Creamy Garlic Mushroom Chicken (Printable)
Tender chicken thighs simmered in a creamy garlic and mushroom sauce for a comforting dish.
# What You’ll Need:
→ Chicken
01 - 8 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables & Aromatics
05 - 9 ounces cremini or button mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 medium onion, finely chopped
→ Sauce
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/2 cup chicken stock (use gluten-free if needed)
10 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
11 - 1 tablespoon grated Parmesan cheese (optional)
12 - 1 tablespoon fresh parsley, chopped
# How-To Steps:
01 - Pat chicken thighs dry with paper towels; season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5 to 7 minutes until golden brown. Flip and cook for an additional 3 to 4 minutes. Remove from skillet and set aside.
03 - Add mushrooms to the same skillet and sauté for 5 minutes until golden and tender. Add onion and cook for 2 to 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in chicken stock, scraping the skillet bottom to loosen browned bits. Stir in thyme.
05 - Lower heat to medium-low and stir in heavy cream and Parmesan cheese if using. Combine thoroughly.
06 - Nestle chicken thighs back into the skillet sauce. Cover and simmer for 15 to 20 minutes until chicken reaches an internal temperature of 165°F (74°C).
07 - Uncover, sprinkle chopped parsley over the dish, and serve immediately while hot.
# Expert Advice:
01 -
- Chicken thighs stay buttery and forgiving, never dry like breasts can be.
- That garlic-cream sauce is so good you'll find yourself scraping the pan and maybe even licking the spoon.
- It feels fancy enough for guests but comes together on a random weeknight without fuss.
02 -
- Cold cream hitting a hot pan can break and look curdled—that's why you reduce heat to medium-low first and add it slowly while stirring gently.
- Don't skip the searing step; those browned bits on the bottom of the pan are where the real flavor lives, and deglazing them is what makes the sauce incredible.
03 -
- Make this a few hours ahead and reheat gently on the stovetop—the flavors actually deepen and become more integrated.
- If your cream ever looks like it's breaking or separating, don't panic; whisk in a splash of cold stock and it usually comes right back together.