Creamy Garlic Mushroom Chicken Thighs

Creamy Garlic Mushroom Chicken Thighs

This Creamy Garlic Mushroom Chicken Thighs recipe is easy to make and feels like a special meal, filling your home with aroma and bringing the family together.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 700

Ingredients Method Notes

Ingredients

Chicken Thighs

4 pieces bone-in, skin-on chicken thighs Choose thighs about the same size for even cooking.
Salt and pepper to taste salt and pepper Season generously for crisp skin and seasoned meat.

Cooking Essentials

1 tablespoon butter Use real butter for a silky, rich finish.
1 tablespoon olive oil Olive oil raises the smoke point; can substitute with avocado oil.

Vegetables

8 oz fresh cremini or button mushrooms, diced Chop uniformly for even browning.
3 cloves garlic, minced Fresh garlic releases flavor quickly; add later if worried about burning.

Sauce Ingredients

1/2 cup chicken broth Low-sodium broth is recommended.
3/4 cup heavy cream For a lighter option, mix with milk and half-and-half.
2 tablespoons fresh parsley or thyme, chopped Add extra for garnish.

Seasoning

Additional salt and pepper, to taste Taste before serving and adjust as needed.

Method

Preparation

Pat chicken thighs dry with paper towels and season generously with salt and pepper.
Heat butter and olive oil in a large skillet over medium-high heat.

Cooking Chicken

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 for 2-3 minutes, then remove chicken and set aside.

Making the Sauce

In the same skillet, add diced mushrooms and minced garlic. Sauté for 4-5 minutes until mushrooms release moisture and start to brown.
Pour in chicken broth, scrape up any browned bits, and allow it to reduce slightly.
Stir in heavy cream and let the sauce simmer gently until thickened.

Finishing the Dish

Nestle chicken thighs back into the creamy mushroom sauce, cover, and cook on low for 10-12 minutes until cooked through.
Sprinkle chopped parsley or thyme over the top before serving.

Notes

Serve family-style from the skillet. Pair with mashed potatoes, rice, or roasted vegetables. Store leftovers in an airtight container for up to 3 days. Do not freeze the cream sauce.