Creamy Garlic Mushroom Chicken Thighs
A simple one-skillet meal featuring crispy chicken thighs and a silky garlic mushroom sauce, perfect for weeknights or impressive enough for guests.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs Bone-in, skin-on give the best flavor and texture. Can substitute with boneless, skinless thighs.
- 1 tablespoon butter Helps with browning; use olive oil for dairy-free.
- 1 tablespoon olive oil Keeps the pan from burning.
- Salt and pepper, to taste Generously season for best flavor.
For the Sauce
- 8 oz fresh cremini or button mushrooms, diced Cremini offer more depth, but button mushrooms work fine.
- 3 cloves garlic, minced Adds a strong flavor base.
- 1/2 cup chicken broth Use low-sodium to control salt; can substitute with vegetable broth.
- 3/4 cup heavy cream Makes the sauce rich; can substitute with half-and-half for a lighter version.
To Serve
- 2 tablespoons fresh parsley or thyme, chopped Plus extra for garnish.
- Additional salt and pepper, to taste Adjust flavors before serving.
Instructions
Preparation
- Pat chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper.
Cooking
- 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 for about 2–3 minutes, then remove chicken and set aside.
- 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 and gently scrape up any browned bits from the pan, allowing the broth to reduce slightly.
- Stir in the heavy cream and let the sauce simmer gently until thickened.
- Nestle chicken thighs back into the sauce, reduce heat to low, cover, and cook for 10–12 minutes until chicken is cooked through.
Garnishing and Serving
- Sprinkle chopped fresh parsley or thyme over the top before serving.
Notes
For variations, add Dijon mustard for tang, stir in baby spinach for nutrients, or use a mix of mushrooms. Ensure to pat chicken dry for crisp skin and avoid overcrowding the pan.