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Close-up of crispy, golden chicken thighs simmered in a creamy mushroom and leek sauce with fresh chive garnish.

Creamy Chicken Thighs with Mushrooms and Leeks

Creamy Chicken Thighs with Mushrooms and Leeks is a rich, comforting dish featuring tender chicken in a luscious, flavorful sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, European
Servings 4 servings
Calories 475 kcal

Equipment

Ingredients
  

  • 6-8 bone-in skin-on chicken thighs (about 1.75 lbs / 800 g)
  • 2 tbsp olive oil
  • 1 large leek white and light green parts only, thinly sliced
  • 8.8 oz (250 g) button, myghty or oyster mushrooms, sliced
  • ¾ cup (200 ml) heavy cream
  • ½ cup (120 ml) dry white wine
  • 1 tbsp Dijon mustard
  • 2 garlic cloves minced
  • Salt and freshly ground black pepper to taste
  • Pinch of fresh thyme
  • Fresh chives finely chopped, for garnish

Instructions
 

  • Clean and thinly slice the leek (white and light green parts only) and slice the mushrooms. Mince the garlic. Pat the chicken thighs dry with paper towels, and season both sides generously with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for 4–5 minutes, or until the skin is golden and crispy. Flip the thighs and cook for another 3–4 minutes. Remove from the skillet and set aside.
  • Using the same skillet, sauté the leeks over medium heat for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the mushrooms and cook for 5–6 minutes on high heat, stirring occasionally, until they develop a golden-brown color.
  • Stir in the Dijon mustard and pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2–3 minutes to cook off the alcohol. Stir in the heavy cream and add a pinch of fresh thyme. Season with salt and pepper to taste, and mix until the sauce is smooth and creamy.
  • Return the chicken thighs to the skillet, along with any juices that have accumulated on the plate. Cover and simmer on low heat for 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C).
  • Sprinkle with fresh chives before serving. Enjoy warm with mashed potatoes, steamed rice, or wide pasta for a comforting meal.

Notes

Use a good-quality dry white wine, such as Sauvignon Blanc or Chardonnay, as it enhances the depth of the sauce.
To save time, you can prep the vegetables while the chicken thighs are searing.

Nutrition

Calories: 475kcal
Keyword Chicken and Mushrooms, Chicken in Cream Sauce, Comfort Food Recipe, Creamy Chicken Thighs, Easy Chicken Dinner
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