There’s something incredibly satisfying about a hearty chicken dish that warms your soul. Creamy Garlic Mushroom Chicken Thighs is just that recipe—rich, savory, and oh-so-comforting. Picture sinking your fork into tender chicken, enveloped in a luscious garlic-infused cream sauce, with earthy mushrooms adding a lovely depth of flavor. This dish is perfect for weeknight dinners when you need a quick yet impressive meal to impress your family or guests.
Why you’ll love this dish
What makes this recipe a go-to for so many home cooks? For starters, it’s not only delicious but also remarkably easy to prepare. With ingredients that are likely already in your kitchen, you can whip this up in no time—making it ideal for busy weeknights or a cozy family dinner. The balance of richness and umami makes it kid-approved, while the sophisticated flavor profile appeals to adult palates as well.
“Absolutely loved this creamy garlic mushroom chicken! It was a hit at dinner, and I can’t wait to make it again.”
Step-by-step overview
Creating this delightful dish is straightforward and rewarding. You’ll start by searing the chicken thighs to achieve that ultimate crispy skin. Then, you’ll sauté mushrooms and garlic for an aromatic base before creating the rich, creamy sauce. Finally, the chicken is returned to the pan to absorb all those fabulous flavors.
What you’ll need
Here’s a simple ingredient list that packs a punch of flavor:
- 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
Feel free to swap chicken thighs for breasts if you prefer leaner meat, but the thighs do keep the dish tender and juicy.
Directions to follow
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until crispy and golden. Flip and cook for an additional 2-3 minutes, then set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms begin to brown and the garlic becomes fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, then stir in the heavy cream and let simmer until the sauce thickens.
- Nestle the chicken thighs back into the sauce, cover, and cook on low for 10-12 minutes until fully cooked and tender.
- Before serving, sprinkle with chopped parsley or thyme for that fresh touch.
How to plate and pair
Once you’ve made this dish, the presentation can elevate your dining experience. Serve the creamy garlic mushroom chicken thighs over a bed of fluffy rice or creamy mashed potatoes, allowing the sauce to soak in. Roasted vegetables or a fresh green salad make great accompaniments, adding balance to the richness of the dish.
Storage and reheating tips
Leftover creamy garlic mushroom chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. When reheating, warm it gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to maintain that creamy texture.
Helpful cooking tips
- Start with a hot skillet to ensure the chicken skin crisps up beautifully.
- Don’t rush the mushrooms; allowing them to brown adds depth of flavor.
- Adjust the consistency of the sauce by adding more chicken broth if it gets too thick.
Creative twists
Medieval flavors too, why not try adding a splash of white wine to the sauce for an extra layer of richness? You could also incorporate spinach or kale for a nutritious twist, or switch the herbs for rosemary or sage to give it a seasonal flair. The beauty of this recipe lies in its versatility!
Your questions answered
What can I substitute for heavy cream?
You can use half-and-half for a lighter version, or a plant-based cream for a dairy-free alternative.
Can I use boneless chicken thighs?
Absolutely! Just be mindful of the cooking time, adjusting as needed to ensure they’re cooked through.
How can I make this dish dairy-free?
Substituting heavy cream with coconut cream or a nut-based cream can maintain the richness while making it dairy-free.
This Creamy Garlic Mushroom Chicken Thighs recipe is not just a meal; it’s an experience of comfort that you’ll want to savor time and again!
PrintCreamy Garlic Mushroom Chicken Thighs
A hearty chicken dish featuring tender chicken thighs in a rich, creamy garlic and mushroom sauce, perfect for comforting weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
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
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until crispy and golden. Flip and cook for an additional 2-3 minutes, then set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms begin to brown and the garlic becomes fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, then stir in the heavy cream and let simmer until the sauce thickens.
- Nestle the chicken thighs back into the sauce, cover, and cook on low for 10-12 minutes until fully cooked and tender.
- Before serving, sprinkle with chopped parsley or thyme for that fresh touch.
Notes
For a lighter version, substitute heavy cream with half-and-half or plant-based cream. Use boneless chicken thighs if preferred, adjusting cooking time as necessary.