Crispy Chicken Thighs with Creamy Mushroom Sauce

Ingredients

• 6 bone-in, skin-on chicken thighs, about 2½–3 lb
• 1½ teaspoons Minnezona Jalapeño Garlic Seasoning, divided
• ½ teaspoon kosher salt, or to taste
• 1 tablespoon neutral oil
• 12 oz cremini or baby bella mushrooms, sliced
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

Directions

1. Pat the chicken thighs very dry with paper towels. Season all over with 1 teaspoon Jalapeño Garlic Seasoning and the kosher salt, concentrating most of the seasoning on the meat side rather than heavily coating the skin.
2. Heat oven to 400°F. Place a large oven-safe skillet over medium heat and add the oil. Set chicken thighs skin-side down in the skillet while it is still warming. Cook 10–12 minutes without rushing, until the skin is deeply golden and crisp and releases easily from the pan.
3. Flip the thighs and cook 2 minutes on the meat side. Transfer the skillet to the oven and roast 15–20 minutes, until the thickest part of each thigh reaches at least 165°F without touching the bone. Transfer chicken to a plate and keep the skin uncovered so it stays crisp.
4. Carefully pour off all but about 1 tablespoon of fat from the skillet. Return it to medium heat. Add mushrooms and cook 5–7 minutes, stirring only occasionally, until well browned.
5. Add butter and shallot and cook 2 minutes. Stir in garlic and the remaining ½ teaspoon Jalapeño Garlic Seasoning and cook about 30 seconds.
6. Pour in white wine or ½ cup chicken broth and scrape up the browned bits from the skillet. Simmer until reduced by about half. Add the remaining chicken broth, heavy cream, Dijon and thyme. Simmer gently 4–6 minutes until the sauce lightly coats a spoon.
7. Taste the sauce and adjust seasoning only if needed. Return the chicken to the skillet meat-side down, keeping the crispy skin above the sauce. Warm for 2–3 minutes, spoon sauce around the thighs, finish with parsley and serve immediately.

Recipe Notes

• Dry chicken skin thoroughly before cooking; surface moisture works against crispness.
• Keep the finished skin above the mushroom sauce so it stays crisp.
• Chicken thighs are safe at 165°F; many people prefer the texture of thighs cooked closer to 175–185°F.
• For an alcohol-free version, replace the white wine with chicken broth and add 1 teaspoon fresh lemon juice at the end.
• Because Jalapeño Garlic is intended as a subtle background note here, taste the finished sauce before adding any extra seasoning.