I love making these Creamy Garlic Mushroom Chicken Thighs when I want a rich, comforting meal that feels a little indulgent but is still easy to pull together. The chicken turns out juicy and tender, and the creamy garlic mushroom sauce makes everything taste warm and satisfying.
Why You’ll Love This Recipe
I like this recipe because it’s made in one pan and packed with flavor. I enjoy how the mushrooms soak up the garlic cream sauce and how the chicken thighs stay moist and flavorful. It’s a perfect dinner for when I want something cozy without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 cups mushrooms, sliced
1 cup heavy cream
½ cup chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
2 tablespoons fresh parsley, chopped
Directions
I start by seasoning the chicken thighs with salt and black pepper on both sides. I heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4–5 minutes per side until golden. I remove the chicken from the pan and set it aside.
In the same skillet, I melt the butter and add the mushrooms. I cook them until they release their moisture and begin to brown. I stir in the garlic and cook for about 30 seconds until fragrant.
I pour in the chicken broth and let it simmer briefly, scraping up any browned bits from the pan. I add the heavy cream and dried thyme, stirring until the sauce is smooth. I return the chicken to the skillet and simmer everything together for about 10–12 minutes, until the chicken is fully cooked and the sauce thickens.
I finish by sprinkling fresh parsley over the top before serving.
Servings And Timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes
Variations
I sometimes add spinach to the sauce at the end for extra color and nutrients. When I want a deeper flavor, I add a splash of white cooking wine before the cream. I also enjoy using chicken breasts, adjusting the cooking time so they don’t dry out.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
FAQs
Can I use bone-in chicken thighs?
I use bone-in thighs sometimes and just extend the cooking time until they’re fully cooked.
What mushrooms work best?
I like using cremini or white mushrooms, but any variety works well.
Can I make this dairy-free?
I replace the cream with full-fat coconut milk when I want a dairy-free version.
How do I know the chicken is done?
I cook it until the internal temperature reaches 165°F (74°C).
What can I serve with this dish?
I like serving it with rice, mashed potatoes, or pasta to soak up the sauce.
Conclusion
I keep coming back to these Creamy Garlic Mushroom Chicken Thighs because they’re rich, comforting, and easy to make. It’s one of those recipes that feels special enough for guests but simple enough for a weeknight dinner.
