Nutty Drunken Chicken
Indulge in the rich, flavorful embrace of Nutty Drunken Chicken—a creamy, nut-infused dish that's as elegant as it is comforting. Tender, seared chicken thighs are simmered in a fragrant sauce of white wine, butter, and thyme, then finished with velvety heavy cream and a crunchy medley of toasted almonds and cashews. This one-pan recipe combines savory and nutty flavors with a touch of decadence, making it perfect for both weeknight dinners and special occasions. Garnished with fresh parsley and paired beautifully with steamed rice, mashed potatoes, or crusty bread, this dish brings gourmet flair to your table in just 45 minutes. Perfect for those who love creamy chicken recipes with a twist, Nutty Drunken Chicken is sure to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 0.5 cup white wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 0.25 cup almonds, toasted and chopped
- 0.25 cup cashews, toasted and chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side, until nicely browned. Remove chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and dried thyme. Cook for 1-2 minutes until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
Pour in the chicken stock and stir to combine. Return the chicken thighs to the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet and let the chicken simmer on medium-low heat for 15 minutes, until cooked through and tender.
Remove the chicken from the skillet once again and set aside. Stir in the heavy cream and simmer the sauce for 2-3 minutes until slightly thickened.
Add the toasted and chopped almonds and cashews to the sauce, stirring well to distribute evenly.
Return the chicken thighs to the skillet, spooning the nutty cream sauce over the top. Let everything heat through for another 2-3 minutes.
Garnish with freshly chopped parsley and serve immediately with steamed rice, mashed potatoes, or crusty bread for soaking up the sauce.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 406 mg | 9% | |
*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.
