Sultan of Swing
Elevate your weekly dinner rotation with the "Sultan of Swing," a luxurious one-skillet dish that marries bold spices with creamy indulgence. This savory recipe features tender, juicy chicken thighs seared to golden perfection, simmered in a luscious sauce of heavy cream, baby Bella mushrooms, and aromatic spices like smoked paprika, cumin, and coriander. Fresh parsley and a splash of zesty lemon juice add a vibrant finish, perfectly complementing the rich, velvety sauce. Ready in just 45 minutes, this easy yet impressive meal is ideal for busy weeknights or cozy dinner parties. Serve it over rice, pasta, or with crusty bread to soak up every flavorful drop. Perfect for fans of creamy chicken dishes, this comforting recipe is sure to be a hit!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 8 ounces, sliced baby Bella mushrooms
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.75 cup heavy cream
- 0.5 cup chicken broth
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Season the chicken thighs with salt and 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 per side, or until golden brown. Remove and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, sauté the chopped onion until soft and translucent, about 3-4 minutes.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to turn golden brown.
Sprinkle in the smoked paprika, ground cumin, and ground coriander. Stir well to coat the mushrooms and onions in the spices.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, spooning some of the sauce over the top.
Reduce the heat to low, cover the skillet, and let the chicken cook through, about 15 minutes. Stir occasionally to prevent sticking.
Once cooked, stir in the fresh parsley and lemon juice for a burst of freshness.
Taste and adjust seasoning with more salt or black pepper if needed.
Serve warm over rice, pasta, or with crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2104 mg | 45% | |
*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.
