Juicy chicken thighs simmered in a rich mushroom gravy with garlic, herbs, and a splash of cream. This easy one-pan chicken in mushroom sauce is pure comfort food, ready in 30 minutes. Served over mashed potatoes and veggies for a complete meal.
Ingredients
4large(450g)Chicken Thighs and legsboneless, skinless
Season the Chicken: Pat chicken thighs dry and season on both sides with salt, pepper, and paprika.
4 large Chicken Thighs and legs, ½ tsp Kosher salt, ½ tsp Black pepper, 1 tsp Paprika
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 4–5 minutes on each side until golden. Remove and set aside.
Sauté the Veggies: In the same pan, melt the butter. Add chopped onion and garlic and cook until fragrant, about 2–3 minutes.
2 tbsp Olive oil, ½ med Spanish onion , 2 large Garlic cloves
Cook the Mushrooms: Add mushrooms and sauté over medium-high heat until browned and the moisture evaporates—around 5–6 minutes.
1 lb Mushrooms
Add Herbs and Broth: Stir in thyme, oregano, and broth. Bring to a simmer.
½ tsp Italian seasoning, ½ tsp Oregano, 1 cup Chicken broth or white wine
Return Chicken to Pan: Nestle the chicken back into the gravy. Lower heat and simmer for 10 minutes or until fully cooked.
Finish the Sauce: Stir in the cream and simmer uncovered for another 3–5 minutes until thickened. Add lemon juice and parsley before serving.
½ cup Heavy cream, 1 - 2 tbsp Butter, 1 tbsp Lemon juice, 2 tbsp Parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you