Description
This creamy garlic mushroom chicken thighs recipe is cozy, rich, and perfect for weeknight dinners, ready in about half an hour.
Ingredients
Scale
- 4 chicken thighs
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- Add the seasoned chicken thighs skin-side down to the hot skillet. Cook until browned and crispy, about 6–7 minutes per side, and until the internal temperature reaches 165°F (74°C). Remove the chicken and set aside on a plate.
- In the same skillet, add the sliced mushrooms. Cook, stirring occasionally, until they soften and release their juices, about 4–5 minutes. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan — those bits add great flavor.
- Stir in the heavy cream and let the sauce simmer gently until it thickens slightly, about 3–5 minutes. Taste and adjust seasoning with salt and pepper.
- Return the chicken thighs to the skillet and spoon sauce over them. Simmer 1–2 minutes more so the chicken heats through and becomes coated in the sauce.
- Garnish with fresh parsley before serving.
Notes
Serve this chicken over buttered egg noodles, creamy mashed potatoes, steamed rice, or cauliflower rice. Add a simple green salad or roasted vegetables on the side for color and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg