Description
This comforting one-pan meal features tender, bone-in chicken thighs roasted in a rich, velvety sauce of heavy cream, fresh garlic, and earthy cremini mushrooms. Perfectly suited for busy weeknights, the chicken stays incredibly moist while the sauce is allowed to thicken naturally in the oven, creating a restaurant-quality dish that is both rustic and satisfying. A reliable main course that delivers deep, savory aromatics with minimal effort.
Ingredients
4–6 Bone-in, skin-on chicken thighs
1 lb Cremini mushrooms, sliced thick
1 cup Heavy cream
4 cloves Garlic, minced
1/2 cup Low-sodium chicken stock
1 tbsp Fresh thyme
2 tbsp Extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Pat the chicken thighs dry and season generously with salt and black pepper on both sides.
Sear the chicken in a large oven-safe skillet over medium-high heat until the skin is golden brown, then set aside.
Sauté the sliced mushrooms in the same skillet until they release moisture and turn golden brown.
Add the minced garlic and cook for one minute until fragrant.
Deglaze the pan with chicken stock, scraping up all flavorful brown bits from the bottom.
Stir in the heavy cream and fresh thyme, allowing the mixture to simmer for two minutes.
Return the chicken to the skillet, skin-side up, and transfer the skillet to the oven.
Bake for 20-25 minutes until the chicken is cooked through and the sauce has reached a thick consistency.
Notes
Ensure you use an oven-safe skillet such as stainless steel or cast iron. If you prefer a thinner sauce, you can add an extra splash of chicken stock before baking. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Bake
- Cuisine: Modern Comfort
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg