chicken thighs skillet

Creamy and comforting, this 20 minute Chicken Thighs with Mushrooms in White Wine Sauce recipe is the perfect dinner. Minimal prep and pairs perfectly with a salad, rice and a fresh loaf of bread. This chicken dinner feels fancy but is perfect for a weeknight meal!

Creamy Chicken Thighs with Mushrooms

chicken thighs (about 5-6 thighs) (boneless, skinless)

thyme

sea salt

½ tsp cracked pepper

T butter

olive oil

oz white mushrooms (sliced)

garlic cloves,

c wine

½ c half and half

parsley

Trim any excess fat off of the chicken thighs. Pat dry and then cover with thyme, salt and pepper. Heat the oil and butter over medium high heat until butter is melted.

Add the chicken thighs to the pan. Cook about 4-5 minutes on each side until each side started to become golden crisp. The chicken does not need to be cooked through at this point. Add in the mushrooms and cook for about 3-4 minutes until they start to become tender.

Add the wine and garlic and turn the heat to high and bring the wine to a boil. When the wine starts to boil, lower the heat and simmer until the wine reduces by about one half.

Add in the half and half and cook another 2-3 minutes. Check to make sure the chicken is cooked to 165°F. Remove from heat and sprinkle with fresh parsley. Serve with your favorite sides.

https://content.jwplatform.com/videos/skyql7YY.mp4

Creamy Chicken Thighs and Mushrooms

Braised chicken thighs in a heavenly lemon garlic butter sauce with extra crispy skin get a lemony leek treatment and all is right with the world.

Braised Chicken Thighs with Leeks

butter

olive oil, salt, pepper

chicken thighs

leeks

lemons, halved

chicken stock

fresh herbs, any kind,

Preheat the oven to 400F and a large skillet or braiser to medium heat.

While preheating, prep the leeks. Remove any tough outer stems/leaves and cut the leeks in half lengthwise, then thinly slice into half-moon shapes. Add the leeks to a bowl and fill with water. Swish the leeks around in the water and let sit for a few minutes; any grit or sand will sink to the bottom. Remove the leeks carefully to not disturb the dirt and let dry on a clean kitchen towel.

When the pan is hot, add a drizzle of olive oil and two tablespoons of the butter. Sprinkle the chicken very liberally with salt and pepper and add the thighs cut side down to the pan. Let the chicken cook undisturbed for 8-9 minutes until the chicken skin is brown and crispy. Flip the chicken and cook for 5 minutes more, then remove to a plate.

Add the leeks and garlic cloves to the chicken drippings. Stir for two minutes, then add the chicken stock. Stir to release any chicken from the bottom of the skillet, then add the chicken skin-side up to the sauce. Add the lemons cut-side up to the sauce between the chicken pieces.

Roast the dish uncovered for about 30 minutes until the sauce has reduced slightly and the lemons have browned. Remove from the oven and squeeze a bit of the lemon juice in to the sauce. Taste the sauce and add a few pinches of salt to your preference, then swirl in the remaining butter. Sprinkle with any fresh chopped herbs you'd like.

Serve over rice, mashed potatoes, or with crusty bread. Enjoy!

The lemon released some bitterness from the pith and this did not taste good. I believe if I had used less broth ( I used 509 ml vs the 375 ml called for. I think the rinds got stewed.

Delicious! My family asked for this to make it into our regular rotation! Easy to make as well!

This is easy and very delicious!  I have never eaten leeks before.  They have subtle interesting flavor.  In this recipe they are my new favorite food.

I was hopeful when I found this recipe that had all 4 of the immediate perishables that I had lying around: chicken thighs, leeks, garlic and lemons. So glad I did! A super easy process that will quickly become a memorized recipe for a simple but rewarding dinner. Thanks so much for this!

I simply had to come back and leave a comment  This is without a DOUBT my new favorite way to cook chicken thighs.  I still love them grilled and in the air fryer, but I can't believe the versatility of this dish.

The first time I made exactly as written.  Perfection!.  My husband and I love leeks, so this was kind of a no-brainer. And the crispy skin is truly amazing.  :-)

Last night I subbed in onion for the leeks, and added fennel, mushroom, zucchini and grape tomatoes, no citrus.  Thyme for my herb.  Served over basmati rice.

Truly, the possibilities here are endless!!  Thank you for such a simple and delicious base recipe!

I love the flavour that the leeks bring to the chicken thighs, great recipe!

I just bought some leeks from the grocery store, and I will be using them tonight to make this! Thanks so much for sharing!

really delicious recipe. Certainly going to prepare it again.

This is one delicious dinner idea. I bet my family would like this very much. I just saved the recipe. Thanks for sharing.

We loved this recipe! The leeks were the perfect addition to the savory chicken, and the lemons perked up the dish!

This sounds so good!  Any idea what the nutritional breakdown is?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619902182/g5ymwjzcjhmvhhrqlaob.mp4

Lemon garlic butter sauce over crispy chicken thighs braised and seared with whole garlic cloves and leeks. A gluten free chicken thigh recipe that is SO good.

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Creamy Chicken Thighs with Mushroom...

Braised Chicken Thighs with Leeks

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