A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Kim
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.

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  • Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.

  • Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Nutrition Facts

353 calories; 22 g total fat; 94 mg cholesterol; 998 mg sodium. 13.9 g carbohydrates; 19.6 g protein; Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
04/26/2019
We loved this! I marinated the chicken (used breast because most of my family won't eat the dark meat) in white wine for a few hours. Followed the rest as written. We had rice pilaf and asparagus for the sides. This was so good! Read More
(1)

Most helpful critical review

Rating: 2 stars
05/02/2019
Chicken was very flavorful. The sauce tasted like water. I had to add more heavy cream and a lot more seasoning. I m probably not going to make this again. Read More
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/26/2019
We loved this! I marinated the chicken (used breast because most of my family won't eat the dark meat) in white wine for a few hours. Followed the rest as written. We had rice pilaf and asparagus for the sides. This was so good! Read More
(1)
Rating: 5 stars
04/25/2019
This recipe was amazing. After cooking I chopped up the chicken and mixed in pasta to make it like a soup or casserole. I can't wait to try it tomorrow when it thickens up. Even my young ones liked it 6 and 10. Read More
(1)
Rating: 5 stars
04/26/2019
We loved this! I marinated the chicken (used breast because most of my family won't eat the dark meat) in white wine for a few hours. Followed the rest as written. We had rice pilaf and asparagus for the sides. This was so good! Read More
(1)
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Rating: 3 stars
04/29/2019
It was ok but don't think I'd make it again. Read More
Rating: 5 stars
04/24/2019
A winner all around. This chicken is fantastic tasting with a simple preparation using ingredients generally on hand. I made a few subs but nothing that would make a huge difference; I used prosecco for the white wine red onion olive oil and half and half. I did thicken up the sauce with an arrowroot slurry near the end of cooking which I'd do again. Thanks so much for this great recipe Kim! Read More
Rating: 5 stars
05/20/2019
Delicious and easy no changes made. I will make it again. Read More
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Rating: 5 stars
05/08/2019
Made this for the first time tonight and it was a hit with my husband. Me too as it's easy to prepare and tastes really good. Apart from letting the sauce cook down a few extra minutes I followed the recipe pretty much as written. Read More
Rating: 2 stars
05/02/2019
Chicken was very flavorful. The sauce tasted like water. I had to add more heavy cream and a lot more seasoning. I m probably not going to make this again. Read More
Rating: 5 stars
04/30/2019
This recipe was delicious and super easy. I served this over pasta so for a creamier sause I added a can of cream of mushroom soup. Read More
Rating: 3 stars
04/26/2019
There is no way the prep time is 10 minutes. Dry and season chicken, slice mushrooms, chop onion, slice garlic. Also, too much liquid. I would cut liquid in about half, especiall y the chicken stock. The end result was delicious. Just beware that it will take more time that you thought. On the plus side,it's a good cook ahead meal. Just add the heavy cream at the end. Read More