Creamy Mushroom Chicken

Ingredients

• 1 Tbsp Olive Oil (extra virgin, room temperature)
• 2 Tbsp Unsalted Butter (softened, divided)
• 6 pieces Chicken Thighs (bone‑in, skin‑on, about 5–6 thighs)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 large Shallot (thinly sliced)
• 10 oz Mushrooms (half sliced, half finely chopped; any variety)
• 3 Garlic Cloves (minced)
• 1 Tbsp All-Purpose Flour (sifted)
• 0.66 cup White Wine (dry, optional; can substitute broth)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Thinly slice the shallot, halve the mushrooms (slice half, finely chop the other half), mince the garlic, and chop the parsley. Set each component aside in separate bowls.

   Time: PT5M

2. Sear Chicken Thighs

   Heat the large skillet over medium‑high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. When the butter foams, place the chicken thighs skin‑side down and sear 4–5 minutes until golden. Flip and sear the other side another 4–5 minutes. Season with salt and black pepper.

   Time: PT10M

   Temperature: medium‑high

3. Rest Chicken

   Transfer the seared chicken to a plate and let rest while you build the sauce.

   Time: PT2M

4. Caramelize Shallot

   Add the thinly sliced shallot to the same skillet. Cook, stirring occasionally, until golden and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium

5. Set Aside Shallot

   Remove the caramelized shallot to a clean plate.

   Time: PT1M

6. Caramelize Mushrooms

   Add the sliced mushrooms to the skillet. Cook without stirring for 2–3 minutes, then stir and continue until they release moisture, brown, and become deeply caramelized, about 10 minutes total.

   Time: PT10M

   Temperature: medium‑high

7. Set Aside Mushrooms

   Transfer the caramelized mushrooms to the plate with the shallot.

   Time: PT1M

8. Sauté Garlic

   Add the remaining 1 Tbsp butter to the skillet. When melted, add minced garlic and sauté for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium

9. Combine Mushrooms & Garlic

   Return the chopped mushrooms (the finely chopped half) to the pan, season with salt and pepper, and cook 8–10 minutes until they darken and the flavors concentrate.

   Time: PT9M

   Temperature: medium

10. Make Roux

    Sprinkle 1 Tbsp flour over the mushroom mixture and stir for 1 minute to cook out the raw flour taste.

    Time: PT1M

    Temperature: medium

11. Deglaze with Wine

    Pour in 2/3 cup dry white wine, stirring to loosen any browned bits. Reduce for 2–3 minutes until the liquid is slightly thickened.

    Time: PT3M

    Temperature: medium‑high

12. Add Broth and Bring to Boil

    Stir in 1 cup chicken broth, increase heat, and bring the mixture to a gentle boil.

    Time: PT5M

    Temperature: high

13. Finish Sauce with Cream

    Reduce heat to medium, stir in 1 cup heavy cream, and season with additional salt and pepper to taste. Simmer until the sauce thickens, about 5 minutes.

    Time: PT5M

    Temperature: medium

14. Simmer Chicken in Sauce

    Return the seared chicken thighs to the skillet, nestle them into the sauce, add the caramelized shallot and mushroom pieces, cover with the lid, and simmer gently for 30 minutes.

    Time: PT30M

    Temperature: low‑medium

15. Garnish and Serve

    Remove the lid, sprinkle chopped parsley over the top, and serve hot with mashed potatoes or crusty bread.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

8g

Fat

35g

Fiber

2g