Ingredients
Method
- Season both sides of the chicken thighs with salt and pepper.
- Heat a large skillet over medium heat and add the cooking oil. Swirl to coat the bottom. Add the seasoned chicken thighs and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.
- Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens.
- Add the sliced mushrooms and sauté for about 5-7 minutes more, or until they have wilted and browned slightly.
- Pour the chicken broth into the skillet and stir, scraping up any browned bits from the bottom of the pan.
- Stir in the half and half and grated Parmesan cheese. Simmer gently until the sauce has thickened slightly. Return the chicken to the skillet and spoon the sauce over the top. Garnish with parsley, if desired.
Video
Notes
- Use a good quality chicken broth for the best sauce flavor.
- Don't overcrowd the pan when searing the chicken; cook in batches if necessary.
- For an even richer sauce, you can use heavy cream instead of half and half.
- Ensure the half and half is at room temperature to prevent curdling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan when searing the chicken; cook in batches if necessary.
- For an even richer sauce, you can use heavy cream instead of half and half.
- Ensure the half and half is at room temperature to prevent curdling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.