Creamy Garlic Mushroom Chicken Thighs (Printable Version)

Tender chicken in a rich garlic mushroom cream sauce, ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 2 tablespoons olive oil

→ Vegetables & Aromatics

06 - 9 oz cremini or white mushrooms, sliced
07 - 6 garlic cloves, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1 cup chicken broth
10 - ¾ cup heavy cream
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon fresh thyme leaves
13 - ⅓ cup grated Parmesan cheese

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# Step-by-Step:

01 - Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, and smoked paprika on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken thighs in the pan and sear for 5-6 minutes until golden brown. Flip and cook for an additional 3-4 minutes. Transfer to a plate and set aside.
03 - Add sliced mushrooms and chopped onion to the same skillet. Sauté for 4-5 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and fresh thyme. Bring the mixture to a gentle simmer.
05 - Return chicken thighs to the skillet. Simmer uncovered for 15-18 minutes until chicken is fully cooked and sauce has thickened slightly.
06 - Stir in grated Parmesan cheese until melted and incorporated. Adjust seasoning with additional salt and pepper if needed.
07 - Sprinkle with fresh parsley just before serving.

# Expert Advice:

01 -
  • The sauce creates itself from the browned bits on the pan, which is basically kitchen magic
  • Everything cooks in one skillet, making cleanup almost too easy
  • The combination of garlic, cream, and mushrooms turns ordinary chicken into something you'd order at a restaurant
02 -
  • Patting the chicken dry is the difference between nicely browned meat and steamed gray pieces
  • Dont rush the initial sear, that brown crust is where most of the flavor lives
  • The sauce will continue thickening as it stands, so dont reduce it too much on the stove
03 -
  • Use a cast iron skillet if you have one, it holds heat better and creates superior browning
  • Let the chicken rest for 5 minutes before serving so the juices redistribute evenly

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