|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can never have too many chicken recipes in your arsenal, and these budget-friendly chicken thighs are perfect for a busy weeknight meal. The chicken is cooked in a homemade mushroom sauce and is particularly tasty when served over hot cooked rice, noodles, or pasta.
Garlic and parsley are the simple seasonings in the mushroom sauce. While it can seem rich, the wine and chicken stock thin it out perfectly, and you can use half-and-half for a lighter cream option. Be sure to choose a dry white wine (chardonnay is a good choice) to avoid adding too much sweetness to the sauce.
While the dish calls for boneless chicken thighs, feel free to use boneless chicken breasts for a lighter meal. Bone-in chicken works, too, but will need to cook a little longer. No matter what cut of chicken you use, be sure to cook the chicken until the internal temperature reads a minimum of 165 F on an instant-read thermometer.
For a complete meal, serve the chicken alongside simple side dishes. Glazed carrots, roasted veggies, or a fresh salad, along with biscuits, will complement this dish perfectly. Try to choose cooked food that will bake in the oven while you cook the chicken on the stovetop.
1 1/2 pounds boneless chicken thighs
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
8 ounces mushrooms, sliced
1 clove garlic, minced
3 tablespoons all-purpose flour
1 cup chicken stock
1/3 cup dry white wine
1/2 cup cream, or half-and-half
1 to 2 tablespoons chopped fresh parsley
Steps to Make It
Gather the ingredients.
Sprinkle the chicken thighs with salt and black pepper.
Heat the oil and butter in a large skillet or sauté pan over medium heat.
Add the chicken and cook, turning, until browned. Remove to a plate and set aside.
Add the mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.
Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.
Add the chicken back to the skillet, cover, and reduce heat to low. Cook for 20 to 30 minutes, or until chicken is cooked through and tender.
Stir in the cream and parsley and heat through.
Serve with rice or potatoes.
- Replace the salt and pepper with a seasoning blend for chicken.