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Creamy garlic mushroom chicken thighs served on a plate with herbs.

Creamy Garlic Mushroom Chicken Thighs

This creamy garlic mushroom chicken thighs recipe is perfect for busy weeknights, featuring crispy skin, a silky mushroom-garlic sauce, and tender meat. Quick and comforting, it's ideal for family dinners or casual date nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs
  • Salt and pepper to taste Salt and pepper, to taste
For the Sauce
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 oz fresh cremini or button mushrooms, diced (shiitake works if you prefer more umami)
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth (low-sodium if you want more control over salt)
  • 3/4 cup heavy cream
  • 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
  • Salt and pepper to taste Additional salt and pepper, to taste

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat the butter and olive oil in a large skillet over medium-high heat until the fat shimmers.
Cooking the Chicken
  1. Add the chicken thighs skin-side down. Press gently so the skin contacts the pan and sear for 5 to 7 minutes until the skin is deeply golden and crisp.
  2. Flip the thighs and cook 2 to 3 minutes on the meat side, then remove them to a plate and set aside.
Making the Sauce
  1. In the same skillet, add the diced mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until the mushrooms brown and their moisture reduces.
  2. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the broth reduce slightly for 1 to 2 minutes.
  4. Stir in the heavy cream and simmer gently until the sauce thickens a bit, 2 to 4 minutes. Taste and season with salt and pepper.
Finishing Touch
  1. Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and cook 10 to 12 minutes until the thighs reach an internal temperature of 165 F at the thickest part.
  2. Remove the lid, spoon some sauce over the thighs, and sprinkle with chopped parsley or thyme before serving.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 15gSodium: 600mgFiber: 1gSugar: 2g

Notes

Serve with mashed potatoes, buttered egg noodles, or steamed rice. For a lighter sauce, consider substituting half of the heavy cream with plain Greek yogurt, but add it off the heat to avoid curdling. Allow the chicken to rest for a few minutes after cooking for optimal juiciness.

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