This skillet chicken with mushroom cream sauce is comfort food made simple. Juicy, golden-browned chicken thighs simmer in a savory white wine and thyme sauce with tender mushrooms, finished with creamy Greek yogurt for a rich yet balanced dish perfect for weeknights or cozy dinners at home.
Skillet Chicken With Mushroom Cream Sauce
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Ingredients
- 6 –8 chicken thighs
- 2 Tbsp. unsalted butter
- 1 Tbsp. avocado oil
- 1 large yellow onion diced
- 12 oz. baby Bella mushrooms cleaned and sliced 3–4 garlic cloves, minced
- 3 Tbsp. all-purpose flour
- 1/2-3/4 cup dry white wine
- 2-1/2-3 cups low-sodium chicken broth
- 1 large bay leaf
- 1-1/2 tsp. dried thyme
- 1 cup plain Greek yogurt
- Salt to taste
- Black pepper to taste
- Parsley for garnish
Instructions
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Pat chicken thighs dry and season well with salt and pepper.
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Heat butter and avocado oil in cast iron skillet over medium-high heat.
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Add chicken skin-side down and brown for 4–6 minutes, then flip 2–3 minutes. Remove chicken and set aside.
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In same skillet, sauté onions until softened, 3–4 minutes.
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Add mushrooms and cook until they brown slightly, about 5–6 minutes. Stir in garlic for about 30 seconds, until fragrant.
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Sprinkle flour over veggies and mushrooms and cook for 1–2 minutes, stirring to coat.
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Slowly pour in white wine (or extra broth), scraping up browned bits. Gradually whisk in chicken broth until smooth.
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Return chicken thighs to pan, incorporating them into sauce.
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Add bay leaves and thyme and simmer gently, covered, for 30 minutes until chicken is cooked through and tender.
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Remove half cup of sauce from pan and slowly whisk it into Greek yogurt.
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Stir sauce and yogurt back into pan off heat. Do not boil after adding yogurt (this could cause the yogurt to curdle).
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Simmer gently few minutes until sauce is creamy and thickened. Season with additional salt and pepper and remove bay leaf.
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Garnish with chopped fresh parsley and serve over your choice of grain or mashed potatoes.
Notes
Nutrition
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