Seared Chicken and Mushrooms



Is this not the most gorgeous piece of chicken you have ever seen?  I definitely eat with my eyes first, let’s be honest, who doesn’t?  I usually am not a huge fan of dark meat, I guess you can say I am more of a breast gal 😉 But my ex was a huge fan of the darker meat and loved the skin (no thank you!) and we make sacrifices for the ones we love, which is why I went out of my tastebud comfort zone and made what was a very wonderful surprise.  Safe to say when I made this Tony and I were speechless over this dinner.  We seriously kept looking at each other saying “oh my gosh, this is amazing!”  Lesson learned, sometimes stepping outside of the comfort zone is okay and sometimes boys do know what they are talking about (even though I still won’t eat the skin!)

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  • 2 lbs of chicken thighs, skin on, bone in
  • 3 tsp minced garlic
  • 1 tbsp fresh thyme
  • 1-2 cups of fresh baby bella mushrooms
  • 6 oz of plain 0% Greek yogurt
  • 1/4 cup heavy cream
  • 1 tbsp dijon mustard
  • 1/2 cup of white wine
  • 1/4 cup of grated parmesean cheese
  • Servings: 4
  • Difficulty: easy


  • Heat an oven proof skillet to high heat
  • Allow pan to heat up and reduce to medium high, add chicken thighs
  • Brown on each side for about 3-5 minutes
  • Add the garlic and wine and place in a 350 degree oven for 30 minutes, until cooked through
  • Remove chicken from pan and set aside
  • Add mushrooms and remaining ingredients, except Greek yogurt to the pan and bring to a simmer
  • Let simmer until mushrooms are tender and stir in Greek yogurt
  • Top chicken with mushroom sauce and garnish with thyme


  • Calories:  275
  • Carbohydrates:  7 grams
  • Fat:  13 grams
  • Protein:  28 grams

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