Description
So this is basically my go-to “impress everyone but secretly it’s super easy” dinner. It’s tender chicken smothered in a ridiculously good creamy mushroom sauce, all served over fluffy rice that soaks up every last drop of that sauce. I came up with this recipe when I had a package of chicken thighs and no plan, but needed something that would make my picky father-in-law think I could actually cook. Three years later, he still requests it every time he visits. It’s fancy enough for company but easy enough for a weeknight, which in my book is the holy grail of recipes.
Ingredients
Scale
For the Chicken:
- 6–8 chicken thighs, bone-in and skin-on (trust me on the skin-on part – it gets CRISPY)
- Salt and pepper (be generous here)
- 2 tablespoons olive oil
- 2 tablespoons butter (the real stuff, not margarine)
For the Heavenly Sauce:
- 1 medium onion, diced (yellow or white, doesn’t matter)
- 3 cloves garlic, minced (or 5 cloves if you’re like me)
- 8 oz mushrooms, sliced (button, cremini, or a mix – whatever you’ve got)
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream (half-and-half works in a pinch, but come on, live a little)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 teaspoon dried rosemary
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Rice:
- 2 cups white rice (jasmine or basmati is best, but any will work)
- 4 cups water or broth
- 1 tablespoon butter
- 1/2 teaspoon salt
Optional Flourishes:
- Chopped fresh parsley (makes it look fancy)
- Extra Parmesan for sprinkling
- Lemon zest (adds a little brightness)
- Pinch of red pepper flakes (for a tiny kick)