Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 12 oz (340 g) cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt butter. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
- Sprinkle flour over the mushrooms and stir, cooking for 1 minute.
- Slowly pour in chicken broth, stirring constantly, until smooth.
- Add heavy cream, sour cream, Dijon mustard, Worcestershire sauce, smoked paprika, and thyme. Stir to combine.
- Return the chicken to the skillet. Reduce heat to low and simmer for 10-15 minutes, until the sauce thickens and chicken is cooked through.
- Adjust seasoning with salt and pepper to taste.
- Serve hot over cooked rice.