Chicken with Creamy Mushroom Sauce

Yield: 8 servings

Prep: 10

Cook: 40

Total: 50

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

4.7 stars (10 ratings)

Ingredients

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 ½ cups half and half*
½ teaspoon dried thyme
½ teaspoon dried basil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste

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.

This Chicken with Creamy Mushroom Sauce recipe is brought to you by DAMN DELICIOUS

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