Juicy and tender chicken thighs smothered in mushroom gravy are all cooked up in the same pan - it doesn't get much better than that! This quick and easy recipe is guaranteed to get on your weekly menu rotation. Serve it over rice with your favorite side dish, and enjoy!
Total Time
30min
3.3
3 Ratings
Author: Kim's Cravings
Servings:
4
Ingredients
•
4
Tbsp
Butter
, divided
•
1
Tbsp
Olive Oil
•
1.5
lb
Boneless, Skinless Chicken Thighs
•
1
Shallot
, thinly sliced
•
6
cloves
Garlic
, chopped
•
3
cups
Baby Bella Mushrooms
•
1
Tbsp
All-Purpose Flour
•
1
cup
White Wine
or Chicken Broth
•
1
cup
Milk
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Cooked
White Rice
(optional)
•
to taste
Minced
Fresh Parsley
(optional)
Cooking Instructions
1.
Heat Butter (2 Tbsp) and Olive Oil (1 Tbsp) in a large skillet over medium heat.
2.
Season the Chicken (1.5 lb) with Salt (to taste) and Ground Black Pepper (to taste) and place in the skillet to sear on one side for about 5-6 minutes, depending on thickness.
3.
Flip and sear the other side for about 5 minutes, until they are golden brown on both sides. Remove the chicken from the skillet and set aside.
4.
Into the same skillet, add more Butter (1 Tbsp). Once melted, add the Shallot (1) and sauté for 2 minutes.
5.
Add the Baby Bella Mushrooms (3 cups) and season with a pinch of salt. Saute for 3 more minutes, until the mushrooms have darkened and shriveled.
6.
Now, add the Garlic (6 cloves) and saute for 1 more minute, until fragrant.
7.
Add the remaining Butter (1 Tbsp) along with the All-Purpose Flour (1 Tbsp) and stir it in the pan with a wooden spoon. Slowly add the White Wine (1 cup) and then the Milk (1 cup), letting it bubble up and simmer for a few minutes.
8.
Add the chicken back to the pan for 5 more minutes on low heat. Taste the sauce and season with salt and pepper, as desired.
9.
Serve over White Rice (to taste) and garnish with Fresh Parsley (to taste).
Author's Notes
Chicken is perfectly cooked when the internal temp reaches 165 degrees F (70 degrees C).
Store leftover chicken and sauce in an airtight container in the fridge for up to 4 days.
To reheat: For best results, reheat leftovers in a skillet on the stove over medium-low heat until warmed through.
Nutrition Per Serving
CALORIES
465
FAT
23.7 g
PROTEIN
38.0 g
CARBS
11.1 g
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