These Chicken Thighs with Creamy Mushroom Garlic Sauce are pure comfort in a skillet crispy, golden skin, juicy meat, and a velvety, garlicky mushroom sauce that begs to be spooned over every bite. It’s a cozy, restaurant-worthy dinner that comes together easily on the stovetop, perfect for both weeknights and date nights at home.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels to help them brown well. Season generously on both sides with salt, pepper, paprika, and dried thyme.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Place the chicken thighs in the skillet skin-side down. Sear for 5–7 minutes, without moving them, until the skin is deep golden and crisp.
- Flip the chicken thighs and cook for another 5 minutes to brown the other side. Transfer the chicken to a plate and set aside (they will finish cooking in the sauce).
- In the same skillet, add the sliced mushrooms. Sauté over medium heat for 4–5 minutes, stirring occasionally, until they release their moisture and turn nicely browned.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant avoid browning the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze and add flavor.
- Reduce the heat to medium-low and stir in the heavy cream. Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the mushroom cream sauce over the tops.
- Cover the skillet with a lid, reduce the heat to low, and simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Garnish with freshly chopped parsley and serve hot with rice, pasta, mashed potatoes, or steamed vegetables.
Variation
- Swap the heavy cream for half-and-half for a slightly lighter sauce (simmer a bit longer to thicken).
- Add a handful of baby spinach or kale to the sauce in the last 3–4 minutes of cooking for extra color and nutrients.
- Use boneless, skinless chicken thighs instead; reduce the simmering time to about 15–18 minutes, or until cooked through.
Cooking Notes
- Let the chicken skin sear undisturbed so it turns deeply golden and crisp moving it too soon can cause sticking and tearing.
- Keep the sauce at a gentle simmer, not a rolling boil, to prevent the cream from separating and to keep the texture silky.
- If your skillet is crowded, brown the chicken in batches to maintain high heat and proper searing.
Serving Suggestions
- Serve over buttery mashed potatoes to soak up all the rich mushroom garlic sauce.
- Pair with al dente pasta or egg noodles and spoon plenty of sauce over the top for a cozy, bistro-style meal.
- Keep it lighter by serving with steamed green beans, roasted asparagus, or a simple mixed green salad.
Tips
- Dry the chicken thoroughly before seasoning to get better browning and crispier skin.
- Use room-temperature cream if possible; cold cream added to a very hot pan can cause the sauce to split more easily.
- Let the dish rest for 3–5 minutes off the heat before serving so the juices redistribute and the sauce slightly thickens.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use chicken breasts instead of thighs?
Yes. Use boneless, skinless chicken breasts, sear on both sides, then simmer gently in the sauce until they reach 165°F (75°C), about 15–20 minutes depending on thickness. - How can I make this ahead of time?
You can cook the chicken and sauce, cool completely, and refrigerate for up to 2 days. Reheat gently over low heat, adding a splash of cream or broth if the sauce thickens too much. - Can I freeze this dish?
The sauce contains cream, which can sometimes separate when frozen. If you freeze it, reheat very gently over low heat, whisking to bring the sauce back together and adding a bit of fresh cream if needed. - What mushrooms work best?
Cremini, button, or baby bella mushrooms are all great choices. You can also use a mix of wild mushrooms for a deeper, more earthy flavor.
Conclusion
These Chicken Thighs with Creamy Mushroom Garlic Sauce combine crispy, golden skin with a luscious, garlicky mushroom cream sauce for a skillet dinner that feels special with very little effort. Pair it with your favorite comfort sides and you’ve got a rich, satisfying meal worthy of both an easy weeknight and a cozy weekend gathering.
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Chicken Thighs With Creamy Mushroom Garlic Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
These Chicken Thighs with Creamy Mushroom Garlic Sauce are pure comfort in a skillet crispy, golden skin, juicy meat, and a velvety, garlicky mushroom sauce that begs to be spooned over every bite. It’s a cozy, restaurant-worthy dinner that comes together easily on the stovetop, perfect for both weeknights and date nights at home.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels to help them brown well. Season generously on both sides with salt, pepper, paprika, and dried thyme.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Place the chicken thighs in the skillet skin-side down. Sear for 5–7 minutes, without moving them, until the skin is deep golden and crisp.
- Flip the chicken thighs and cook for another 5 minutes to brown the other side. Transfer the chicken to a plate and set aside (they will finish cooking in the sauce).
- In the same skillet, add the sliced mushrooms. Sauté over medium heat for 4–5 minutes, stirring occasionally, until they release their moisture and turn nicely browned.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant avoid browning the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze and add flavor.
- Reduce the heat to medium-low and stir in the heavy cream. Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the mushroom cream sauce over the tops.
- Cover the skillet with a lid, reduce the heat to low, and simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Garnish with freshly chopped parsley and serve hot with rice, pasta, mashed potatoes, or steamed vegetables.
Notes
- Bring the chicken to room temperature for 15–20 minutes before cooking to help it sear evenly.
- If the sauce gets too thick, stir in a splash of extra chicken broth or cream until you reach your desired consistency.
- For extra depth of flavor, add a small splash of dry white wine when deglazing the pan, letting it simmer for a minute before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Skillet
- Cuisine: American, European-inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 165 mg
Keywords: chicken thighs with creamy mushroom garlic sauce, creamy mushroom chicken, skillet chicken thighs, easy chicken dinner, one-pan chicken recipe