Chicken Thighs Continental
Indulge in the rich, European-inspired flavors of Chicken Thighs Continental, a hearty dish that's as elegant as it is comforting. Tender, golden-browned chicken thighs are cooked to perfection and bathed in a creamy, velvety sauce infused with white wine, Dijon mustard, and hints of fresh thyme. Sautéed mushrooms and onions add depth, while a touch of heavy cream brings luxurious texture to every bite. This 45-minute recipe is perfect for weeknight dinners yet sophisticated enough for entertaining, offering versatile serving options like crusty bread, mashed potatoes, or steamed vegetables. Elevate your dining experience with this one-skillet, flavor-packed masterpiece that’s sure to impress!
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Lightly dredge the chicken thighs in flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat until bubbly.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3 minutes until softened.
Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture and become tender.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken broth, heavy cream, Dijon mustard, and fresh thyme. Mix well to combine.
Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Lower the heat to a simmer, cover, and cook for 15 minutes, or until the chicken is cooked through and tender.
Remove the lid and let the sauce thicken slightly for 2-3 minutes. Taste and adjust seasoning with more salt and pepper, if needed.
Garnish with chopped fresh parsley and serve warm with crusty bread, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
