This dish is a perfect combination of crispy, golden chicken thighs and a rich, creamy sauce packed with the savory goodness of caramelized onions and mushrooms. It’s hearty, comforting, and absolutely indulgent.
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For the Caramelized Onion and Mushroom Sauce
- 2 medium onions, thinly sliced
- 8 oz mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Sear the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden and crispy.
- Flip the chicken and sear the other side for 3–4 minutes.
- Remove the chicken from the skillet and set aside.
3. Make the Caramelized Onion and Mushroom Sauce
- In the same skillet, lower the heat to medium and add the butter.
- Add the sliced onions and cook, stirring occasionally, for 15–20 minutes until golden and caramelized.
- Add the mushrooms and sauté for 5–7 minutes until tender.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Deglaze the skillet by pouring in the chicken broth and scraping up any browned bits. Let it simmer for 3 minutes.
- Reduce the heat and stir in the heavy cream, balsamic vinegar, and Dijon mustard. Season with salt and pepper. Let the sauce simmer for 5 minutes until thickened.
4. Bake the Chicken
- Return the seared chicken thighs to the skillet, spooning some sauce over the top.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
5. Serve
- Let the chicken rest for a few minutes after removing it from the oven.
- Garnish with freshly chopped parsley and serve hot.
- Pair with rice, mashed potatoes, or crusty bread to soak up the luscious sauce.
Tips for Success
- For extra crispy skin: Make sure the chicken thighs are thoroughly dried before seasoning and searing.
- Don’t rush caramelizing the onions: Cooking them slowly develops their sweet, rich flavor.
- Balance the sauce: Adjust the balsamic vinegar and mustard to taste for a perfect balance of tanginess and creaminess.
- Alternative protein: Swap chicken thighs for chicken breasts or even pork chops.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the sauce and sear the chicken ahead of time. Store separately, then assemble and bake when ready to serve.
What can I serve with this dish?
This dish pairs beautifully with creamy mashed potatoes, buttered noodles, steamed asparagus, or roasted vegetables.
Can I use a different type of mushroom?
Absolutely. Shiitake, oyster, or portobello mushrooms would all work well in this recipe.
Can I substitute the heavy cream?
For a lighter option, use half-and-half or evaporated milk, though the sauce may be slightly less creamy.
What should I do with leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
Conclusion
This Crispy Chicken Thighs with Caramelized Onion and Mushroom Sauce delivers restaurant-quality flavor in a comforting homemade meal. The crispy chicken paired with the creamy, savory sauce will leave everyone asking for seconds.
Enjoy this satisfying dinner that’s sure to become a family favorite!