Chicken Thighs with Mushroom Cream Pan Sauce

Updated at: Thu, 21 Nov 2024 11:50:24 GMT

Step 1

Combine salt, black pepper, paprika, garlic powder, onion powder, and flour in a shallow bowl. Coat the chicken thighs in the flour mixture on both sides, shaking off any excess.

Step 2

Heat the butter and olive oil in a large high-rimmed sauté pan over medium-high heat. Add the chicken in a single layer. Cook the chicken in batches if your pan isn't large enough.

Step 3

Cook the chicken for 8 minutes on the first side until golden and crispy. Flip and cook for another 5 minutes. Remove to a plate.

Step 4

Lower the heat to medium and add mushrooms in an even layer to the same pan. It's okay if there are some stuck bits or "fond" stuck to the bottom of the pan. This will add flavor to the sauce.

Step 5

Let the mushrooms cook for about 5 minutes without touching them. Stir and cook for another 3 minutes. This will allow the mushrooms to release their moisture and brown.

Step 6

Add the diced onion, stir to combine, and cook for 3 minutes. Add the minced garlic, stir to combine, and cook another 2 minutes.

Step 7

Pour in the white wine. Use a wooden spoon to scrape the bottom of the pan to release the fond. Let the wine simmer for about 3 minutes until mostly reduced.

Step 8

Add the chicken broth, fresh thyme, dijon mustard, juice of 1/2 a lemon, heavy cream, and salt & pepper to taste. Simmer for about 5 minutes until reduced and thickened.

Step 9

Nestle the chicken thighs back into the sauce and simmer for another 3 minutes to warm the chicken back up.

Step 10

To serve, divide the chicken among plates. Ladle the mushroom pan sauce over the chicken. Squeeze with additional lemon juice and sprinkle with lemon zest as desired.

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