why make this recipe
Creamy Garlic Mushroom Chicken Thighs is a comforting dish that is both rich in flavor and easy to prepare. The combination of tender chicken thighs, savory garlic, and earthy mushrooms creates a delightful meal that warms the heart. Whether you’re cooking for family or friends, this recipe is sure to impress with its creamy sauce and delicious taste. It’s perfect for a weeknight dinner or a special occasion.
how to make Creamy Garlic Mushroom Chicken Thighs
Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- Additional salt and pepper, to taste
Directions:
- Pat chicken thighs dry with paper towels to ensure crispy skin during cooking. Season both sides generously with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip and cook the other side briefly, about 2-3 minutes, then remove chicken and set aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until mushrooms release moisture and start to brown and the garlic becomes fragrant.
- Pour in chicken broth and gently scrape up any browned bits from the pan with a wooden spoon. Allow the broth to reduce slightly, then stir in the heavy cream. Let the sauce simmer gently until thickened and velvety.
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through and tender and the sauce is infused with flavor.
- Sprinkle chopped fresh parsley or thyme over the top before serving directly from the skillet for a fresh, vibrant finish.
how to serve Creamy Garlic Mushroom Chicken Thighs
Serve this dish hot, right from the skillet. You can pair it with mashed potatoes, rice, or a side of steamed vegetables to soak up the creamy sauce. For an elegant touch, garnish with additional chopped parsley or thyme.
how to store Creamy Garlic Mushroom Chicken Thighs
If you have leftovers, let the chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
tips to make Creamy Garlic Mushroom Chicken Thighs
- For extra flavor, consider marinating the chicken thighs in herbs and olive oil for a few hours before cooking.
- Use a mix of mushrooms for a more complex flavor. Shiitake or oyster mushrooms work well with this dish.
- If you prefer a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
variation
You can also add spinach or kale to the sauce for added nutrition and color. Just toss in a couple of handfuls while the sauce simmers to wilt them down.
FAQs
1. Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used. Adjust the cooking time, as they may cook faster.
2. Can I make this recipe ahead of time?
You can prepare the chicken and sauce ahead of time. Just reheat gently before serving.
3. What can I use instead of chicken broth?
You can use vegetable broth or even white wine for a different flavor in the sauce.
Creamy Garlic Mushroom Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth can substitute with vegetable broth or white wine
- 3/4 cup heavy cream can substitute with half-and-half or a non-dairy alternative
- 2 tablespoons fresh parsley or thyme, chopped plus extra for garnish
- Salt and pepper, to taste
Instructions
Preparation
- Pat chicken thighs dry with paper towels to ensure crispy skin during cooking. Season both sides generously with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden.
- Flip and cook the other side briefly, about 2-3 minutes, then remove chicken and set aside.
Cooking
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for 4-5 minutes until mushrooms release moisture and start to brown, and the garlic becomes fragrant.
- Pour in chicken broth and gently scrape up any browned bits from the pan with a wooden spoon. Allow the broth to reduce slightly.
- Stir in the heavy cream and let the sauce simmer gently until thickened and velvety.
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through and tender.
Serving
- Sprinkle chopped fresh parsley or thyme over the top before serving directly from the skillet for a fresh, vibrant finish.
