Creamy Garlic Mushroom Chicken Thighs (Printer-friendly)

Succulent chicken in a rich garlic mushroom sauce with fresh herbs.

# What you'll need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Vegetables & Aromatics

05 - 2 tablespoons unsalted butter
06 - 10 ounces cremini or button mushrooms, sliced
07 - 6 garlic cloves, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 3/4 cup chicken broth
10 - 1 cup heavy cream
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes

→ Finishing

15 - 2 tablespoons chopped fresh parsley
16 - 1 tablespoon chopped fresh chives

# Method:

01 - Pat the chicken thighs dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5–6 minutes until golden. Flip and cook for another 3–4 minutes. Transfer to a plate.
03 - Reduce heat to medium. Add butter, mushrooms, and onion to the skillet. Sauté for 5–6 minutes until mushrooms are golden and onion is softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
06 - Add heavy cream, Dijon mustard, thyme, oregano, and red pepper flakes. Stir to combine and bring to a gentle simmer.
07 - Return chicken thighs to the skillet skin-side up. Spoon sauce over the chicken. Cover and simmer for 15–20 minutes until chicken is cooked through (165°F).
08 - Uncover the skillet and simmer for another 2–3 minutes to allow the sauce to slightly thicken.
09 - Sprinkle with chopped fresh parsley and chives before serving.

# Expert Tips:

01 -
  • Bone-in thighs stay impossibly juicy and flavorful, making this feel restaurant-worthy but actually foolproof.
  • The whole thing comes together in under an hour, perfect for weeknight dinners when you want something that tastes like you fussed.
  • Cream and garlic are a proven team, and here they create a sauce so good you'll want to spoon it over everything on your plate.
02 -
  • Don't skip patting the chicken dry; it's the difference between crispy, golden skin and sad, steamed skin.
  • The cream will look thin at first, but it thickens as everything simmers together, so resist the urge to add cornstarch or extra thickening agents.
  • Bone-in thighs take longer to cook than breasts, but they're worth the wait because they stay tender and flavorful.
03 -
  • If your cream is cold when you add it, stir constantly so it integrates smoothly instead of creating little separated streaks in the sauce.
  • A splash of white wine in place of half the broth adds a subtle sophistication that makes people wonder what your secret is.
  • Leftover sauce tastes even better the next day, so don't hesitate to make this ahead and reheat gently.

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