why make this recipe
Creamy Garlic Mushroom Chicken Thighs is a delicious dish that brings together tender chicken, rich sauce, and earthy mushrooms. This recipe is perfect for a cozy family dinner or a special gathering. With its creamy texture and savory flavors, it is sure to satisfy everyone at the table. Plus, it is relatively easy to make and requires simple ingredients you may already have on hand.
how to make Creamy Garlic Mushroom Chicken Thighs
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 :
- Pat the chicken thighs dry with paper towels. This helps to make the skin crispy while cooking. Season both sides generously with salt and pepper.
- Heat the butter and olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip and cook the other side briefly 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 4-5 minutes until the mushrooms release moisture, begin to brown, and the garlic becomes fragrant.
- Pour in the chicken broth and gently scrape up any browned bits from the pan using a wooden spoon. Let the broth reduce slightly, then stir in the heavy cream. Allow the sauce to simmer gently until it thickens and becomes velvety.
- Nestle the chicken thighs back into the creamy mushroom sauce. Reduce heat to low, cover, and cook for 10-12 minutes until the chicken is cooked through and tender, allowing the sauce to infuse with flavor.
- Sprinkle chopped fresh parsley or thyme over the top before serving directly from the skillet for a fresh and vibrant finish.
how to serve Creamy Garlic Mushroom Chicken Thighs
Serve the creamy garlic mushroom chicken thighs hot, right from the skillet. This dish pairs well with rice, mashed potatoes, or a side of vegetables. You can also add a crisp salad to complete the meal. Garnish with extra parsley or thyme for that pop of color and freshness.
how to store Creamy Garlic Mushroom Chicken Thighs
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat until warmed through. You can also add a splash of chicken broth or cream while reheating to keep the sauce creamy.
tips to make Creamy Garlic Mushroom Chicken Thighs
- Make sure not to overcrowd the chicken in the skillet. Cooking them in batches helps avoid steaming and keeps the skin crispy.
- Feel free to experiment with different herbs, such as rosemary or dill, to customize the flavor.
- For an extra level of flavor, you can marinate the chicken thighs in garlic or herbs a few hours ahead of cooking.
variation
For a lighter version, you can use boneless, skinless chicken thighs or chicken breasts. You can also substitute half-and-half for the heavy cream if you want to reduce calories.
FAQs
1. Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs. Just make sure to thaw them completely before cooking to ensure even cooking.
2. How can I make this dish spicier?
To add some heat, consider adding red pepper flakes or diced jalapeños when sautéing the garlic and mushrooms.
3. Can I use other types of mushrooms?
Absolutely! Feel free to use your favorite mushrooms, such as shiitake, portobello, or even dried mushrooms soaked in water for extra flavor.
Creamy Garlic Mushroom Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A delicious dish featuring tender chicken thighs in a rich, creamy sauce with earthy mushrooms, perfect for family dinners or special gatherings.
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
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until crispy. Flip and cook for another 2-3 minutes, then remove chicken and set aside.
- In the same skillet, add diced mushrooms and minced garlic. Sauté for 4-5 minutes until mushrooms release moisture and garlic is fragrant.
- Pour in chicken broth, scrape up any browned bits from the pan. Let it reduce slightly, then stir in heavy cream and allow to simmer until thickened.
- Nestle chicken thighs back into the sauce. Reduce heat to low, cover, and cook for 10-12 minutes until chicken is cooked through and tender.
- Garnish with chopped parsley or thyme before serving.
Notes
To keep the sauce creamy while reheating leftovers, add a splash of chicken broth or cream.