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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.
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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.