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Why make this recipe
Reasons to try it
Creamy Garlic Mushroom Chicken Thighs is a delightful dish that brings comfort and flavor right to your table. This recipe is not only delicious but also quick to prepare, making it perfect for a weeknight dinner. The combination of rich, creamy sauce with tender chicken and savory mushrooms will have everyone asking for seconds. Plus, it’s budget-friendly, so you don’t have to break the bank to create a restaurant-quality meal at home!
How to make Creamy Garlic Mushroom Chicken Thighs
The cooking process explained
Making Creamy Garlic Mushroom Chicken Thighs is straightforward and involves a few simple steps:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz fresh cremini or button mushrooms, diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- Additional salt and pepper, to taste
Directions:
- Start by patting the chicken thighs dry with paper towels. This helps to achieve crispy skin. Season both sides with salt and pepper generously.
- In a large skillet, heat the butter and olive oil over medium-high heat. Place the chicken thighs skin-side down and sear them for 5-7 minutes until the skin is crispy and golden. Flip the chicken and cook the other side for about 2-3 minutes, then remove the chicken and set it aside.
- In the same skillet, add the diced mushrooms and minced garlic. Sauté for about 4-5 minutes until the mushrooms begin to brown and the garlic becomes fragrant.
- Pour in the chicken broth, scraping up the browned bits from the pan with a wooden spoon. Allow the broth to reduce slightly, then stir in the heavy cream. Let the sauce simmer gently until it thickens and becomes velvety.
- Return the chicken thighs to the skillet and nestle them in the creamy mushroom sauce. Reduce the heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through and tender.
- Sprinkle chopped parsley or thyme over the top before serving directly from the skillet, adding a fresh touch.
How to serve Creamy Garlic Mushroom Chicken Thighs
Creamy Garlic Mushroom Chicken Thighs pairs beautifully with a variety of sides. You can serve it over rice, pasta, or alongside mashed potatoes to soak up the delicious sauce. Steamed vegetables or a simple green salad can complete the meal, adding some nice color and freshness.
How to store Creamy Garlic Mushroom Chicken Thighs
If you have leftovers, store the chicken thighs in an airtight container in the refrigerator. They can be safely stored for up to three days. When you’re ready to enjoy them again, reheat gently on the stove or in the microwave. If you want to store it for longer, you can freeze it for up to three months. Just be sure to thaw it completely before reheating.
Tips to make Creamy Garlic Mushroom Chicken Thighs
- For extra flavor, consider marinating the chicken thighs for a few hours before cooking.
- If you like more garlic, feel free to add an extra clove or two to the sauce.
- Don’t skimp on drying the chicken skin; it’s the key to achieving that perfect crispy texture.
Variation
You can easily make this recipe your own. Substitute the mushrooms with spinach or kale for a different flavor profile. If you’re looking for a lighter option, use half-and-half instead of heavy cream.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless chicken thighs can be used, but you will need to reduce the cooking time slightly since they cook faster than bone-in thighs.
What can I use instead of heavy cream?
You can substitute heavy cream with whipped coconut cream or a mixture of milk and cornstarch for a lighter version, though this may alter the flavor slightly.
Can I make this dish in advance?
Yes! You can prepare the dish in advance and reheat it when you’re ready to serve. Just be careful not to overcook the chicken when reheating.
Creamy Garlic Mushroom Chicken Thighs
A delightful, quick-to-prepare dish featuring tender chicken thighs in a rich, creamy mushroom sauce, perfect for weeknight dinners.
Ingredients
Method
Preparation
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Cooking
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and sear them for 5-7 minutes until the skin is crispy and golden.
- Flip the chicken and cook the other side for about 2-3 minutes, then remove the chicken and set aside.
- In the same skillet, add the diced mushrooms and minced garlic, sauté for about 4-5 minutes until the mushrooms begin to brown.
- Pour in the chicken broth, scrape up the browned bits from the pan, and allow to reduce slightly.
- Stir in the heavy cream and let the sauce simmer gently until it thickens.
- Return the chicken thighs to the skillet, nestle them in the sauce, reduce heat to low, cover, and cook for 10-12 minutes until cooked through.
- Sprinkle chopped parsley or thyme before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
