Skillet Chicken Thighs
These skillet chicken thighs are browned until golden, then finished in a creamy mushroom sauce with onion, garlic, white wine, broth, and cream for an easy one-pan chicken dinner that feels comforting and full of flavor.
Ingredients
- 60 g unsalted butter
- 1 kg chicken thighs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 onions sliced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 300 g mushrooms sliced
- 3 tablespoon flour
- 2 bay leaves
- Fresh thyme
- 120 ml white wine
- 720 ml chicken broth
- 160 ml heavy cream
- Parsley for garnish
Instructions
- Melt 4 tablespoons (60 g) unsalted butter in a large skillet over medium heat. Add 2 pounds(1 kg) of chicken thighs, season with 1 teaspoon salt and ½ teaspoon freshly ground black pepper, and cook until browned on both sides. Remove the chicken from the skillet and set aside.
- Add 2 sliced onions to the same skillet with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook until soft and translucent, then add 2 minced garlic cloves and cook for about 1 minute until fragrant.
- Add 10.5 oz (300 g) sliced mushrooms and cook until softened. Sprinkle 3 tablespoons of flour over the mixture and stir until a thick paste forms.
- Add 2 bay leaves and fresh thyme, then pour in ½ cup (120 ml) white wine and scrape the bottom of the skillet to release any browned bits.
- Pour in 3 cups (720 ml) of chicken broth and bring to a gentle simmer. Return the chicken thighs to the skillet and cook for 20–25 minutes until fully cooked.
- Remove the chicken from the skillet. Stir in ⅔ cup (160 ml) heavy cream and simmer until the sauce thickens slightly. Season with extra salt and black pepper to taste.
- Return the chicken to the skillet and cook for a few more minutes so the flavors come together. Sprinkle with fresh parsley and serve the chicken and mushrooms with rice.
Notes
Brown the Chicken Well: I like to let the chicken develop a deep golden color before removing it from the skillet. That step builds the flavor base for the whole sauce.
Let the Onions Soften Fully: Cooking the onions until soft and lightly sweet helps create a richer sauce once the broth and cream are added.
Mix the Flour Thoroughly: I always stir the flour well with the mushrooms and onions before adding liquids so the sauce thickens smoothly.
Let the Sauce Finish Gently: After adding the cream, I keep the heat moderate and allow the sauce to thicken slowly before returning the chicken.
Nutrition
Calories: 890kcal | Carbohydrates: 16g | Protein: 47g | Fat: 69g | Saturated Fat: 28g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 326mg | Sodium: 1603mg | Potassium: 944mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1171IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg