If you have been following me for a while, then you know my crispy chicken thighs are not only my favorite recipe but also one of your favorites on my website. I make them at least once a week and like to switch up the sauces to keep things interesting. One of the best pairings is this mushroom Dijon cream sauce, it is absolutely delicious. The cream makes it rich, while the mushrooms and Dijon mustard balance it perfectly. If you love the chicken, this sauce is a must!
Key Ingredients & Substitutions:
- Chicken Thighs – I use boneless skin on chicken thighs for this recipe. However any kind of chicken will work. This sauce is also great for pork and seafood.
- Mushrooms – Any mushrooms here work!
- White Wine – I use a sauvignon blanc here for my favorite flavor. Choose a white wine that isn’t too sweet. Omit and finish with some lemon juice if you cannot use wine.
- Heavy Cream – Heavy cream is the best here but if you are dairy free use full fat coconut milk.
- Dijon Mustard – Use a high quality dijon mustard for the best flavor. Omit if you dislike mustard.
Crispy Chicken with Mushroom Dijon Cream Sauce
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
- 4 chicken thighs, skin on bone removed
- Salt and pepper, to taste
- 12 oz mushrooms of choice, thinly sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 sprigs thyme
- 1 Tbsp dijon mustard
Preparation:
STEP 1.
Salt the chicken on the skin side, then place skin side down on a paper towel to soak up moisture. Salt and pepper the flesh side. Let them sit for 20 minutes to overnight for optimal flavor, but let’s be real, if you are in a rush just go ahead and cook those suckers.
STEP 2.
Add the chicken, skin side down, to a cold cast iron pan or stainless steel pan. NO NEED TO ADD OIL, there is enough fat in the skin, trust me. Turn the heat to medium. This allows the fat to render out and is optimal for golden skin. Cook for 15-20 minutes until the skin is perfectly golden and crispy. The skin will naturally release from the pan, dont force it or pull it off too early. Flip once golden and crispy.
STEP 3.
Once flipped over, cook for another 5-10 minutes, or until the internal temperature reaches 175*F. Remove from the pan.
STEP 4.
In the same pan over medium heat, add your mushrooms. Saute until cooked through, around 5-10 minutes. Salt once they are golden as to not draw out too much moisture and steam them. Once cooked add the garlic and saute another 2 minutes.
STEP 5.
Deglaze the pan with the white wine and bring it up to a low simmer. Simmer and reduce by half the volume, around 4 minutes.
STEP 6.
Stir in the heavy cream and thyme. Season with salt and pepper to taste, careful not to over salt it and simmer on low for 8-12 minutes. You want to reduce it until it reaches a thick sauce consistency. Test it on a back of a spoon, if you swipe your finger through it on a spoon it shouldn’t move. Turn off the heat.
STEP 7.
Stir in the dijon mustard and taste for seasoning, adjust as needed.
STEP 8.
Serve the sauce over the chicken and enjoy!
You seem to sprinkle to much salt on all your recipes
Salt is a preference, so this could be the case for you, but not for me :) This is why I always say salt to taste in my recipes.
[…] Crispy Chicken with Mushroom Dijon Cream Sauce […]
Thank you Kelly! The chicken was delicious and crispy! The mushroom sauce was amazing. I could have eaten it by the spoonful!