Creamy Parmesan Chicken Thighs with Mushrooms and Leeks is a total hit for dinner. Chicken thighs are seared until golden and crispy, then cooked in a parmesan cream sauce with sauteed baby bella mushrooms and leeks.
6chicken thighs(bone-in skin-on)
3leeks(white and light green parts only, sliced)
10ouncesbaby bella mushroomssliced
3/4cupgrated parmesan cheese
Preheat oven to 375 degrees F.
Season the chicken with a pinch of salt and pepper, on both sides.
Heat a large skillet over medium heat, and add the olive oil. Place the chicken thighs in the pan skin-down, and cook for 5 minutes, until golden and crispy. Flip the chicken and cook for 2 more minutes, then remove the chicken to a plate.
Melt the butter*, then add the leeks and mushrooms. Season with ½ tsp salt and ¼ tsp pepper, and cook for 10 minutes, until softened.
Add the garlic, and stir for 30 seconds.
Add the cream and parmesan, and stir.
Add the chicken back to the pan, along with any juices from the plate.
Add the thyme sprigs to the cream, then bake the chicken in the oven for 20 minutes, or until the chicken is completely cooked and measures 180F. Enjoy!