Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley, chopped (optional)
- Mashed potatoes or egg noodles, for serving
Instructions
- Pat chicken dry, season with salt and pepper.
- Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden; remove and set aside.
- Melt remaining butter in same pan. Add garlic and mushrooms; sauté 3–4 minutes.
- Stir in flour, cook 1 minute. Gradually whisk in chicken broth until smooth.
- Stir in heavy cream and thyme; simmer 3–4 minutes until thickened.
- Return chicken to pan, spoon gravy over, and cook 2–3 more minutes until chicken reaches 165°F.
- Serve over mashed potatoes or noodles, garnished with parsley.
Notes
- Use chicken breast if preferred, but reduce cook time to avoid dryness.
- For extra richness, stir in 2 tbsp grated Parmesan at the end.
- Make it gluten-free by substituting cornstarch for flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (1 thigh + 1 cup gravy)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 155mg
