Chicken with Pearl Onion and Cremini Mushroom Sauce
Elevate your dinner table with this rich and indulgent Chicken with Pearl Onion and Cremini Mushroom Sauce. Golden, crispy chicken thighs are nestled in a velvety sauce made with tender pearl onions, earthy cremini mushrooms, garlic, and a touch of heavy cream for luscious depth. Simmered with fresh thyme and thickened to perfection, this one-pan dish is both comforting and sophisticated—ideal for weeknight dinners or special occasions. Serve it over mashed potatoes, fluffy rice, or alongside crusty bread to soak up the creamy, savory sauce. With simple ingredients and elegant results, this recipe is a must-try for chicken lovers and comfort food enthusiasts. ***
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Pearl onions, peeled
- 2 cups Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon All-purpose flour
- 1 tablespoon Water
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down into the skillet and cook for 6-7 minutes until the skin is golden brown. Flip the chicken and cook for another 4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the peeled pearl onions and sliced cremini mushrooms. Sauté for 5-6 minutes until the onions are tender and the mushrooms are golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a simmer.
Add 1/2 cup of heavy cream and 1 teaspoon of fresh thyme leaves. Stir to combine, then nestle the chicken thighs back into the skillet, skin-side up. Reduce the heat to low and cover the skillet. Simmer for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
In a small bowl, mix 1 tablespoon of all-purpose flour with 1 tablespoon of water to create a slurry. Stir the slurry into the sauce to thicken it, cooking for an additional 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with 2 tablespoons of chopped fresh parsley, if desired.
Serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.8 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2863 mg | 61% | |
*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.
