We are big fans of chicken thighs with crispy skin in our house. I’ve been making them for years and these super simple, creamy mushrooms take the chicken to the next level. I serve these with other simple sides like roasted rosemary potatoes, pan roasted carrots with thyme or lightly dressed arugula. I shared this on Twin Cities Live during the pandemic but thought it was time to bring this one back from the archives for our Minnesota Live audience.
Chicken Thighs & Creamy Mushrooms
Gather this:
- 1 lb bone in, skin on chicken thighs (3-4 depending on size, preferably organic and pasture raised)
- salt and pepper
- 1 tsp butter
- 1 tsp coconut oil
- 8 oz mushrooms, sliced
- 1 tsp fresh thyme
- 1 tsp dijon mustard
- 1/2 cup heavy cream
Do this:
Heat a large skillet over medium heat. When the pan is hot, add the butter and the coconut oil to heat. Dry the chicken with a paper towel. Season the chicken thighs with salt and pepper (or your favorite seasoning) and place skin side down in the skillet. Cook until the skin is a deep golden brown then flip to the other size and cook until a thermometer reads at least 170 degrees. Place the chicken on a small sheet pan and put in the oven heated to 250 degrees to keep warm while you cook the mushrooms.
Add the mushrooms to the skillet with the fond and oil from the chicken and saute until golden brown. Season with salt and pepper. Add the dijon mustard and thyme, cook for about 30 seconds. Add the heavy cream. Stir and reduce the heavy cream until the mixture is thick and creamy.
Serve the chicken thighs with the mushrooms on top or on the side, depending on preference.