Creamy Garlic Mushroom Chicken Thighs
A comforting one-skillet dish featuring succulent chicken thighs, savory mushrooms, and a luscious garlic cream sauce, perfect for busy weeknights or entertaining.
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.
Notes
To store leftovers, allow to cool, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently over low heat, adding chicken broth or water to loosen the sauce if needed. Can be frozen for up to 3 months.