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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

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Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 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
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:
1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. 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.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. 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.

 /   /   /  9 Comments
  1. Trenda R Not Specified Not Specified

    If I wanted to use heavy cream instead, how much is recommended?

  2. Michelle Not Specified Not Specified

    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?

    • Jenny Park Not Specified Not Specified

      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!

  3. Katrina Not Specified Not Specified

    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.

    • Jenny Park Not Specified Not Specified

      hm, I’ll definitely look into this and get back to you, hopefully with a solution!

  4. audrey Not Specified Not Specified

    wondering if the fat content of the yogurt matters in the issue of separation/clumping?

    • Jenny Park Not Specified Not Specified

      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 :)

  5. Ashley Not Specified Not Specified

    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!

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