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Close-up of perfectly cooked chicken thighs in a creamy mushroom sauce, garnished with parsley.

What Makes Perfect Chicken? Try This

Learn how to make perfectly cooked chicken with this easy recipe. This dish features tender chicken thighs coated in cornstarch, pan-fried for a golden crust, and then baked in a creamy mushroom sauce. It's a delicious and impressive meal for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Baking Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 2 cups chicken broth
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1/2 cup sliced fresh mushrooms or more to taste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1/2 lemon juiced
  • 1 tablespoon capers, drained
For the Chicken
  • 1/2 cup cornstarch or as needed
  • 4 skinless, boneless chicken thighs
  • 2 tablespoons olive oil

Equipment

  • Saucepan
  • Skillet
  • Baking dish
  • shallow bowl
  • Instant-read thermometer

Method
 

  1. In a saucepan, combine chicken broth, onion, and garlic. Bring to a boil and cook until the liquid reduces by half, about 10 minutes.
  2. Add white wine to the saucepan, return to a boil, and reduce the liquid by half again, about 10 minutes.
  3. Stir in mushrooms, rosemary, and sage. Simmer until the mushrooms are tender and have released their juice, about 15 minutes.
  4. Stir in heavy cream, butter, lemon juice, and capers. Reduce heat and simmer the sauce until thickened, about 10 minutes. This completes the sauce preparation (45 minutes total for the sauce).
  5. Preheat your oven to 350 degrees F (175 degrees C).
  6. Place cornstarch in a shallow bowl. Press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off any excess.
  7. Heat olive oil in a skillet over medium heat. Pan-fry the chicken thighs until they have a golden brown crust, about 8 minutes per side.
  8. Place the pan-fried chicken thighs into a 9x9-inch baking dish. Pour the prepared sauce over the chicken.
  9. Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C).

Notes

This recipe is a great way to make flavorful and juicy chicken. The creamy sauce complements the tender chicken perfectly, making it suitable for a weeknight dinner or a special occasion.

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