Creamy Garlic Mushroom Chicken Thighs
Creamy Garlic Mushroom Chicken Thighs is one of those comforting dishes that feels like a warm hug on a plate. I remember the first time I made this recipe—it was a chilly evening, and I was craving something rich and flavorful. This creamy dish, made with succulent chicken thighs, savory mushrooms, and a luscious garlic cream sauce, quickly became a staple in my cooking repertoire. It’s perfect for busy weeknights when you want something easy yet indulgent.
Reasons to try it
What makes this dish so enticing? For starters, it’s a one-skillet wonder, meaning you’ll have minimal cleanup afterward. This recipe is not only quick and straightforward to prepare, but it also strikes a balance of being hearty and elegant enough for entertaining. Whether you’re cooking for a family dinner or wanting to impress guests, this creamy garlic mushroom chicken is always a hit. Plus, the kids will love it!
“I made this for my family last week, and they couldn’t stop raving about the creamy sauce! It’s now a regular dish on our meal plan.” — Sarah R.
How this recipe comes together
Creating Creamy Garlic Mushroom Chicken Thighs is simple. First, you’ll want to sear the chicken thighs to perfection for that irresistible crispy skin—golden brown and mouthwatering. While the chicken rests, sauté the mushrooms and garlic until they are beautifully caramelized. Add chicken broth and cream to the pan, let it thicken, then nestle the chicken back in to absorb all those incredible flavors. Within about 30 minutes, you’ll have a comforting, creamy dish that will impress anyone at your table.
What you’ll need
Here’s a look at the key ingredients you’ll need to whip up this delicious recipe:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- Additional salt and pepper, to taste
Feel free to swap the cremini mushrooms for whatever type you have on hand, and if you’re looking for a lighter option, you can use half-and-half in place of heavy cream.
Step-by-step instructions
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Start by patting the chicken thighs dry with paper towels. This step is crucial for achieving that deeply crispy skin. Season both sides generously with salt and pepper.
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In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip and cook the other side for about 2-3 minutes, then remove the chicken and set aside.
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In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms release moisture and start to brown, and the garlic becomes aromatic.
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Pour in the chicken broth and use a wooden spoon to gently scrape up any browned bits from the pan—these bits add incredible flavor. Allow the broth to reduce slightly before stirring in the heavy cream and simmering gently until thickened.
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Nestle the chicken thighs back into the creamy mushroom sauce. Reduce the heat to low, cover, and cook for 10-12 minutes, until the chicken is cooked through and tender, and the sauce is infused with flavor.
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Before serving, sprinkle chopped fresh parsley or thyme over the top for a beautiful, vibrant finish.
Best ways to enjoy it
For an exquisite dining experience, plate the chicken thighs right from the skillet. The creamy sauce pairs beautifully with a variety of sides like buttery mashed potatoes, steamed vegetables, or a simple green salad. You can also serve it over pasta or rice to soak up all that luscious sauce.
Storage and reheating tips
To keep any leftovers fresh, allow the dish to cool to room temperature, then transfer it to an airtight container and refrigerate. It will stay good for up to 3 days. When reheating, make sure to do so gently over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. It can also be frozen for up to 3 months—just be sure to use a freezer-safe container.
Helpful cooking tips
- Always ensure your chicken thighs are patted dry; moisture can prevent that coveted crispy skin.
- If you want to add a little zing, consider adding a splash of white wine while sautéing the mushrooms for an extra depth of flavor.
- For a quicker prep, you can use pre-sliced mushrooms available in stores.
Creative twists
Feel free to customize this recipe to your liking! You can add spinach or kale for extra nutrition, switch out the chicken for pork chops, or even use a vegan cream substitute with sliced seitan for a plant-based option. For a spicier kick, a pinch of red pepper flakes can add that desired heat.
Common questions
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Just adjust the cooking time slightly as boneless thighs will cook faster.
What if I don’t have cream?
You can substitute with whole milk or half-and-half for a lighter version, although the sauce won’t be as rich.
How do I know when my chicken is done?
Using a meat thermometer, ensure the internal temperature has reached 165°F (74°C) for safety.
This Creamy Garlic Mushroom Chicken Thighs recipe is not just a meal; it’s a delightful experience that will make your dining moments even more special. Enjoy cooking, and relish every wonderful bite!
Creamy Garlic Mushroom Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Ensure they are patted dry for crispy skin.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced Feel free to swap for other types.
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 2 tablespoons fresh parsley or thyme, chopped Plus extra for garnish.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Cooking
- In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden.
- Flip and cook the other side for about 2-3 minutes, then remove the chicken and set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms release moisture and start to brown, and the garlic becomes aromatic.
- Pour in the chicken broth and use a wooden spoon to gently scrape up any browned bits from the pan. Allow the broth to reduce slightly before stirring in the heavy cream and simmering gently until thickened.
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce the heat to low, cover, and cook for 10-12 minutes, until the chicken is cooked through and tender, and the sauce is infused with flavor.
- Before serving, sprinkle chopped fresh parsley or thyme over the top for a beautiful finish.
