Creamy Garlic Mushroom Chicken Thighs
A cozy, creamy weeknight favorite that combines tender chicken thighs with a luscious garlic mushroom sauce.
Ingredients
Main ingredients
- 6 pieces bone-in, skin-on chicken thighs Skin crisps up beautifully; use boneless thighs for a quicker cook.
- 2 tablespoons olive oil Or use avocado oil for a higher smoke point.
- 3 tablespoons unsalted butter Adds silkiness to the sauce; dairy-free margarine works for a dairy-free version.
- 8 ounces cremini or baby bella mushrooms, sliced Button mushrooms work too; wild mushrooms add depth.
- 5 cloves garlic, minced The aromatic backbone of this comforting recipe.
- 1 small shallot, finely chopped Swap with yellow onion if needed.
- 1/2 cup dry white wine or chicken broth Wine adds brightness; broth keeps it alcohol-free.
- 1 cup heavy cream For the richest sauce, or use half-and-half for a lighter option.
- 1/2 cup low-sodium chicken broth Adjust for desired sauce thickness.
- 1 teaspoon Dijon mustard Balances the creaminess; skip if you prefer milder flavors.
- 1/4 cup grated Parmesan cheese Adds umami; omit for a milder sauce or use nutritional yeast for vegan approach.
- 1 tablespoon fresh thyme leaves or dried thyme Rosemary is a lovely substitute.
- as needed garnish chopped parsley Optional, for a fresh finish.
Instructions
Preparation
- Pat the chicken thighs dry and season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken skin-side down and sear for 6–8 minutes until golden brown and crisp; flip and cook 4 minutes more.
- Transfer to a plate.
Cooking
- Reduce heat to medium and add the butter to the skillet. When it foams, add the sliced mushrooms in a single layer. Let them brown undisturbed for 3–4 minutes to develop that nutty color.
- Stir in the minced garlic and shallot. Cook for 1 minute until fragrant.
- Pour in the white wine or chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce by half, about 2 minutes.
- Stir in the heavy cream, chicken broth, Dijon mustard, Parmesan, and thyme. Bring to a gentle simmer so the sauce thickens slightly.
- Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over them and simmer gently for 10 minutes, or until the internal temperature reaches 165°F (74°C).
- Garnish with chopped parsley and serve immediately, spooning plenty of mushrooms and sauce over the chicken.
Notes
For a festive twist, add a splash of Marsala wine and a handful of sun-dried tomatoes. Use coconut cream and dairy-free Parmesan for a dairy-free version. Add greens like spinach in the last minute of cooking for added nutrition.