Description
Whipping up creamy garlic mushroom chicken thighs feels like giving your taste buds a warm, comforting hug straight from the kitchen. Succulent chicken nestled in a rich, garlicky sauce with tender mushrooms makes dinner feel like a delightful culinary escape.
Ingredients
Scale
Main Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
Supporting Ingredients:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup chicken broth
Seasoning and Garnish:
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Season 4 chicken thighs generously with salt and pepper on all surfaces.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Carefully place chicken thighs skin-side down, searing for 6 minutes until golden and crispy.
- Flip chicken thighs and cook additional 5 minutes. Transfer chicken to a separate plate, keeping skin crisp.
- Add 8 ounces sliced mushrooms to the same skillet. Cook 5 minutes, stirring every minute until mushrooms brown and soften.
- Incorporate 4 minced garlic cloves, sautéing for 1 minute until fragrant without burning.
- Pour ½ cup chicken broth into skillet, scraping pan’s bottom to release caramelized bits.
- Stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Simmer sauce 4 minutes until slightly thickened.
- Return chicken thighs to skillet, coating with mushroom sauce. Reduce heat to 325°F and cover, cooking 12 minutes until chicken reaches 165°F internal temperature.
- Sprinkle ¼ cup Parmesan cheese into sauce, stirring until melted and smooth.
- Garnish with fresh chopped parsley and serve immediately while hot.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness, ensuring crispy skin and tender meat.
- Let the chicken rest at room temperature for 15 minutes before cooking to help it cook more evenly and develop a better sear.
- If your skillet doesn’t have a lid, cover it with aluminum foil during the final cooking stage to keep the chicken moist.
- For a low-carb version, replace heavy cream with full-fat coconut milk and serve alongside roasted vegetables instead of starchy sides.
- Prep Time: 5 minutes
- Cook Time: 30-37 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 135 mg