Description
This Creamy Garlic Mushroom Chicken Thighs recipe features tender, bone-in chicken seared to crispy perfection and simmered in a rich, velvety sauce made from garlic, mushrooms, cream, and fresh herbs. Perfect for an elegant yet easy weeknight dinner, this dish delivers comforting flavors and a luscious texture that pairs beautifully with rice, mashed potatoes, or crusty bread.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- Salt and pepper, to taste
Mushroom Sauce
- 8 oz fresh cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon fresh thyme leaves or 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides to ensure a flavorful, crispy crust when seared.
- Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 6 to 8 minutes. Flip the chicken and cook for an additional 5 minutes. Remove chicken from the skillet and set aside temporarily.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and sauté until they release their juices and become tender, about 5 minutes. Add the minced garlic and cook just until fragrant, being careful to avoid bitterness.
- Deglaze and Simmer Sauce: Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Stir in the heavy cream and simmer gently, allowing the sauce to thicken slightly.
- Cook Chicken in Sauce: Place the seared chicken thighs back into the creamy mushroom sauce. Reduce heat to medium-low and cook for another 10 to 12 minutes until the chicken is fully cooked and tender.
- Garnish and Serve: Just before serving, sprinkle fresh thyme leaves or chopped parsley over the dish to add brightness and a fresh herbal note.
Notes
- For extra crispy skin, make sure the chicken thighs are thoroughly dried before seasoning and searing.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich.
- Serve over mashed potatoes, rice, or with crusty bread to soak up the creamy sauce.
- Fresh herbs like thyme or parsley add freshness but can be omitted or substituted based on preference.
- If bone-in chicken isn’t available, boneless skin-on thighs can be used, adjusting cooking time accordingly.
