This easy to prepare mushroom sauce tastes delicious on everything from cooked farro to pork chops. Spoon it over blanched green beans or al dente penne. My favorite combo is to use it atop crispy skinned chicken thighs. The sauce can be concocted while the thighs finish cooking in the oven for 25 minutes.
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Cook\u2019s notes:<\/strong> If you want a thicker sauce, combine 1 tablespoon cornstarch with 2 tablespoons water (this is called a slurry). Add the slurry in step 4 after the broth and cream have simmered for 5 minutes; to add it, continue simmering and stir the slurry adding just enough to thicken the sauce to the desired consistency, adding it little by little. You probably won\u2019t need all the slurry.<\/p>\n Yield:<\/strong> 4 servings<\/p>\n 6 bone-in, skin-on chicken thighs<\/p>\n Salt and pepper, to taste<\/p>\n 1 1\/2 tablespoons olive oil, or canola oil, or vegetable oil<\/p>\n 2 tablespoons butter<\/p>\n 1\/2 small white onion, diced<\/p>\n 12 ounces mushrooms, button mushrooms or cremini mushrooms, sliced<\/p>\n 2 garlic cloves, minced<\/p>\n Leaves of three sprigs of fresh thyme, or 1\/2 teaspoon dried thyme<\/p>\n 1\/2 cup dry white wine<\/p>\n 1\/2 cup chicken broth<\/p>\n 2\/3 cup heavy whipping cream<\/p>\n Garnish:<\/strong> About 3 tablespoons chopped fresh parsley<\/p>\n 1. Adjust oven rack to middle position. Preheat oven to 400 degrees. Trim off the portion of skin on the thighs that hangs over the sides (scissors work well for this). Sprinkle both sides of the chicken with salt and pepper. Heat oil in a large, ovenproof nonstick skillet on medium-high heat. Add chicken skin-side down. Cook until chicken skin is nicely browned, about 6 minutes, lowering the heat a little if needed. Remove from heat, turn chicken skin-side up, and add 1\/2 cup wine to the skillet. Place it in the preheated oven for 25 minutes (internal temperature should be 185 degrees).<\/p>\n 2. Meanwhile, prepare the mushroom sauce. In a large skillet, melt butter on medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add mushrooms and cook on high heat, stirring occasionally, until softened and juices have released. Add garlic and thyme; cook on medium-high heat until fragrant, about 1 minute. Add 1\/2 cup white wine and cook until wine has almost evaporated, scraping up any brown bits.<\/p>\n 3. Add broth and cream; simmer until mixture has reduced by half, about 5 minutes. If you want a thicker sauce, see cook\u2019s notes for instructions. Taste sauce and add salt and\/or pepper if needed. Remove chicken from skillet and spoon mushroom sauce on top. Garnish with chopped parsley.<\/p>\n Award-winning food writer Cathy Thomas has written three cookbooks, including \u201c50 Best Plants on the Planet.\u201d Follow her at CathyThomasCooks.com.<\/p>\n The mushroom sauce is a versatile and delicious addition to any meal. With its rich flavor and creamy texture, it pairs perfectly with crispy skinned chicken thighs. Whether you’re looking for a quick and easy dinner solution or a special occasion dish, this recipe is sure to impress.<\/p>\n Q: Can I use different types of mushrooms for this recipe? Originally Published: May 19, 2025 at 2:46 PM EDT<\/p>\n","protected":false},"excerpt":{"rendered":" Introduction to Mushroom Sauce This easy to prepare mushroom sauce tastes delicious on everything from cooked farro to pork chops. Spoon it over blanched green beans or al dente penne. My favorite combo is to use it atop crispy skinned chicken thighs. The sauce can be concocted while the thighs finish cooking in the oven […]<\/p>\n","protected":false},"author":4,"featured_media":15203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-15202","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i2.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/05\/OCR-L-QUICKFIX-0507-FEATURED.jpg?w=1400px&strip=all&w=1400&resize=1400,787&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/15202"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=15202"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/15202\/revisions"}],"predecessor-version":[{"id":15204,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/15202\/revisions\/15204"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/15203"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=15202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=15202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=15202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Chicken Thighs with Mushroom Sauce<\/h2>\n
Chicken Thighs with Mushroom Sauce<\/h4>\n
INGREDIENTS<\/h4>\n
Directions for Preparation<\/h2>\n
DIRECTIONS<\/h4>\n
Conclusion<\/h2>\n
FAQs<\/h2>\n
\nA: Yes, you can use various types of mushrooms, such as button, cremini, or shiitake, depending on your preference.
\nQ: How do I store leftover mushroom sauce?
\nA: You can store leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.
\nQ: Can I serve the mushroom sauce with other proteins?
\nA: Yes, the mushroom sauce is delicious with other proteins like pork chops, beef, or fish, and can also be served with vegetables or pasta.<\/p>\n