Wisconsin Homemaker

Seasonal Home and Garden Tips and Ideas

  • Home
  • Housekeeping
  • Cooking
  • Garden
  • Travel
  • SHOP

Crusty Chicken Thighs with Mushroom Sauce

By Deborah L Melian

Share
Tweet1
Pin23
24 Shares

Poulet à la Crème or crusty chicken thighs with mushroom sauce is a one-skillet meal with a rich and creamy sauce, Brussels sprouts and mushrooms.

Finally add cream to wine sauce and chicken thighs

How to Make Crusty Chicken Thighs with Mushroom Sauce (Poulet à la Crème) 

My dilemma recently was what to do with skinless chicken thighs. The answer: Poulet à la Crème or Crusty Chicken Thighs with Mushroom Sauce. It’s a French recipe that uses basic ingredients but, of course, tastes so decadent.

For this recipe, I added Brussels sprouts, along with a couple of  other “secret” ingredients not usually associated with the classic recipe, although you could use broccoli, sliced bell peppers, or even sugar snap peas. Whatever you choose, you won’t be disappointed.

And, I serve this dish alongside white rice, although you could easily exchange it with amaranth, farro, quinoa, or brown rice.

Quick and easy, for sure, since this one-skillet meal makes enough for 8 servings–in other words, no cooking for tomorrow! Sweet!

To Make:

For this recipe I used ingredients I already had on hand. And, believe it or not, I had just the right amount of white wine (from Portugal), for this recipe.

Ingredients for Crusty Chicken Thighs with Mushroom Sauce

I used my handy Cuisinart Electric Skillet for this recipe. I love how well it browns up meat and in this case crusty chicken thighs. The trick to getting the perfect browning is to allow the meat to cook on one side for about 8 minutes. My skillet temp is set at 350 degrees F.

I know you’ll be tempted to turn it, but trust me, you’ll want to let the meat cook until it gets golden brown. If you’re really worried about burning it, turn the skillet heat down a bit.

Cook Chicken Thighs to Golden Brown

Once the chicken is deliciously browned and starting to cook on the other side, that’s when I add the rest of the ingredients, except for the cream. All the while, I have the skillet cooking with the cover on.

That way, the meat retains its juiciness and cooks through faster.

Add the leeks and mushrooms to chicken thighs

By halving the Brussels sprouts, I save time cooking and by the time the meat has cooked completely through, they are cooked perfectly.

Now add brussels sprouts to crispy chicken thighs

Add the cream just before you’re ready to shut off the heat. Allow the creamy rich wine sauce to cook through. Add salt and pepper to taste and you’re done.

I usually serve this with white rice, alongside a lettuce-tomato salad, lightly dressed with champaign vinegar and extra virgin olive oil.

As, you can see, it’s definitely a quick and easy one-skillet meal that’s ready in under 25 minutes.

Fully cooked Crispy Chicken Thighs with Mushroom Sauce

For more delicious main course recipes, be sure to check out these family favorites:

  • Homestyle Chicken and Dumplings
  • Moroccan Beef Stew
  • Easy Beef Barley Soup
  • Pasta e Fagioli
  • Easy Chicken Cacciatore
Poulet à la Crème - Chicken Thighs with Mushroom Sauce
Chicken Thighs with Mushroom Sauce featured on WisconsinHomemaker.com
Print Recipe
5 from 2 votes

Poulet à la Crème or Crusty Chicken Thighs with Mushroom Sauce

Poulet à la Crème or Crusty Chicken Thighs with Mushroom Sauce is a delightfully delicious one-skillet meal that offers the comfort of a rich sauce, pan-fried broccoli, and mushrooms.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: French
Keyword: 35-minutes-or-less, broccoli, chicken, chicken dish, chicken recipe, mushrooms
Servings: 8 servings
Calories: 594kcal
Author: Deborah L Melian

Ingredients

  • 8 chicken thighs skinless
  • 1/4 stick butter unsalted
  • 1 cup leek chopped
  • 1/2 red onion chopped
  • 1 1/2 cup mushrooms sliced
  • 1 pound brussels sprouts base cut, halved
  • 1 cup white wine
  • 1 tbsp dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 tbsp dill fresh, chopped
  • 1 cup heavy whipping cream
  • Salt and Pepper to taste
  • 6 cups cooked white rice

Instructions

  • In a large skillet, melt the butter and add the chicken thighs. Let cook for approximately 8 minutes on the first side. Cover tightly.
  • Once browned nicely, turn over and continue cooking for another 8 minutes. Cover tightly.
  • Add the rest of the ingredients, except for the cream, to the skillet and stir well. Cover tightly.
  • Continue cooking for another 4 minutes or so. 
  • Now add the cream. Stir well. Cook for another 5 minutes. Remove from heat. 
  • Serve alongside white rice. Enjoy!

Nutrition

Serving: 1serving | Calories: 594kcal | Carbohydrates: 43g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 159mg | Sodium: 165mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 50.6mg | Calcium: 75mg | Iron: 2.2mg

 WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on Instagram or Pinterest with a tag @wisconsinhomemaker and hashtag #wisconsinhomemaker Thanks!


*This Post Contains Affiliate Links*
As an Amazon Associate I earn from qualifying purchases. So, if you buy something or take action after clinking one of these links on this website, I will receive a small commission.
Thank you for your patronage.


DISCLAIMER: Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. She also is a participant in Google AdSense Affiliate program. 


Find what you’re looking for!

Search

Explore

About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

« No-Bake Cherry Cheesecake Parfait
Cuban Shredded Pulled Pork Carnitas »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • About
  • Privacy Policy
  • Cookie Policy
  • Disclaimer
  • Terms of Use
  • Contact

FACEBOOK • TWITTER • PINTEREST • INSTAGRAM • YOUTUBE • SHOP

***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

Copyright © 2016-2021 Deborah L Melian and Wisconsin Homemaker (WisconsinHomemaker.com). All Rights Reserved.