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    Home > Blog > Chicken & Poultry > Crispy Chicken Thighs in a Creamy Mushroom Sauce

    Crispy Chicken Thighs in a Creamy Mushroom Sauce

    by Jenny Park · Published: Feb 6, 2019 · Modified: Feb 24, 2021

    Jump to Recipe
    A close up of crispy chicken thighs with a creamy mushroom sauce in a skillet.

    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:

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    Click here for more Chicken Recipes!
    Crispy chicken thighs with a creamy mushroom sauce in a skillet with forks.

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    A close up of crispy chicken thighs with a creamy mushroom sauce in a skillet.

    Crispy Chicken Thighs in a Creamy Mushroom Sauce

    4.98 from 35 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      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.
    Calories: 424kcal Carbohydrates: 8g Protein: 24g Fat: 31g Saturated Fat: 10g Trans Fat: 1g Cholesterol: 129mg Sodium: 217mg Potassium: 634mg Fiber: 1g Sugar: 3g Vitamin A: 351IU Vitamin C: 3mg Calcium: 64mg Iron: 2mg
    CUISINE: American
    KEYWORD: chicken thighs, mushroom sauce
    COURSE: dinner

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    February 6, 2019 / 24 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Vegan Swedish Meatballs over Mashed Potatoes and Gravy
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    Reader Interactions

    February 6, 2019 / 24 Comments

    Comments

      4.98 from 35 votes (29 ratings without comment)

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    1. Constance

      January 09, 2023 at 10:34 am

      What would this be good served over or with?

      Reply
      • Jenny Park

        January 09, 2023 at 3:44 pm

        I love serving this with some pasta, like pappardelle, with some wilted spinach stirred into the sauce.

        Reply
    2. Daniel

      January 19, 2022 at 3:14 pm

      5 stars
      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 :) )

      Reply
    3. Olivia

      December 09, 2020 at 11:44 am

      I can’t wait to try this tonight! But what pairs well as a side dish with this?

      Reply
      • Jenny Park

        December 09, 2020 at 11:50 am

        Hi Olivia! I really like to serve this with simple garlic sautéed green beans

        Reply
    4. Molei from Edmonton, Canada

      November 27, 2020 at 9:27 pm

      5 stars
      Where do I start? This was bellisimo!!! I can’t wait to have another go at it tomorrow.

      Reply
      • Teri Lyn Fisher

        November 28, 2020 at 8:23 pm

        So happy you like this one Molei!

        Reply
    5. Ashley

      November 24, 2020 at 11:52 am

      5 stars
      Yum!

      Reply
      • Jim

        June 14, 2021 at 6:35 pm

        4 stars
        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!

        Reply
    6. Nicole

      November 21, 2020 at 5:39 pm

      Can you do this with pork?

      Reply
      • Jenny Park

        November 23, 2020 at 4:29 pm

        Hi! This recipe should definitely work with pork chops, although the cooking times will vary!

        Reply
    7. Holly Viola

      April 23, 2020 at 4:41 pm

      5 stars
      Looks great. When I tried it, my chicken skin burned :( But it tastes great!

      Reply
    8. Susana

      March 01, 2020 at 4:19 pm

      5 stars
      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!

      Reply
    9. MC

      November 11, 2019 at 5:35 pm

      Do you recommend keeping the bones in when serving? Or could you remove them?

      Reply
      • Jenny Park

        November 12, 2019 at 5:32 pm

        I like serving them bone-in, but it really doesn’t matter…just a preference!

        Reply
    10. Ashley

      September 22, 2019 at 5:38 pm

      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!

      Reply
    11. audrey

      May 10, 2019 at 9:06 am

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

      Reply
      • Jenny Park

        May 19, 2019 at 5:21 am

        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 :)

        Reply
    12. Katrina

      April 14, 2019 at 4:34 pm

      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.

      Reply
      • Jenny Park

        April 22, 2019 at 5:36 am

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

        Reply
    13. Michelle

      April 06, 2019 at 5:25 pm

      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?

      Reply
      • Jenny Park

        April 11, 2019 at 10:20 pm

        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!

        Reply
    14. Trenda R

      February 06, 2019 at 10:03 am

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

      Reply
      • Sam

        July 20, 2019 at 4:50 pm

        A cup of heavy cream worked great for me!

        Reply

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