Ingredients
4 boneless, skinless chicken thighs
Salt & pepper, to taste
2 tbsp olive oil or butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tsp thyme (fresh or dried)
Optional: chopped parsley for garnish
Instructions
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Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken 4–5 min per side until golden brown. Remove and set aside.
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Add mushrooms to the skillet and cook 5 min until softened. Add garlic and cook 30 seconds.
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Stir in chicken broth, cream, Dijon mustard, and thyme. Simmer 3–5 min until sauce thickens slightly.
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Return chicken to the skillet, spoon sauce over, and cook 5–7 min until chicken is fully cooked (165°F / 74°C).
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Garnish with parsley and serve.
Notes
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Use bone-in thighs for extra flavor, but adjust cooking time.
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Add a splash of white wine when cooking mushrooms for depth.
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Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.
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Can substitute half-and-half for lighter sauce, but it will be less rich.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Calories: 450