This recipe takes simple chicken thighs and transforms them into a restaurant-worthy meal with a luscious creamy garlic mushroom sauce. It’s rich, hearty, and still easy enough for weeknights. I’ll share why this dish works so well, what ingredients you need, step-by-step instructions, flavor tips, and answers to common questions so you can master it at home.
Table of Contents
Why I Love This Recipe
Creamy Garlic Chicken Thighs with Mushroom Sauce hold a special spot in my kitchen. The first time I made it, I remember watching butter foam around garlic in the skillet, the aroma filling the room while chicken sizzled to a golden crust. Adding mushrooms and cream turned the pan into pure comfort food magic. When I served it over rice that night, it disappeared before I could blink.
Since then, it’s become my answer to “What’s for dinner?” when I need something cozy but impressive. The creamy garlic sauce clings to juicy chicken, while mushrooms add earthy depth. It pairs beautifully with pasta, rice, or bread for soaking. For weekends, I sometimes serve it with my Best Beef Chili with Pantry Ingredients to create a big, comforting spread.
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Easy Creamy Garlic Chicken Thighs with Mushroom Sauce
- Total Time: 40 minutes
- Yield: 4 servings
Description
Juicy chicken thighs seared golden and smothered in a creamy garlic mushroom sauce. Rich, hearty, and perfect for a comforting dinner.
Ingredients
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
250 g (8 oz) mushrooms, sliced
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken broth
1 tsp dried thyme or Italian seasoning
Salt and freshly ground black pepper, to taste
Optional garnish: chopped parsley or grated Parmesan
Instructions
1. Pat chicken thighs dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear thighs skin-side down for 6–7 minutes until golden, then flip for 5 minutes. Transfer to plate.
3. Lower heat to medium. Add butter, then garlic. Cook 30 seconds.
4. Add mushrooms and sauté 5 minutes until golden.
5. Pour in chicken broth, scraping browned bits. Stir in cream and thyme, simmer 3 minutes.
6. Return chicken to pan, skin-side up. Spoon sauce over, cover, and simmer 10 minutes until chicken reaches 74 °C (165 °F).
7. Remove from heat, garnish with parsley or Parmesan, and serve.
Notes
For deeper flavor, swap half the broth for dry white wine.
Stir in Parmesan at the end for a cheesier, thicker sauce.
Serve over pasta, rice, or bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 520
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 185 mg
Keywords: creamy garlic chicken thighs, mushroom sauce chicken, garlic chicken recipes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
- 250 g (about 8 oz) mushrooms, sliced
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth
- 1 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped parsley or grated Parmesan
Preparation
Step 1: Pat chicken thighs dry and season both sides with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 6–7 minutes until deeply golden. Flip and cook another 5 minutes. Transfer to a plate.
Step 3: Lower heat to medium. Add butter to the skillet. Stir in garlic and cook 30 seconds until fragrant.
Step 4: Add sliced mushrooms and sauté 5 minutes until tender and golden. Season lightly with salt.
Step 5: Pour in chicken broth, scraping up browned bits from the pan. Add cream and thyme, stirring until combined. Let simmer 3 minutes to thicken slightly.
Step 6: Return chicken to the pan, skin-side up. Spoon sauce over thighs. Cover and simmer 10 minutes, until chicken reaches 74 °C (165 °F) internally.
Step 7: Remove from heat, sprinkle with parsley or Parmesan, and serve hot over pasta, rice, or with bread.
Tip: For extra comfort, serve this alongside my Fall-Favorite Hearty Chili—it’s the ultimate weekend feast.
Keys to the Best Creamy Garlic Chicken
Sear the Chicken First
Searing locks in juices and adds a rich, caramelized flavor that carries into the sauce. Don’t skip this step—it’s what separates good from great.
Balance the Cream with Broth
Cream alone can be too heavy. The chicken broth lightens the sauce while still keeping it silky and indulgent.
Flavor Variations
Add White Wine
Swap half the broth for dry white wine to add brightness and depth. Simmer for a minute before adding cream so the alcohol cooks off.
Make It Cheesy
Stir in ¼ cup grated Parmesan at the end for a cheesier, thicker sauce. It adds saltiness and extra richness.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes—reduce cooking time by 5–7 minutes. They cook faster but still stay juicy in the creamy sauce.
Can I make this with chicken breast?
You can, but chicken thighs stay juicier and hold up better in a creamy sauce without drying out.
What mushrooms work best?
Button, cremini, or baby bella mushrooms all work well. For a deeper flavor, try shiitake or a mix.
Can I make it dairy-free?
Yes—swap cream for full-fat coconut milk. The flavor will shift slightly, but it’s still delicious.
Conclusion
Easy Creamy Garlic Chicken Thighs with Mushroom Sauce is the kind of dish that feels indulgent without being complicated. With golden seared chicken, buttery garlic, earthy mushrooms, and a velvety sauce, it’s a recipe you’ll want to make on repeat. Serve it with rice, pasta, or bread, and watch it disappear from the table as quickly as it came together. Just like Copycat Wendy’s Chili, it’s comfort food you’ll keep coming back to.