Creamy garlic mushroom chicken thighs served on a plate with herbs

Creamy Garlic Mushroom Chicken Thighs

ByAnika Bloom
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Introduction

A few years ago, I found myself searching for a recipe that could wrap around my family like a warm blanket on a chilly evening. That’s when I stumbled upon Creamy Garlic Mushroom Chicken Thighs. The silky sauce laced with garlic and the earthy mushrooms made it an instant favorite. I remember the first time I made this dish; the aroma wafted through the kitchen, drawing my family together around the dinner table, each of us eager to dive into a warm bowl of comfort. This dish holds a special place in my heart as it reminds me of family gatherings and cozy evenings spent savoring hearty food together.

Why It’s a Reader Favorite

What makes this recipe truly special is its simplicity and heartiness. Not only does it bring a deliciously creamy texture to the table, but it’s also quick to prepare a blessing for busy weeknights. Packed with flavor and wholesome ingredients, this dish is family-approved and sure to satisfy even the pickiest eaters. You’ll love how quickly it comes together, making it a go-to recipe for any occasion.

Creamy Garlic Mushroom Chicken Thighs – Comfort Food That Warms the Soul

Ingredients You’ll Need

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

For the Mushroom Sauce:

  • 8 ounces mushrooms, sliced (cremini or button work well)
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon thyme (fresh or dried)
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Choose good quality chicken thighs for a more succulent and flavorful dish, and don’t be shy about using fresh herbs for that extra pop of flavor.

How to Prepare This Recipe

  1. Step 1: Begin by seasoning the chicken thighs generously with salt and pepper on both sides.
  2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Cook for 6-7 minutes until the skin is golden brown and crispy.
  3. Step 3: Flip the chicken thighs over and cook for another 6-7 minutes until browned. Remove the chicken from the skillet and set aside on a plate.
  4. Step 4: In the same skillet, add the sliced mushrooms and sauté for about 5 minutes or until they are soft and browned.
  5. Step 5: Add the minced garlic and sauté for an additional 30 seconds, stirring frequently to avoid burning.
  6. Step 6: Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any flavorful bits. Bring it to a simmer.
  7. Step 7: Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer for about 2-3 minutes until it thickens slightly.
  8. Step 8: Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and let it simmer for about 15 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  9. Step 9: Garnish with fresh parsley before serving.

Cooking Tips & Substitutions

  • For a lighter version, feel free to substitute heavy cream with half-and-half or a non-dairy alternative like coconut milk.
  • If you don’t have Dijon mustard, yellow mustard can work in a pinch, though it may alter the flavor slightly.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave.

Serving Ideas

  • Serve this creamy chicken dish over a bed of mashed potatoes or rice to soak up that delicious sauce.
  • Pair it with steamed green beans or a fresh mixed salad to balance the richness of the dish.
  • Consider a glass of white wine, like Chardonnay, to complement the flavors beautifully.

Your Questions, Answered

  • Can I make this recipe ahead of time? Yes, it can be made a day ahead. Reheat gently before serving.
  • Can I freeze the leftovers? Yes, the dish freezes well. Just allow it to cool completely before transferring to a freezer-safe container.
  • What can I use instead of heavy cream? Try half-and-half or canned coconut milk for a lighter option.
  • How do I prevent the dish from becoming watery? Ensure that you allow the sauce to simmer and thicken before serving.
  • Can I make this vegetarian or dairy-free? Yes, use tofu or a plant-based chicken substitute and coconut milk for creaminess.

Conclusion

Creamy Garlic Mushroom Chicken Thighs is more than just a recipe it’s a dish that brings warmth, joy, and comfort to any table. The rich flavors of the sauce combined with perfectly cooked chicken thighs create a meal that invites everyone to gather and share stories, laughter, and good company. I encourage you to try this recipe, share your own family’s variations, and perhaps make it a new tradition in your home. With each bite, you’ll understand why this dish holds a cherished place in so many hearts.

“Absolutely delicious! The creamy sauce was a hit with my kids, and I loved how easy it was to make. A new family favorite!”

Creamy garlic mushroom chicken thighs served on a plate with herbs

Creamy Garlic Mushroom Chicken Thighs

A comforting dish featuring chicken thighs in a creamy garlic and mushroom sauce, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Choose good quality chicken thighs for a more succulent and flavorful dish.
  • to taste Salt and pepper To season the chicken.
  • 2 tablespoons olive oil For cooking the chicken.
For the Mushroom Sauce
  • 8 ounces mushrooms, sliced (cremini or button) Fresh mushrooms enhance the flavor.
  • 4 cloves garlic, minced Adds rich flavor to the sauce.
  • 1 cup chicken broth Base for the sauce.
  • 1 cup heavy cream Can substitute with half-and-half or a non-dairy option.
  • 1 tablespoon Dijon mustard Adds depth of flavor.
  • 1 teaspoon thyme (fresh or dried) Enhances the savory notes.
  • to taste Salt and pepper To season the sauce.
  • Fresh parsley, for garnish Adds a pop of color.

Method
 

Preparation
  1. Begin by seasoning the chicken thighs generously with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Cook for 6-7 minutes until the skin is golden brown and crispy.
  4. Flip the chicken thighs over and cook for another 6-7 minutes until browned. Remove the chicken from the skillet and set aside on a plate.
Cooking the Sauce
  1. In the same skillet, add the sliced mushrooms and sauté for about 5 minutes or until they are soft and browned.
  2. Add the minced garlic and sauté for an additional 30 seconds, stirring frequently to avoid burning.
  3. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any flavorful bits. Bring it to a simmer.
  4. Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer for about 2-3 minutes until it thickens slightly.
  5. Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and let it simmer for about 15 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  6. Garnish with fresh parsley before serving.

Notes

For a lighter version, feel free to substitute heavy cream with half-and-half or a non-dairy alternative like coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave.
Anika Bloom
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