Why Make This Recipe
Creamy Garlic Mushroom Chicken Thighs is a comforting and satisfying dish that brings warmth to any table. This recipe combines juicy chicken thighs with a rich, creamy sauce that includes mushrooms and garlic. It’s perfect for a weeknight dinner or a special occasion. The flavors meld beautifully, and it’s easy to prepare, making it a go-to meal for busy cooks.
How to Make Creamy Garlic Mushroom Chicken Thighs
Ingredients:
- 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
Directions:
- Pat chicken thighs dry with paper towels to ensure crispy skin during cooking. Season both sides generously with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip and cook the other side briefly, about 2-3 minutes, then remove chicken and set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until mushrooms release moisture and start to brown and the garlic becomes fragrant.
- Pour in chicken broth and gently scrape up any browned bits from the pan with a wooden spoon. Allow the broth to reduce slightly, then stir in the heavy cream. Let the sauce simmer gently until thickened and velvety.
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce 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.
- Sprinkle chopped fresh parsley or thyme over the top before serving directly from the skillet for a fresh, vibrant finish.
How to Serve Creamy Garlic Mushroom Chicken Thighs
Serve this dish warm, directly from the skillet for a rustic presentation. Pair it with mashed potatoes, rice, or a side of steamed vegetables to soak up the rich, creamy sauce. A fresh green salad can also complement the flavors beautifully.
How to Store Creamy Garlic Mushroom Chicken Thighs
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave until heated through. The creamy sauce may thicken as it cools, so you might need to add a splash of chicken broth or water when reheating.
Tips to Make Creamy Garlic Mushroom Chicken Thighs
- Make sure the chicken skin is dried well for better crispiness.
- You can experiment with different herbs such as rosemary or oregano for a unique flavor.
- If you prefer a lighter dish, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
Variation
For a healthier version, try using boneless, skinless chicken thighs. You can also add veggies like spinach or asparagus to the sauce for added nutrition and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may require a shorter cooking time since they cook faster than thighs.Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time and reheat it when ready to serve. Just ensure it’s heated thoroughly.What can I substitute for mushrooms?
If you don’t like mushrooms, you can leave them out or try using diced zucchini or bell peppers for a different texture and flavor.
Creamy Garlic Mushroom Chicken Thighs
Ingredients
Chicken and Seasoning
- 4 pieces bone-in, skin-on chicken thighs
- to taste Salt and pepper for seasoning
Cooking Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- to taste Additional salt and pepper for taste adjustment
Instructions
Preparation
- Pat chicken thighs dry with paper towels to ensure crispy skin during cooking. Season both sides generously with salt and pepper.
Cooking the Chicken
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden.
- Flip and cook the other side briefly, about 2-3 minutes, then remove chicken and set aside.
Making the Sauce
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until mushrooms release moisture and start to brown and the garlic becomes fragrant.
- Pour in chicken broth and gently scrape up any browned bits from the pan with a wooden spoon. Allow the broth to reduce slightly, then stir in the heavy cream. Let the sauce simmer gently until thickened and velvety.
Final Steps
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce 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.
- Sprinkle chopped fresh parsley or thyme over the top before serving directly from the skillet for a fresh, vibrant finish.