Chicken with Creamy Mushroom Sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
For the mushroom sauce
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
See a Homemade Sausage Pizza Recipe.
Instructions
Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
Notes
*Half and Half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
For the mushroom sauce
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
See a Homemade Sausage Pizza Recipe.
Instructions
Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
Notes
*Half and Half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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