Want an easy chicken dish that’s always moist? This recipe is for you. Chicken thighs in mushroom sauce go luxe with a simple treatment – mayonnaise instead of flour and oil!
Chicken thighs are usually cheaper than chicken breasts and for sure are more forgiving of overcooking. No more dried out chicken breasts – you have to work really hard to dry out a chicken thigh. And the nuggets of fat that render out while they cook is all you need for the remainder of the dish!
The interesting twist in my Chicken Thighs in Mushroom Sauce is there is no flour. Mayonnaise is a superlative coating for browning meats and grilled sandwiches without butter or additional oils. Then the fat in the chicken thighs renders out to be all that you need for beautifully browned meat. The fond melts into the wine and mushroom juices to form the beginning of a luscious cream sauce, not as dark as with browned flour, but exquisitely flavorful and creamy.
For a complete meal, serve Chicken Thighs in Mushroom Sauce over my Zucchini Strips and Bell Peppers easy skillet sauté. Rice or pasta is wonderful, too!
You can make this a weeknight family meal by substituting chicken stock for the wine in this recipe.
Chicken Thighs in Mushroom Sauce
Want an easy chicken dish that’s always moist? This recipe is for you. Chicken thighs in mushroom sauce go luxe with a simple treatment – mayonnaise instead of flour and oil!
Ingredients
Instructions
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With a rolling pin or mallet, place the chicken thighs between two layers of plastic wrap and pound to even thickness.
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Sprinkle with salt and pepper, then smooth mayonnaise on both sides of each thigh.
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Preheat a 12” skillet (preferably nonstick) over medium heat. Add chicken thighs and cook for 7 minutes on one side, or until it is browned.
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Turn thighs over and sauté for an additional 7 minutes, checking for brownness. Pierce with a fork to see that the juices run clear, or use a thermometer to check that the inner temperature of each thigh has reached 165°
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Remove thighs from skillet to a warm plate. Place in a 200°F oven to keep warm.
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Add mushrooms and thyme to the hot skillet and stir to lift the brown residue (fond). Stir and cook until mushrooms have softened and started to give up their juice. Add garlic and continue cooking for 30 seconds. Sprinkle lightly with salt and pepper.
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Pour in chicken stock and wine. Increase heat to medium high and cook, stirring frequently, until juices have been reduced to about half.
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Pour in heavy cream and continue cooking to a thick, saucy consistency. Taste sauce and adjust flavor with salt and/or wine or lemon juice.
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Turn heat to low and add chicken thighs, nestling them among the mushrooms.
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Cover and let simmer for an additional 5 – 10 minutes
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Serve over rice, mashed potatoes or Zucchini Strips and Bell Peppers
