Kaplan Special
Indulge in the rich, creamy flavors of the "Kaplan Special," a one-skillet chicken recipe that brings comforting elegance to your dinner table. Tender, golden-brown chicken thighs are paired with a luxurious garlic mushroom cream sauce, made irresistible with heavy cream, Parmesan cheese, and a hint of fresh thyme. The dish is finished with a splash of bright lemon juice and a sprinkle of fresh parsley for a touch of freshness. Perfect for busy weeknights or cozy gatherings, this 45-minute recipe is as versatile as it is flavorful, pairing beautifully with rice, mashed potatoes, or crusty bread. Satisfy your cravings with this easy-to-make yet gourmet-level delight that will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon fresh thyme
- 1 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4–5 minutes per side until golden brown. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and sauté for 5–7 minutes until they release their moisture and become golden brown.
Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan to deglaze it. Simmer for 2 minutes.
Stir in the heavy cream, fresh thyme, and grated parmesan cheese. Let the sauce simmer gently for 4–5 minutes until it thickens slightly.
Return the seared chicken thighs to the skillet, spoon some sauce over the top, and reduce the heat to low. Cover and cook for 10–12 minutes until the chicken is fully cooked through (internal temperature reaches 165°F/74°C).
Stir in the lemon juice and garnish with freshly chopped parsley.
Serve hot over rice, mashed potatoes, or alongside crusty bread to soak up the sauce.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 537 mg | 11% | |
*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.
