Creamy Garlic Mushroom Chicken Thighs
This creamy chicken dish is rich, garlicky, and perfect for a weeknight meal, featuring crispy chicken thighs in a silky mushroom sauce.
Ingredients
For the Chicken
- 4 pcs bone-in, skin-on chicken thighs Bone-in gives more flavor and stays juicier.
- to taste Salt
- to taste Pepper
For Cooking
- 1 tablespoon butter Adds richness.
- 1 tablespoon olive oil Raises smoke point.
For the Mushrooms & Sauce
- 8 oz fresh cremini or button mushrooms, diced Cremini give a deeper flavor.
- 3 cloves garlic, minced Adds depth of flavor.
- 1/2 cup chicken broth Scrap browned bits for flavor.
- 3/4 cup heavy cream For a lighter option, use half-and-half mixed with flour.
- 2 tablespoons fresh parsley or thyme, chopped Adds brightness.
- extra fresh parsley or thyme for garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
Cooking
- Sear the chicken thighs skin-side down for 5–7 minutes until the skin is golden. Flip and cook for 2–3 minutes, then remove from the skillet.
- In the same skillet, add the diced mushrooms and cook until golden, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Pour in 1/2 cup chicken broth, scrape up browned bits, and stir in 3/4 cup heavy cream. Let the sauce simmer for 2–4 minutes until it thickens.
- Nestle the seared chicken thighs back into the skillet, cover and simmer for 10–12 minutes, or until the chicken is cooked through.
- Remove the cover, sprinkle with 2 tablespoons chopped herbs, and let sit for 1–2 minutes before serving.
Serving Suggestions
- Serve over mashed potatoes, rice, or buttered noodles.
Notes
Dry skin ensures crispiness during searing. Use a meat thermometer for safe doneness at 165°F (74°C).