Creamy Chicken Thigh Recipe
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Ingredients (16)
- 18 oz skinless, bone-in chicken thigh
- 8 oz white mushrooms sliced
- 14 oz cooked spaghetti from 7 oz dry spaghetti.
- 2 oz onion diced
- 1/2 cup whole milk
- 5 tbsp heavy cream
- 1 tbsp all-purpose flour
- 1 tbsp garlic minced
- 2 tbsp olive oil divided
- 1/2 tbsp lemon juice
- 1/2 cup water
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Bring a pot of water to a boil. Add the pasta and cook until al dente according to the packaging instructions. Place the pasta in a colander over the sink, then rinse it under running water to prevent clumping.
Place the chicken thigh on a cutting board. Peel away and discard the skin. Use a sharpened knife to trim off any excess fat.
Slice away the stem of the white mushroom. Place it cut-side down on a cutting board, then cut it into 1/8-inch thick slices. Repeat this process with the remaining white mushrooms.
Cut the onion in half, peel away the skin, and trim one end. Lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.
Finely mince the peeled garlic.
Finely chop the fresh parsley.
Cook:
Pan-sear the chicken thighs: Place a large skillet over medium heat and add 1 tbsp olive oil. When the oil is hot, add 18 oz skinless, bone-in chicken thigh and sear each side of the chicken thigh for 3 minutes 30 seconds (7 minutes in total). Remove the chicken thighs from the heat.
Sauté the onion and garlic: In the same skillet, add 1 tbsp olive oil, 1 tbsp minced garlic, 2 oz diced onion, and 1/2 tsp thyme. Stir to carmelize for 2 minutes.
Add the white mushrooms: Add 8 oz sliced white mushrooms to the skillet and cook for another 4 minutes. Then add 1 tbsp all-purpose flour. Mix well for 30 seconds.
Combine the liquid and seasonings: Pour in 1/2 cup whole milk, 1/2 cup water, 5 tbsp heavy cream, 1/2 tbsp lemon juice, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper. Stir occasionally for 30 seconds.
Incorporate the pan-seared chicken thighs: Turn to low heat, add the pan-seared chicken thighs to the creamy mushroom sauce and let them simmer for 5 more minutes.
Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 tbsp chopped parsley, and enjoy with 14 oz cooked spaghetti.
