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Creamy Garlic Mushroom Chicken Thighs

A delightful one-pan dish featuring juicy chicken thighs enveloped in a rich, creamy garlic mushroom sauce, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil for searing
  • 1 cup sliced mushrooms (cremini or button)
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream for a rich sauce
  • 1 teaspoon dried thyme
  • to taste salt and pepper for seasoning
  • as needed Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Season the chicken thighs generously with salt and pepper on both sides.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Sear for about 5-7 minutes until golden brown and crispy. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the sliced mushrooms. Sauté for about 4-5 minutes or until golden brown. Next, add the minced garlic and sauté for another minute until fragrant.
  3. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream and thyme. Bring the mixture to a simmer.
  4. Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low and cover the skillet. Let it simmer for about 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
  5. Taste the sauce and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.

Notes

For extra richness, you can use half-and-half instead of heavy cream, or try adding grated Parmesan cheese. If you need to thicken the sauce further, simmer it uncovered for a few extra minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.