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Creamy Boneless Skinless Chicken Thighs Recipe Easy Dijon Mushroom Sauce

creamy boneless skinless chicken thighs - featured image
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A quick and easy creamy chicken thigh recipe with a tangy Dijon mushroom sauce, perfect for cozy dinners and last-minute guests.

Ingredients

Scale
  • 6 boneless skinless chicken thighs (about 1.5 pounds / 700g), trimmed of excess fat
  • 8 ounces (225g) cremini or white mushrooms, sliced thin
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (or half a small onion)
  • 1 cup (240ml) chicken broth, preferably low sodium
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. (About 5 minutes)
  2. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add chicken thighs in a single layer and sear for about 4-5 minutes per side until golden brown but not cooked through. Remove and set aside. (10 minutes)
  3. Reduce heat to medium. Add butter to the skillet and once melted, add minced garlic and chopped shallots. Stir constantly for 1-2 minutes until fragrant and translucent. (3 minutes)
  4. Add sliced mushrooms to the skillet. Cook, stirring occasionally, until they release moisture and begin to brown, about 6-7 minutes. (7 minutes)
  5. Pour in chicken broth, scraping up browned bits from the pan. Let simmer for 3-4 minutes to reduce slightly. (4 minutes)
  6. Stir in Dijon mustard and fresh thyme, mixing well to combine. (1 minute)
  7. Lower heat to medium-low and stir in heavy cream. Return chicken thighs to the pan, nestling them into the sauce. Simmer gently for 5-7 minutes until chicken is cooked through (165°F / 74°C) and sauce thickens. (7 minutes)
  8. Taste and adjust salt and pepper as needed. Add more broth or cream if sauce is too thick. (2 minutes)
  9. Serve chicken thighs with sauce spooned generously over the top, garnished with fresh thyme leaves if desired. (1 minute)

Notes

For a velvety sauce, whisk in a teaspoon of cornstarch dissolved in cold water during simmering. Avoid overcooking chicken thighs to keep them juicy. Use moderate heat to prevent cream from curdling. Mushrooms should be cooked patiently to develop flavor. Adjust salt gradually as Dijon mustard adds saltiness. Variations include using coconut cream for dairy-free, swapping chicken for roasted cauliflower or tofu for vegetarian, and adding herbs or spices for flavor boosts.

Nutrition

Keywords: chicken thighs, creamy chicken, Dijon mustard, mushroom sauce, easy dinner, quick recipe, boneless skinless chicken

Find it online: https://elvafood.com/creamy-boneless-skinless-chicken-thighs-recipe-easy-dijon-mushroom-sauce/