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Parmesan-Crusted Chicken Thighs with White Wine Portobello Cream Sauce


  • 6oz. organic portobello mushrooms, chopped into bite-sized pieces
  • 8 chicken thighs, trimmed of excess fat and skin
  • 2 tsp extra virgin olive, grapeseed, or coconut oil
  • 1 cup Chardonnay (*see note*)
  • 2 to 3 tablespoons heavy cream or half and half
  • 1/4 cup parmigiano-reggiano cheese, finely grated
  • 2 cloves garlic, minced
  • 1/2 tsp granulated onion
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/2 tsp dried parsley
  • pinch of crushed red pepper
  • coarse sea salt and freshly ground black pepper to taste


  1. Preheat your oven to 425 degrees.
  2. Thoroughly wash and rinse chicken thighs under cold water in a colander, and let drain.
  3. Arrange each piece on a bed of paper towels, skin-side down to absorb moisture. Remove excess chicken skin and fat pockets with kitchen shears and discard. Flip the chicken over, skin-side up and blot with a paper towel to remove any excess moisture. Season the skin side with a small pinch of coarse sea salt and black pepper for each thigh.
  4. Meanwhile, heat 2 teaspoons of oil in a large oven-safe skillet over medium-high heat until just smoking. Once the oil is hot and lightly smoking, add the chicken, skin-side down into the pan. Season the meat-side with a little coarse sea salt and black pepper. Leave it alone for about 6-8 minutes, or until chicken releases easily from pan.
  5. Meanwhile, chop mushrooms into bite-sized pieces and set aside. Once chicken skin is nice and golden brown, flip each piece over and cook for just 2 minutes. Remove chicken from pan and transfer to a plate and set aside. Reduce heat to medium. Add mushrooms to the hot pan — do not add any more oil/fat to the pan, and do not season the mushrooms with salt. Don’t stir them around too much because we want to develop a nice golden brown color, about 4 to 5 minutes or so.
  6. Turn off the heat and add the white wine and a splash of cream. Stir to combine. Add garlic, granulated onion, dried thyme, dried parsley, dried oregano, crushed red pepper, and season with coarse sea salt and black pepper to taste. Once it’s to your liking (you will taste the alcohol at this point as it hasn’t cooked off yet.), place the chicken back into the pan.
  7. Place the skillet inside of the 425 degree oven on the middle rack, and cook until chicken juices run clear, about 10 -12 minutes. If using a meat thermometer, the thighs should register between 165-175 degrees. Remove skillet from oven using oven mitts.
  8. Turn on the broiler to your oven. Sprinkle an even layer of parmesan cheese over each thigh. Place the skillet back into the oven under the broiler for 3 to 4 minutes or until cheese completely melts and becomes golden brown and nutty. Remove from oven and turn off the heat. Place each thigh on a clean plate, and whisk the sauce to combine — just in case it separated, and adjust seasoning if necessary. Serve each thigh with a generous ladle of the white wine mushroom sauce and enjoy.


You may need a little more than 1 cup of wine if you have a large pan. Please adjust as needed.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
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