Chicken Thighs with Creamy Mushrooms and Snap Peas

I already know I have a problem. I have a cookbook and cooking magazine addiction. I also watch a ton of cooking shows. I am at the gym with my cooking magazines or watching some food clip or show on my phone. So I saw a recipe with chicken cutlets in one of my cookbooks, but I had bone-in chicken thighs, so I did an Amy thing like I always do and did my own recipe.


4 Bone-in Chicken Thighs (I had 2 normal sized and one beast that Katie and I shared) A few tablespoons of olive oil to coat your cast iron or Dutch oven. 1 large container of sliced mushrooms- whatever kind you like or go fancy if you want. I used buttons. 1 bag or container of snap peas; like 2 handfuls if you buy them loose. 1 cup chicken broth and a splash of white wine 3/4 cup heavy cream Salt and pepper. You know the drill.


Pat your chicken dry with paper towels- DO NOT RINSE IT!!! Salmonella all over your sink! Invest in Clorox Wipes 🙂 Salt and pepper your chicken and cook starting skin side down until crispy, about 6-8 minutes. Flip and cook the other side the same time. It will not be cooked though, but take it out and put it on a plate.

Add a little more oil or a pat of butter to the pan and add the mushrooms. Stir for about 5 minutes until browned. Pour in the broth and wine. Bring to a boil, scraping up any brown bits. Flavor! Reduce liquid by half and add the snap peas and heavy cream. Put the chicken back in the pan skin side up and cook until 165 degrees, stirring the veggies and sauce without disrupting that crispy skin,

Serve with rice, couscous, or a pasta. Enjoy!

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