Pan Fried Chicken Thighs With Mushrooms
Pan fried chicken thighs are coated in a rich garlic mushroom cream sauce with the right amount of seasoning and herbs. Served with freshly chopped parsley and parmesan makes it the best weeknight chicken dinner meal.
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INGREDIENTS
- 6 chicken thighs skin on, bone-in
- 9 oz. cremini mushrooms or any brown mushrooms of choice, sliced medium thick
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons neutral cooking oil, avocado, or canola
- 1 tablespoon butter, salted
- 1 tablespoon minced garlic
- 2 teaspoons Italian herbs blend
- ⅓ cup chicken stock
- 1 cup heavy cream
- ⅓ cup Parmesan cheese grated
- Fresh parsley for garnish
INSTRUCTIONS
- Wash and pat dry the chicken thighs well.
- Season the chicken thighs with salt and pepper on all sides.
- On a large plate coat the chicken thighs in cornstarch. Shake off/discard any leftover cornstarch on the plate.
- In a large nonstick skillet heat cooking oil over medium-high heat. Once the oil is hot sear the chicken thighs for 6 minutes on both sides. The exterior should crisp up and become golden brown.
- Reduce the heat to medium-low, cover the skillet with a lid and cook the chicken for an additional 12 minutes or until a kitchen thermometer inserted into the thickest part of the chicken registers 165 F. Set the chicken aside on a plate.
- In the same skillet melt the butter, and add the sliced mushrooms. Cook constantly stirring for about 4 minutes and add Italian herbs and garlic. Cook for additional 30 seconds to 1 minute. Deglaze the pan with chicken stock and simmer for 3 minutes. Make sure the heat is on medium-low and slowly pour in the cream. Let the cream simmer for a minute or so before adding the parmesan. Stir the sauce until the parmesan is melted and the sauce thickened. Taste for seasoning and add salt and black pepper accordingly.
- Return the cooked chicken thighs and coat in the sauce. Let them simmer in the sauce for 3-5 minutes. Garnish with parsley and more parmesan.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 594kcalCarbohydrates: 16gProtein: 28gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 197mgSodium: 265mgPotassium: 567mgFiber: 1gSugar: 2gVitamin A: 815IUVitamin C: 1mgCalcium: 110mgIron: 2mg
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