Buckle up, buttercups! We’re diving into a dish that’s as comforting as your favorite blanket but with flavors that’ll make your taste buds dance. This chicken thighs with cream of mushroom soup recipe is the culinary equivalent of a warm hug.
Why This Recipe Works
- The chicken thighs stay juicy and tender, thanks to the slow cooking in creamy mushroom soup.
- Cream of mushroom soup adds a rich, umami-packed base that’s effortlessly delicious.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Perfect for weeknights but fancy enough for guests.
- Customizable with your favorite herbs and spices.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 cup sliced mushrooms (optional)
Equipment Needed
- Large skillet or Dutch oven
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer
Instructions
Prep Your Chicken
Start by patting your chicken thighs dry with paper towels. This helps the skin get nice and crispy. Season both sides with salt, pepper, garlic powder, and onion powder. Heat the olive oil in your skillet over medium-high heat until it shimmers.
Sear to Perfection
Place the chicken thighs skin-side down in the skillet. Don’t move them for about 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.
Create the Creamy Base
In the same skillet, pour in the chicken broth to deglaze, scraping up all those tasty bits. Stir in the cream of mushroom soup until smooth. If you’re using extra mushrooms, now’s the time to add them.
Simmer to Savory Success
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F.
Serve and Savor
Let the chicken rest for a few minutes before serving. Spoon plenty of that creamy mushroom sauce over the top. Pair with mashed potatoes or rice for the ultimate comfort meal.
Tips and Tricks
For an even richer flavor, try browning the mushrooms before adding the soup. If you’re short on time, boneless chicken thighs will cook faster. Always use a meat thermometer to ensure perfectly cooked chicken. For a thicker sauce, let it simmer uncovered for the last few minutes. Don’t skip searing the chicken; it adds depth to the dish.
Recipe Variations
- Swap cream of mushroom for cream of chicken for a different flavor profile.
- Add a splash of white wine when deglazing for extra sophistication.
- Throw in some spinach or kale for a green boost.
- Top with grated Parmesan cheese before serving for a cheesy twist.
- Use thighs and drumsticks for a mixed chicken dish.
Frequently Asked Questions
Can I use boneless chicken thighs?
Absolutely! Boneless thighs will cook faster, so adjust the simmering time accordingly. Keep an eye on the internal temperature to avoid overcooking.
Can I make this in a slow cooker?
Yes, you can. Sear the chicken first for the best flavor, then transfer everything to the slow cooker and cook on low for 4-6 hours.
What can I serve with this dish?
This dish pairs beautifully with mashed potatoes, rice, or even pasta. A side of steamed vegetables or a crisp salad balances the richness.
Summary
This chicken thighs with cream of mushroom soup recipe is a foolproof way to a delicious, comforting meal. With simple ingredients and easy steps, it’s perfect for any night of the week.