The sun has been shining all day but it’s a bit breezy and it’s a little cooler. This reminded me that summer is all but over and soon we’ll be huddled inside as the snow falls and the wind howls. Even though we still have warm weather to enjoy I’ve begun thinking of those wonderful fall meals. Of course I also like things that are easy to make. My Sour Cream Chicken & Mushroom Skillet is the perfect dinner even for a day like today, when it only seems like fall.
My cast iron skillet is probably my favorite piece of cookware. Because it can handle the hottest flame to the highest oven temperatures I use it often. Although the Sour Cream Chicken & Mushroom Skillet doesn’t have to go in the oven cast iron is the perfect skillet to make this recipe. But don’t worry if you don’t have cast iron. You can make this recipe in any skillet large enough to fit the chicken!
To begin I add the olive oil and butter to my skillet and heat until the butter is melted. Then I add the chicken, starting with the skin side down and cook until the skin is golden brown and crispy. I flip the chicken and continue cooking for about 5 minutes.
The heat gets reduced to medium and the mushrooms are added to the skillet. When they are nearly caramelized I add the garlic. I only cook the garlic for a minute or so. Burned garlic is awful!
Once again I lower the flame to a very low heat (you want to simmer the chicken). Next the chicken broth and thyme are added and I scrape the bottom of the skillet to get all those lovely browned bits loosened. They add so much flavor to the dish! I add a teaspoon of cornstarch to help the gravy thicken.
I put the chicken back in the skillet and let it simmer for 15 – 20 minutes (until the internal temperature is 160°F. And, again, I remove the chicken from the skillet.
To the skillet I add the sour cream, Parmesan cheese, and Dijon mustard. I whisk these ingredients to combine them really well. At this point I taste the sauce and, if necessary, add salt and pepper.
The chicken is returned to the skillet and I simmer it until the internal temperature of the chicken is 165°F.
I have to say I love this dish and the colder it gets, the more I love it!
Sour Cream Chicken & Mushroom Skillet
4 chicken thighs (bone in, skin on)
1 tablespoons butter
1 tablespoons olive oil
1/2 pound sliced mushrooms
1 small clove garlic, chopped
3/4 cup chicken broth (you can also use white wine or a combination of wine and broth)
1 teaspoon dried thyme
1 teaspoon cornstarch
1/4 cup Parmesan cheese
1 tablespoon Dijon mustard
1/4 cup sour cream
Add butter and olive oil to a large skillet on medium high heat
Cook the chicken in the butter/olive oil mixture, starting with the skin side down until golden brown and crispy. Flip the chicken and cook for about another 5 minutes.
Remove chicken from pan and set aside.
Reduce heat to medium add mushrooms to skillet. Sauté until mushrooms are nearly caramelized.
Add the garlic to the skillet and sauté for about 1 minute. Be careful not to burn the garlic!
Add chicken broth (or wine) and thyme and scrape up all the browned bits in the bottom of the skillet.
Whisk in 1 teaspoon cornstarch and bring to a boil until the broth just starts to thicken.
Reduce heat and add the chicken back to skillet, simmering for about 15 – 20 minutes (until internal temperature reaches 165°F.
Remove chicken from pan and whisk in sour cream, Parmesan cheese, and Dijon mustard to the skillet.
Taste and add salt and pepper if needed (to taste).
Add chicken back to pan and simmer for just a couple of minutes.