American · main

Skillet Chicken Thighs with Mushroom Gravy

Skillet Chicken Thighs with Mushroom Gravy reads richness 7.3, umami 5.9 and allium 4.6 on Palate's 0–10 flavor X-ray — a American main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 7.8 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Richness 7.3 · Umami 5.9 · Allium 4.6 · Salinity 4.5 · Earthy 2.9 · Sourness 2.9 · Citrus 2.5 · Fruity 2.5 · Herbaceous 2.4 · Funk & Ferment 2.0 · Sweetness 2.0 · Bitterness 1.8 · Nutty 1.7 · Floral 1.6 · Warm Spice 1.4 · Heat 0.8

What's in it (15)

• boneless chicken — 6804 g
• salt — 10 g
• black pepper — 3 g
• olive oil — 14 g
• unsalted butter — 41 g
• cremini mushrooms — 454 g
• yellow onion — 110 g
• garlic — 12 g
• all-purpose flour — 15 g
• low-salt chicken broth — 296 g
• dry white wine — 118 g
• dijon mustard — 10 g
• thyme — 1 g
• heavy cream — 30 g
• parsley — 7 g

Time & effort: about 46 min · effort: involved

Nutrition (per 100 g, engine-estimated): 136.2 kcal, 26.5 g protein, 3.3 g fat, 0.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the chicken thighs all over with 1 teaspoon of the salt and the pepper, including under the skin where you can reach.
2. Heat the olive oil in a large, heavy skillet (cast iron or stainless) over medium-high heat until shimmering. Lay the thighs in skin-side down and press gently for even contact; sear undisturbed until the skin is deeply golden and releases easily from the pan, 7-8 minutes.
3. Flip and sear the second side until lightly golden, 3-4 minutes. Transfer the thighs to a plate, skin-side up; they will finish cooking later. Pour off all but 2 tablespoons of fat from the skillet.
4. Add 2 tablespoons of the butter to the skillet over medium-high heat. Once melted, add the mushrooms in a single layer and let them sit undisturbed until browned on the bottom, 3-4 minutes, then stir and continue cooking until deeply browned all over and the liquid they release has evaporated, 5-6 minutes more.
5. Add the onion, remaining 1 tablespoon butter, and 1/2 teaspoon of the salt; cook, stirring occasionally, until the onion is soft and golden at the edges, 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
6. Sprinkle the flour over the mushrooms and onion and stir constantly to coat and cook out the raw flour taste, about 1 minute.
7. Pour in the wine, scraping up the browned bits from the bottom of the pan with a wooden spoon, and let it bubble until nearly evaporated, about 1 minute. Whisk in the chicken broth, Dijon mustard, thyme, and the remaining 1/2 teaspoon salt until smooth.
8. Bring the gravy to a simmer, then nestle the chicken thighs back in skin-side up, along with any collected juices. Reduce the heat to maintain a gentle simmer, cover partially, and cook until the chicken reaches an internal temperature of 165°F and the gravy has thickened enough to coat the back of a spoon, 12-15 minutes.
9. Uncover, transfer the thighs to a serving platter, and stir the heavy cream into the gravy. Simmer 1 minute to bring it together, then taste and adjust salt.
10. Spoon the mushroom gravy generously over the chicken, scatter with parsley, and serve hot.

Dishes with a similar flavor shape

• Skillet Chicken Fricassee — French
• Skillet Chicken and Wild Mushroom Risotto — Italian-American
• Chicken Vesuvio — Italian-American
• Chicken Cacciatore — Italian-American
• Skillet Chicken Cacciatore — Italian-American

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.