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.
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.)
Instructions
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.