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Who said eating low-carb needed to be bland and boring? (Not I!) In fact, I’m telling you that if you’ve been feeling bored and your food has been bland up until this point, you have got to try this amazingly creamy, decadent Mushroom sauce. It is comfort food at its finest, with zero guilt!
I guess if there’s one caveat, it’s that you have to REALLY like mushrooms to appreciate this dish.
If you’re anything like me, though, I just can’t get enough of that wonderful umami flavor that only mushrooms satisfy.Print
6 chicken thighs (bone in, skin on)
Sea salt and ground black pepper, to taste
2 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, minced
16 oz. cremini mushrooms (aka “baby bellas”), sliced
1 cup heavy whipping cream
1/2 cup water
1/2 tsp dried thyme
1/2 tsp dried basil
Sea salt and freshly ground black pepper, to taste
Preheat oven to 400 F degrees.
In the meantime preheat a large skillet over medium-high heat. Add olive oil.
Generously salt and pepper both sides of each chicken thigh.
Using three at a time, place them in the preheated skillet, skin side down. Allow to sear for 2-3 minutes, then turn and allow the other side to sear another 2-3 minutes.
After searing the first three, place them in a baking dish (around 9″X11″ or bigger), skin side up. Sear the final three and place them in the baking dish as well.
Bake in the oven for 30 minutes, or until no longer pink inside.
As the chicken thighs are baking, reduce skillet heat to medium.
Add to the skillet butter, garlic, and mushrooms. Using a wooden spoon, sautee until garlic and mushrooms have softened, about 5 minutes. Use the wooden spoon to scrape any drippings from the surface of the pan to make sure it gets incorporated into the mushroom sauce.
Add heavy whipping cream, water, thyme, basil, salt, and pepper.
Let sauce come up to a simmer, and stirring often, allow it to simmer until the sauce has reduced and has thickened, about 15 minutes.
Pour mushroom sauce over chicken thighs before serving.