Chicken Thigh and Mushroom Sauté
Juicy chicken thighs pan-seared with earthy mushrooms and a silky cream sauce, comfort food that happens to be high in protein.
Ingredients (serves 4)
- 8 chicken thighs
- 1 lb mushrooms
- 1 onion
- 3 garlic cloves
- 1/2 cup heavy cream
- 1 cup chicken stock
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Thyme
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Pat chicken thighs dry and season with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 6 minutes until golden. Flip and cook 4 more minutes. Transfer to a plate.
- 3
Slice mushrooms and dice onion. In the same skillet, cook onion for 3 minutes, then add mushrooms and cook 5 minutes until golden.
- 4
Mince garlic and add to the skillet along with thyme. Cook for 1 minute.
- 5
Return chicken to the skillet. Add chicken stock and mustard. Simmer uncovered for 15 minutes, until chicken is cooked through.
- 6
Stir in heavy cream and cook for 2 minutes. Serve with egg noodles or mashed potatoes.
