Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).
I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny
Here are some other chicken recipes you will love:
- Oven Baked Chicken Thighs
- Thai Red Curry Chicken Thighs
- Chicken Thighs with a Strawberry Avocado Salsa
- Spatchcock Chicken
- Loaded BBQ Chicken Salad
- Garlic and Ginger Braised Chicken
- Coq Au Vin
Crispy Chicken Thighs in a Creamy Mushroom Sauce
INGREDIENTS
- 1 ½ tablespoons extra virgin olive oil
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 8 ounces sliced cremini mushrooms
- 1 garlic clove, minced
- ½ shallot, minced about 2 tablespoons
- 1 tablespoon minced thyme
- ½ cup dry white wine
- 2 teaspoons Dijon mustard
- 1 cup unsalted (or low sodium) chicken stock
- ½ cup Greek yogurt
- salt and pepper to taste
- fresh thyme leaves, garnish
INSTRUCTIONS
- Preheat oven to 375˚F.
- Place a large skillet over medium-high heat. Once skillet is hot add oil.
- Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
- Sear chicken thighs for 5 to 6 minutes or until skin has browned.
- Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
- Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
- Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
- Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
- Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
- Remove from heat, remove thighs from skillet and stir yogurt into sauce until fully incorporated. Adjust seasonings (salt and pepper) and whisk in a little more stock to thin sauce, if needed. Place chicken thighs back into skillet and serve.
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What would this be good served over or with?
I love serving this with some pasta, like pappardelle, with some wilted spinach stirred into the sauce.
Delicious recipe, my wife and kids loved it!
I added rosemary and garlic powder, and used condensed milk instead of yogurt.
Ate it with a side of brown rice with frozen vegetables (although the vegetables were cooked by the time I served them :) )
I can’t wait to try this tonight! But what pairs well as a side dish with this?
Hi Olivia! I really like to serve this with simple garlic sautéed green beans
Where do I start? This was bellisimo!!! I can’t wait to have another go at it tomorrow.
So happy you like this one Molei!
Yum!
Thanks for the great recipe. I didn’t have any thighs so I used bone breast cut in half, use about 12 oz. Of mushrooms and added some chopped spinach. Used regular yogurt cause the Greek had gone bad ☹ I will make again!
Can you do this with pork?
Hi! This recipe should definitely work with pork chops, although the cooking times will vary!
Looks great. When I tried it, my chicken skin burned :( But it tastes great!
We loved this recipe ( I swear I looked over 100 chicken thigh recipes!). Changes I made: -drained the pan after grilling the chicken; – used only 1T of avocado oil (higher smoking point) and 1T of butter; -instead of just thyme (not a big fan), I used 1t herbs de Provence. I managed to lower the amount of fat and it was not missed. Great recipe!
Do you recommend keeping the bones in when serving? Or could you remove them?
I like serving them bone-in, but it really doesn’t matter…just a preference!
Trying this tonight! For the deglazing note, what does it mean to deglaze until pan is almost dry? You let all the wine cook off? Thanks for the fun recipe!
wondering if the fat content of the yogurt matters in the issue of separation/clumping?
recipe has been updated and should be totally fine now! and I’m not entirely sure about fat content…although I generally stick to whole fat yogurts for recipes I use yogurt in because they tend to have less additives overall :)
The same thing happened to me. I read the above comment first so I made sure to remove the pan from the heat completely before adding the yogurt. It looked fine but when I pulled it out of the oven the sauce looked like bad cottage cheese. No amount of whisking could rectify this :( On the plus side we loved the crispy skin chicken.
hm, I’ll definitely look into this and get back to you, hopefully with a solution!
Hi Jenny, thank you for all your wonderful recipes! I made your crispy chicken thighs in creamy mushroom sauce tonight and while I found it simple and delicious, I have a question. When I added the yogurt, the sauce separated and no matter how hard I tried (Once I noticed it had separated and couldn’t incorporate the yogurt smoothly, I tried to whisk it), I couldn’t change the consistency. Any thoughts or advice?
oh no! That will usually happen if the heat is too high. I would recommend removing the pan from the heat completely when stirring the yogurt in, until fully incorporated; then you can place it back over the heat over medium-low heat before nestling the chicken thighs back into the sauce and simmering. Hope that helps!
If I wanted to use heavy cream instead, how much is recommended?
A cup of heavy cream worked great for me!