Best Crispy Thyme Chicken With Mushroom Sauce Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Chicken with Creamy Mushroom Sauce image

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 13

Ingredients

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste

Steps:

Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CRISPY FRICO CHICKEN BREASTS WITH MUSHROOMS AND THYME

Crispy Frico Chicken Breasts With Mushrooms and Thyme image

The Italian word "frico" describes cheese that is cooked until toasted and crisp - but what results is something like the greatest cheese wafer you've ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it's ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.

Provided by Dawn Perry

Categories dinner, weekday, poultry, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ounces freshly grated Parmesan (about 1/2 cup), plus more as needed
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Kosher salt and black pepper
4 tablespoons olive oil, plus more as needed
1 pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch pieces
1 red onion, halved and cut into 1/2-inch wedges
4 fresh thyme or oregano sprigs
2 teaspoons red wine vinegar

Steps:

Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.