Description
Garlic mushroom chicken thighs bring serious comfort to your dinner table with rich, savory flavors that make weeknight cooking feel special. One-pan magic happens when tender chicken meets a silky sauce packed with earthy mushrooms and bold garlic notes.
Ingredients
Scale
Main Proteins:
- 6 bone-in, skin-on chicken thighs
Supporting Aromatics:
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley or thyme, chopped
Flavor Enhancers and Liquids:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup heavy cream
- 8 ounces cremini or button mushrooms, sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Thoroughly dry 6 bone-in, skin-on chicken thighs using paper towels. Season generously with 1 tsp salt and ½ tsp black pepper on all surfaces.
- Warm 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter melts and begins to sizzle.
- Carefully place chicken thighs skin-side down in hot skillet. Sear for exactly 6 minutes until skin turns deep golden brown and crispy.
- Flip chicken thighs and cook additional 2 minutes. Transfer to a clean plate, keeping skin side up.
- Reduce heat to medium. Add 8 oz sliced mushrooms and 4 minced garlic cloves to the same skillet. Sauté for 4-5 minutes until mushrooms release moisture and turn golden.
- Pour 1 cup chicken broth into skillet, scraping all browned bits from pan bottom with a wooden spoon.
- Stir in 1 cup heavy cream. Allow sauce to simmer and reduce for 3 minutes until slightly thickened.
- Return chicken thighs to skillet, skin facing up. Lower heat to medium-low, cover, and cook 10 minutes until internal temperature reaches 165°F.
- Sprinkle 2 tbsp freshly chopped parsley across the dish. Serve immediately while sauce remains warm and creamy.
Notes
- Always pat chicken thighs completely dry to ensure a crispy, golden skin that seals in moisture and flavor.
- Use a cast-iron skillet or heavy-bottomed pan for even heat distribution and the best possible sear on your chicken.
- Choose cremini or shiitake mushrooms for deeper, richer flavor that complements the creamy sauce perfectly.
- For a lighter version, swap heavy cream with half-and-half or coconut milk, and use chicken breasts instead of thighs.
- Prep Time: 5 minutes
- Cook Time: 21-26 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 399 kcal
- Sugar: 1 g
- Sodium: 247 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 124 mg