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Creamy Garlic Mushroom Chicken Thighs, a delicious and comforting meal, are showcased in this featured image.
Lady Maria

Creamy Garlic Mushroom Chicken Thighs Ultimate

This Creamy Garlic Mushroom Chicken Thighs recipe delivers restaurant-quality flavor with ease. Juicy chicken thighs are smothered in a rich and decadent creamy garlic mushroom sauce, making it a perfect weeknight dinner or impressive dish for guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 boneless, skinless chicken thighs about 1.5-2 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon butter

Equipment

  • large skillet
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • knife
  • Cutting board
  • paper towels
  • spatula or tongs

Method
 

  1. Pat the chicken thighs dry with paper towels.
  2. In a bowl, combine the salt, pepper, garlic powder, and paprika.
  3. Rub the spice mixture evenly over both sides of the chicken thighs.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add the chicken thighs to the skillet in a single layer (don't overcrowd!). If you have too many, cook them in batches.
  6. Sear the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Remove the chicken from the skillet and set aside. Tent with foil to keep warm.
  8. Add another tablespoon of olive oil to the same skillet.
  9. Add the sliced mushrooms and cook for 5-7 minutes, or until they are softened and have released their moisture.
  10. Add the minced garlic and cook for about 1 minute, or until fragrant.
  11. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  12. Bring the broth to a simmer and let it reduce slightly for a few minutes.
  13. Stir in the heavy cream and Parmesan cheese.
  14. Season with salt and pepper to taste.
  15. Let the sauce simmer for a few minutes, or until it has thickened slightly.
  16. Stir in the butter for added richness.
  17. Stir in the chopped fresh parsley.
  18. Return the cooked chicken thighs to the skillet with the creamy garlic mushroom sauce.
  19. Spoon the sauce over the chicken to coat.
  20. Simmer for a few more minutes to allow the flavors to meld together.
  21. Serve hot over mashed potatoes, rice, pasta, or with roasted vegetables.

Notes

For extra flavor, deglaze the pan with a splash of white wine after cooking the mushrooms. Add a pinch of red pepper flakes for heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a splash of broth or cream if needed to thin the sauce.