: 400mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1867IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg