Chicken with Creamy Mushroom Sauce
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.7 out of 5 stars
(10)
Ingredients
8 servings
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half*
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
Step 2
Season chicken thighs with salt and pepper, to taste.
Step 3
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Step 4
Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
Step 5
To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Step 6
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Step 7
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
Step 8
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Chef's notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
