Ingredients
Scale
- 4 boneless, skinless chicken thighs (you can substitute with chicken breasts if preferred)
- 2 cups cremini or baby bella mushrooms, sliced (white button mushrooms work too)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth as a non-alcoholic substitute)
- 1 cup heavy cream (can substitute with half-and-half for a lighter version)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
When I cook this dish, I always reach for fresh mushrooms—there’s something about their earthiness that takes me back to Mama Lou’s garden, where she grew herbs and vegetables with such pride. And if you don’t have fresh thyme, don’t worry; the dish will still carry that warm, fragrant note.
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. This step is crucial—seasoning early helps build flavor deep into the meat.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter starts to foam, add the chicken thighs skin-side down (even if skinless, this helps create a golden crust). Cook for about 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Lower the heat to medium. Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes. Then add the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pan. Stir occasionally, letting them release their moisture and then caramelize slightly. This usually takes 7-8 minutes. I remember Mama Lou telling me to be patient here—the mushrooms need time to develop their rich flavor.
- Pour in the white wine (or chicken broth) to deglaze the pan, scraping up all the browned bits from the bottom. Let the liquid simmer and reduce by half, about 3-4 minutes.
- Stir in the heavy cream and thyme, bringing the mixture to a gentle simmer. Allow the sauce to thicken slightly, about 5 minutes. The cream will coat the mushrooms and create that luscious texture that makes this dish so memorable.
- Return the chicken to the skillet, nestling it into the mushroom sauce. Spoon some sauce over the top, cover, and let it simmer gently for another 5 minutes so the flavors meld beautifully.
- Finish by stirring in the remaining tablespoon of butter for a glossy, rich finish. Adjust seasoning with salt and pepper if needed.
- Garnish with freshly chopped parsley before serving. This touch of green always reminds me of the garden we’d visit after meals, picking fresh herbs with Ouma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
