These Chicken Thighs with Creamy Mushroom Sauce feature pan-seared chicken thighs, served with golden mushrooms in a creamy lemon and tarragon sauce. Classically delicious!
This Chicken Thighs and Creamy Mushrooms is a simple, but always satisfying meal. Pan seared bone-in/skin-on chicken thighs, served alongside lots of creamy, golden mushrooms, flavoured with a bit of tarragon and lemon.
This dish can be made in one pan, but make it twice as fast by using two skillets. Brown the chicken in one, while the mushrooms brown in another. Pop the chicken in to the oven while you finish the mushroom sauce, then bring it all together in one pan.
Use whatever mushrooms you like. I love sliced creminis, with some larger mushrooms simply cut in half, thrown in. The different sizes makes the pan a little more interesting.
While there’s cream in this dish, there’s very little of it, so don’t hesitate to use it if you have some on hand. If you don’t, simply use a lighter cream and increase the amount of flour, so that the sauce thickens up nicely.
Chicken Thighs and Mushrooms Skillet
- 5 bone-/skin-on chicken thighs
- Olive oil
- 1 8oz tray sliced cremini or white button mushrooms
- 6 whole mushrooms cut in half
- 1/2 onion sliced
- 1 clove garlic minced
- 1/4 cup white wine (or chicken stock)
- 2 tsp white flour (increase to 1 Tbsp. if using lighter cream)
- 1/3 cup heavy cream
- 1 tsp Fresh tarragon leaves to taste (or 1/2-1 tsp. dried tarragon)
- Juice from 1/2 a lemon
- Salt and freshly ground pepper
- Preheat oven to 375F.
- For quickest preparation, heat a splash of olive oil in each of two frying pans over medium-high heat. Sear chicken until golden brown in one frying pan and brown mushrooms in the other. Alternately, using only one frying pan, sear the chicken first, then brown the mushrooms while the chicken is in the oven.
- Transfer seared chicken to a baking sheet, then place in the preheated oven for 20 minutes.
- Meanwhile, in other pan, brown mushrooms. Add onion and cook, stirring, until onion is softened. Add garlic and cook an additional 30 seconds or so. Add wine (or chicken stock) and allow to cook until the alcohol has thoroughly cooked off and most of the liquid has disappeared, about 2 minutes. Stir in flour, then cream, tarragon and lemon juice. Taste and season generously with salt and pepper, as needed. Return chicken to pan with mushroom sauce. Cook chicken in sauce for a few minutes, then serve. Serve over rice or mashed potatoes.