40 minutes
A delicious dish featuring crispy chicken thighs served with a rich garlic rosemary cream mushroom sauce.
to taste
to taste
tablespoons
tablespoons
Button Mushrooms, sliced
0 oz
Fresh Rosemary, chopped
tablespoons
Garlic, minced
cloves
teaspoons
teaspoons
cups
1. Preheat the Oven
Preheat your oven to 375°F.
2. Prepare the Chicken
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
3. Cook the Chicken
In a large skillet, heat the avocado oil over medium heat until it shimmers. Carefully place the chicken thighs in the skillet, skin side down, and let them cook undisturbed for about 5 to 7 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for about 4 minutes.
4. Bake the Chicken
Transfer the chicken to a baking dish and bake in the oven for about 15 minutes or until the internal temperature of the chicken reaches 165°F.
5. Cook the Mushrooms
While the chicken is baking, melt the butter in the same skillet over medium heat. Add the sliced mushrooms and sauté them until they turn golden brown, about 5 minutes.
6. Add Garlic and Rosemary
Add the chopped rosemary, minced garlic, salt, and pepper to the mushrooms. Cook for another minute.
7. Add Heavy Cream
Stir in the heavy cream and let the mixture simmer until it thickens slightly.
8. Combine and Serve
Once the chicken is done baking, add it back to the skillet along with any juices. Spoon the creamy mushroom sauce over the chicken thighs and serve.
Opt for bone-in, skin-on chicken thighs for juiciness and crispy skin. Uniform size ensures even cooking.
Use the fond in the pan with wine, stock, or cream to create a flavorful sauce.
Pat the chicken dry before seasoning to remove moisture and achieve crispiness.
Let the chicken cook undisturbed for a perfect crust. Flip only when necessary.
Start with medium-high heat then reduce to medium to avoid burning while fully cooking the chicken.
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