Chicken with Creamy Mushroom Sauce

Name: Chicken with Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 bone-in; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon unsalted butter; 2 cloves garlic; 8 ounces cremini mushrooms; 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

User Reviews

4.7

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 servings
Course
Main Course

Chicken with Creamy Mushroom Sauce

Iris Warren

Report

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

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

For the mushroom sauce

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

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
Season chicken thighs with salt and pepper, to taste.
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.
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.
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.
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.
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

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.