Creamy Mushroom Chicken Thighs Recipe
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Creamy mushroom chicken thighs recipe. Fried skin-on and bone-in chicken thighs served with delicious homemade creamy mushroom sauce.
Creamy Mushroom Chicken Thighs in Slow Cooker
males 4 servings
Ingredients: 4 boneless and skinless chicken breasts or thighs, cut into cubes, 1/2 pound (240 g) sliced mushrooms, 18 oz (540 ml) crème cheese, softened, 10½oz (315 ml) can cream of chicken soup, 1 envelope (1¼ oz (35 ml)) dry onion soup mix, salt and freshly ground black pepper, to taste, chopped fresh parsley, for garnish, 1 pound (480 g) cooked large egg noodles, for serving
Instructions: Lightly grease 6-quart (6 L) slow cooker with nonstick cooking spray. Place cubed chicken in the bottom of the greased pot. Top with sliced mushrooms. In a medium mixing bowl, combine cream cheese, cream of chicken soup, and dry onion soup mix. Mix well, then spread creamy mixture on top of chicken and mushrooms.
Close the slow cooker and cook on low-heat setting for 4-6 hours or until chicken is tender.
Turn off the pot and open the lid. Stir well before serving. Serve creamy mushroom chicken thighs over the cooked noodles.
Creamy Mushroom Chicken Thighs in Pressure Cooker
Makes 4 servings
Ingredients: 1½ pounds (720 g) bone-in and skin-on chicken thighs, salt and freshly ground black pepper to taste, 1 tablespoon (15 ml) olive oil, 3cloves garlic, peeled and minced, 6 oz (180 ml) white mushrooms, stems trimmed, 1/2 cup (125 ml) low-sodium fat-free chicken broth, 1/2 cup (125 ml) whipped cream, 3 dashes cayenne pepper, 1 tablespoon (15 ml) freshly squeezed lemon juice,1 tablespoon (15 ml)chopped fresh parsley
Instructions: Wash and rinse the chicken thighs under cold running water, then pat dry with paper towels. Season with salt and black pepper. Set aside.
Heat 1/2 tablespoon (7 ml) olive oil in an electric pressure cooker turned to the sauté function. Once the oil is hot, add seasoned chicken and sear on both sides (skin-side down first) until nicely browned.
Add the remaining olive oil to the pot. Add minced garlic and sauté, stirring occasionally, for a few minutes. Stir in mushrooms, chicken broth, whipping cream, the season with salt and cayenne pepper.
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes. Serve creamy mushroom chicken thighs with cooked pasta. Enjoy!
Creamy Mushroom Chicken Thighs Recipe
- 6 skin-on and bone-in chicken thighs
- salt and freshly ground black pepper
- For Creamy Mushroom sauce:
- 4 tablespoons unsalted butter, divided
- 10 oz (300 g) sliced mushrooms
- 2 tablespoons all-purpose flour
- 1/2 cup (125 ml) dry white wine
- 1 cup (250 ml) low-sodium beef broth
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
Season both sides of chicken with salt and black pepper. Heat a large nonstick skillet to medium-high heat. Melt 2 tablespoons of butter. Add chicken thighs and cook, turning once, for 8-10 minutes or until nicely browned. Remove cooked chicken thighs from the skillet and transfer to a serving plate.
Add the reamining butter to the same skillet. Add sliced mushrooms and cook, stirring occasionally, until lightly browned. Remove cooked mushrooms from the skillet and transfer to the same plate with chicken.
Reduce heat to low. Slowly sift in all-purpose flour and stir it with fats in the pan. Cook the flour miture for 1-2 minutes.
Pour in dry white wine. Cook, stirring occasionally, for a further 2 minutes.
Increase heat to high. Pour in beef broth and lemon juice. Whisk well. Reduce heat to medium-low and season the sauce with salt, black pepper, onion and garlic powders. Cook, stirring, until bubbling.
Return cooked chicken and mushrooms to the pan. Cover the pan and simmer creamy mushroom chicken thighs for 2-3 minutes. Serve over cooked rice.