A tasty and somewhat simple method for cooking chicken thighs! It tastes fantastic over wild rice.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 4 skin-on, bone-in chicken thighs
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces cremini mushrooms, sliced
- ½ onion, chopped
- 6 cloves garlic, thinly sliced
- ½ cup dry white wine
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- 1 pinch salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley, or to taste (Optional)
Instructions
- Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
- Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
- Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 998 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Great taste, chicken was juicy. I added a little parm cheese was really good. I will make it again
Made it as written with one addition, added spinach to the sauce just before adding the cream. The sauce did not have enough flavor for us. As my husband said, it was just okay. Not a repeat in our house.
It was very easy, I made a few changes like I made a small slurry so it wasn’t so much liquid and apple cider vinegar instead of dry white wine.
So good! I didn’t have white wine, but it was still delicious
I made the recipe as stated in the post. It’s really good. The sauce pairs nicely with chicken. It’s not difficult to make either. I usually bake my chicken but pan frying it still produced a moist, tender piece of meat.
It was OK, but the sauce seemed to lack something in the flavor. I served it over a bed of rice. Not sure if I will make it again.
Tasty and delicious! A great weeknight dinner that tasted like a fancy weekend dish. Easy to make for entertaining.
The flavors were nice, but the sauce was too brothy. I think next time I’ll coat the thighs with a some flour mixed with the thyme, oregano, salt, & pepper to try to thicken the sauce a bit.
I loved this! Made exactly as written, only thing that might have changed it was that I used white cooking wine instead of regular dry white wine, since we don’t drink that in this house. I also tried to thicken up the sauce with a bit of flour, turn it more into a gravy, but that only marginally worked. All in all, delicious!
Delicious! I used skinless boneless breast for my husband and it turned out great. I might add some chopped fresh spinach next time.
This came out really well. I did not add the oregano or thyme, did sprinkle with garlic, onion powder and Mrs. Dash for Chicken seasoning and I used white mushrooms (because that’s what I had on hand). I omitted the heavy cream and replaced it with 4 tsp of cornstarch (mixed in cool water prior to adding to pan). Just an FYI, I used reduced sodium chicken broth.
Very delicious, made this 3 time this month. Added extra mushrooms.
Really nice flavor. Had it with roasted asparagus and potatoes.
This was an easy and very tasty meal. Made enough for 2 meals for 2 people. Served with rice, vegetables & salad. Would definitely make again.
Nice thing about this is that I had everything on hand. I stuck to the recipe and it went together fast and easy. At the very end, I thought the sauce looked just a bit too thin so I added a tablespoon of flour to thicken it a bit. The result was excellent. This is a real keeper. Highest recommendation.
I would added extra mushrooms
Delicious and easy, no changes made. I will make it again.
Made this for the first time tonight and it was a hit with my husband. Me too, as it’s easy to prepare and tastes really good. Apart from letting the sauce cook down a few extra minutes, I followed the recipe pretty much as written.
Chicken was very flavorful. The sauce tasted like water. I had to add more heavy cream and a lot more seasoning. I’m probably not going to make this again.
I used 10% cream and really should have used the 35% as the sauce was a little runny. It was yummy!
This recipe was delicious and super easy. I served this over pasta, so for a creamier sause, I added a can of cream of mushroom soup.