In a large skillet or pan, melt the butter over medium-high heat. Once the butter has completely melted, add the chicken thighs. Cook the thighs for about 4 minutes per side, or until golden brown.
Remove the chicken from the pan. Add the flour and spices to the pan and stir quickly to combine.
Add the mushrooms and diced onion. Cook for about 5 minutes, or until the veggies are soft.
Pour the chicken broth and cream into the pan and whisk thoroughly, ensuring there are no lumps in the mixture. Place the chicken back into the pan and reduce the stove to a medium heat.
Allow the chicken to finish cooking as the sauce thickens (about 20-25 minutes). Ensure that the chicken reaches an internal temperature of 165°F.
Serve and enjoy!
Notes
I prefer using boneless, skinless chicken thighs, but you can use any cut of chicken in this recipe. The steps will be the same.
It is not necessary to cook the chicken fully in the first step. You just want to get a nice golden sear on the chicken before it finishes cooking in the sauce.
The sauce will appear very runny at first, but as the mixture simmers, it will continue to thicken. Make sure you let the sauce simmer without a lid so that some of the moisture can cook off efficiently.
This dish is also great with some diced celery or tomatoes cooked in it.
Traditionally this dish is made with white wine, but we don’t keep any on hand. If you want to use white wine, simply reduce the chicken broth by ½ cup and replace that ½ cup with white wine.
Leftovers can be stored in the fridge for up to 4 days. Reheat them in the microwave.
You can serve this on its own, or over rice or noodles.