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Creamy mushroom chicken: A savory weeknight delight!

creamy mushroom chicken
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A savory weeknight delight featuring golden, juicy chicken thighs cooked in a creamy mushroom sauce, served with roasted baby potatoes.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 cups baby potatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Lemon slices & chili (for garnish)

Instructions

  1. Preheat oven to 200°C (400°F). Toss potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
  2. Season chicken with salt, pepper, paprika, and garlic powder.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until crispy. Flip and cook another 4–5 minutes. Remove and set aside.
  4. In the same pan, sauté mushrooms until browned. Add garlic, thyme, and Italian seasoning. Cook for 1 minute.
  5. Pour in chicken broth and simmer for 2 minutes, scraping up the browned bits.
  6. Stir in heavy cream and Parmesan. Simmer until the sauce thickens.
  7. Return chicken to skillet and spoon sauce over. Simmer for 5 minutes until chicken is cooked through and coated in creamy sauce.
  8. Garnish with parsley, lemon slices, and chili if desired. Serve with roasted potatoes.

Notes

  • Pat chicken dry before searing for crispy skin.
  • Use freshly grated Parmesan for the best melt.
  • Add a splash of lemon juice at the end for brightness.
  • Substitute boneless thighs if preferred (reduce cook time slightly).

Nutrition

Find it online: https://www.homeydishes.com/creamy-mushroom-chicken-recipe-weeknight-dinner/