Chicken Thighs with Rosemary Mushroom Cream Sauce
Crispy, golden chicken thighs baked in a creamy rosemary mushroom sauce, all in one skillet. Hearty, easy, and a real crowd pleaser.
Servings: 6
Calories: 586kcal
Ingredients
- 1 Tbs Olive oil
- 6 Chicken thighs trimmed
- Kosher salt and black pepper to taste
- 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
- Kosher salt and black pepper to taste
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
Cook time will vary based on the size of your chicken thighs. Use a meat thermometer and make sure the thickest part reaches at least 165 degrees F. Boneless thighs cook faster, so start checking after about 15 to 20 minutes in the oven.
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
Calories: 586kcal | Carbohydrates: 5g | Protein: 22g | Fat: 53g | Saturated Fat: 24g | Cholesterol: 220mg | Sodium: 176mg | Potassium: 453mg | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 1.5mg | Calcium: 62mg | Iron: 1.1mg