Chicken Thighs with Mushrooms, Cream & Tarragon

Cast iron gives these chicken thighs the perfect crispy, golden skin. Add cream, mushrooms, and some spinach and you’ve got an easy one-skillet meal. Chicken is a staple of easy home cooking, but with just a little bit of extra flavor, you can elevate a weeknight meal. What’s better than something that’s both easy to make and delightful on the palate?

Why do Chicken Thighs and Mushrooms Go Together? 

Chicken has a mild, versatile flavor that complements the earthy, umami-rich taste of mushrooms. This combination allows for a balanced dish. Chicken provides a tender, juicy texture, while mushrooms add a slightly chewy bite. Plus, together they provide a rich, aromatic smell as you cook them. The tarragon, cream, and spinach in this recipe keep this recipe from being bland, adding a bit of extra texture and some herb flavor.

Chicken Thighs with Mushrooms, Cream, & Tarragon

---

• Author: Julia Platt Leonard

Print Recipe

Description

This chicken thigh recipe is an easy one-pot meal.

---

Ingredients

Scale 1x2x3x

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 sprigs tarragon + 1 tbsp chopped leaves
• ¼ cup all-purpose flour
• ½ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 4 chicken thighs, bone-in and skin-on
• 6 oz mushrooms, such as sliced shitake or whole shimeji
• 1 cup heavy whipping cream
• 3 oz baby spinach, about 2–3 handfuls

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a 12-inch cast-iron frying pan (we used Butter Pat’s Joan skillet) over medium heat. Add the butter and olive oil and tarragon sprigs.
2. Combine the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge the chicken thighs in the flour mixture and place skin-side down in the frying pan.
3. Cook the chicken for about 10 minutes until the skin is golden brown. Turn and cook for another 15-20 minutes or until the chicken is cooked through.
4. Add the mushrooms to the pan and cook in the chicken juices. When nicely sautéed add the cream and the spinach. Cook until the spinach is wilted, just a minute or two.
5. Taste the sauce and season with salt and pepper, as needed. Stir in the chopped tarragon and serve.

Try these other chicken recipes…

• Green Curry Chicken Thighs
• Crispy Chicken Thighs with Leeks and Mushrooms
• Panda Express Kung Pao Chicken Copycat Recipe

Recipe by Julia Platt Leonard
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.