Chicken with Creamy Mushroom Sauce
Chicken with Creamy Mushroom Sauce
Ingredients
Chicken
- 8 bone-in (skin-on chicken thighs)
- Kosher salt and freshly ground black pepper (to taste)
Mushroom Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon unsalted butter
- 2 cloves garlic (minced)
- 8 ounces cremini mushrooms (thinly sliced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half*
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- 1
Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
- 2
Season chicken thighs with salt and pepper, to taste.
- 3
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- 4
Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
25 min - 5
To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
5 min - 6
Whisk in flour until lightly browned, about 1 minute.
1 min - 7
Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
3 min - 8
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
