Description
Creamy Garlic Mushroom Chicken Thighs Dinner with juicy chicken thighs, flavorful garlic, and creamy mushrooms. Comforting and crowd-pleasing recipe!
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs (approximately 6 thighs)
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 8 ounces (225g) mushrooms, sliced (cremini or button work best)
- 6–8 garlic cloves, minced (about 2–3 tablespoons)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken Pat the chicken thighs thoroughly dry with paper towels—this is crucial for achieving that perfect golden crust. Season generously with salt and freshly ground black pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 5-7 minutes until the skin turns golden brown and crispy. Flip and cook for another 5 minutes. Transfer the chicken to a plate and set aside. Don’t worry if it’s not fully cooked through—it’ll finish cooking in the sauce later.
- Step 2: Cook the Mushrooms In the same skillet with the rendered chicken fat, add butter and let it melt. Add the sliced mushrooms in a single layer (work in batches if necessary) and cook without stirring for 3-4 minutes until they begin to brown. Stir and continue cooking for another 2-3 minutes until golden all over. The mushrooms should reduce in size and develop a rich color.
- Step 3: Create the Sauce Base Reduce heat to medium and add the minced garlic and thyme to the mushrooms. Sauté for 30-60 seconds until fragrant—be careful not to burn the garlic as it can turn bitter quickly. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all those flavorful browned bits. Let the liquid reduce by half, about 3-4 minutes.
- Step 4: Finish the Creamy Sauce Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and add the Parmesan cheese, stirring until melted and incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should coat the back of a spoon but still be fluid enough to simmer around the chicken.
- Step 5: Return Chicken and Finish Cooking Nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices from the plate. Reduce heat to medium-low, partially cover the pan, and simmer for 10-12 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C). Spoon some sauce over the chicken occasionally during cooking to flavor the tops.
- Step 6: Serve Once the chicken is fully cooked, sprinkle with fresh chopped parsley. Serve your Creamy Garlic Mushroom Chicken Thighs Dinner immediately, spooning plenty of that luscious mushroom sauce over each portion.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380 calories per serving
- Sugar: 2g
- Sodium: 430mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 155mg