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4 TBSP EVOO, divided

10 oz cremini mushrooms, sliced

8 oz shiitake mushrooms, stems discarded and caps sliced

Kosher salt and pepper

1 large shallot, finely chopped

8 small chicken thighs (about 2lbs)

½ cup low-sodium chicken broth

3 sprigs fresh thyme, plus more for serving

¼ cup half & half*


  1. Heat oven to 375˚ Heat 3 TBSP EVOO in large oven safe skillet on medium-high. Once hot, add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, tossing occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to plate and wipe skillet clean.
  2. Return skillet to medium heat. Rub chicken with remaining TBSP oil and season with ¼ tsp each salt and pepper. Add chicken to skillet and cook until browned, 10 to 12 minutes; drain any excess fat. Flip chicken over; broth, thyme; and transfer skillet to oven until chicken is cooked through (165˚F), 5 to 6 minutes.
  3. Transfer chicken to plate, discard thyme and return skillet to medium heat. Stir in half & half and mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and sprinkle with thyme if desired.


Serves 4

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