Creamy Garlic Mushroom Chicken Thighs
Succulent chicken thighs simmered in a creamy garlic mushroom sauce, perfect for a comforting weeknight dinner or cozy gathering.
Ingredients
For the Base
- 4 pieces bone-in, skin-on chicken thighs
- to taste Salt and pepper
For the Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
To Serve
- 2 tablespoons fresh parsley or thyme, chopped Plus extra for garnish
- to taste Additional salt and pepper
Instructions
Preparation
- Pat chicken thighs dry with paper towels to help achieve crispy skin while cooking.
- Generously season both sides of the chicken thighs with salt and pepper.
Cooking
- In a large skillet over medium-high heat, heat butter and olive oil.
- 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 the diced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms release moisture, start to brown, and the garlic becomes fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan with a wooden spoon. Allow the broth to reduce slightly, then stir in the heavy cream.
- Let the sauce simmer gently until thickened and velvety.
- Nestle the chicken thighs back into the creamy mushroom sauce, reduce heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through and tender.
- Sprinkle the chopped fresh parsley or thyme over the top before serving directly from the skillet.
Notes
Crispy skin can be achieved by patting the chicken dry before cooking. For a lighter sauce, consider using half-and-half instead of heavy cream. Store leftovers in an airtight container in the fridge for up to 3 days.