Chicken Thighs with Rosemary Mushroom Cream Sauce

Skillet Chicken Thighs with Creamy Rosemary and Mushroom sauce

3.17 from 6 votes

Chicken Thighs with Rosemary Mushroom Cream Sauce

Chicken Thighs with Mushroom Cream Sauce: Creamy, hearty, and delicious chicken that is a real crowd pleaser and easy to make. Every last creamy, luscious bite!

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: American

Keyword: chicken thighs, rosemary mushroom cream sauce

Servings:

Calories: 586kcal

Author: Rachael Yerkes

Ingredients

1 Tbs olive oil
6 chicken thighs trimmed
salt and pepper
1/2 tbs minced garlic *optional

Rosemary Mushroom Cream Sauce

1 Tbs olive oil
8-12 ounces mushrooms sliced
1 cup chicken stock
2 Tbs fresh rosemary
2 cups heavy cream
salt and pepper

Instructions

Preheat oven to 375 degrees
In a large cast iron skillet (10"+) heat 1 Tbs olive oil, until hot but not smoking.
Pat chicken thighs dry, and season with salt and pepper.
Lay chicken thighs into pan, skin down, and cook for 3-5 minutes until skin is golden brown. You want it to be crisp otherwise, the end result will be greasier.
Flip and repeat on other side.
Remove chicken from pan and set aside.
In same pan add another Tbs olive oil and the mushrooms. Make sure mushrooms are cleaned, dry, and sliced.
Saute until browned and slightly tender. Do not over stir.
Add chicken stock and rosemary, simmer for 5 minutes
Bring to a boil, stir well, then turn down to let simmer 10 minutes to thicken up. Add cream to pan. Stir well.
Add Chicken back into the pan.
Put the whole pan into the oven and bake until internal temperature reads 165 degrees, approximately 25-35 minutes
Turn to broil and broil to brown the top and crisp the chicken back up a bit (3-5 minutes)
Remove from oven, and serve immediately.

Notes

When you brown your chicken and crisp up the skin, you should get rid of a lot of the oil, you can drain that off. If you do not do it enough, you will see a layer of grease in the pan when you remove it from the oven. You can dump it off and add some extra cream and chicken stock if it bothers you. But the best way to avoid it is to render down the fat in the initial searing of the chicken.

Nutrition