Smothered Chicken with Mushrooms
A lighter, modern take on the classic Smothered Chicken with Mushrooms, featuring juicy chicken thighs, earthy cremini mushrooms, and a silky gravy made from fresh ingredients.
Ingredients
- 1.5 lbs Chicken Thighs, boneless, skinless or skin-o
- 10 oz Cremini Mushrooms, sliced
- 1 medium Yellow Onion, finely diced
- 3 large Garlic Cloves, minced
- 3 tablespoons All-Purpose Flour
- 1.5 cups Chicken Broth, low sodium preferred
- 1/4 cup Heavy Cream
- 1 tablespoon Fresh Thyme, chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- Salt & Black Pepper, to taste
Instructions
- Pat the chicken thighs dry and season with salt and pepper. Dredge lightly in flour.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and add mushrooms. Cook until browned, then add onions and sauté until translucent.
- Stir in garlic and thyme, cooking for another minute. Sprinkle remaining flour over vegetables and stir for 2 minutes.
- Slowly add chicken broth while whisking to prevent lumps. Bring to a simmer and stir in heavy cream.
- Nestle chicken back into the skillet, cover, and simmer for 10-15 minutes until cooked through.
- Adjust seasoning and garnish with parsley or thyme before serving.
Notes
Use fresh herbs for best flavor. Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of broth.