Creamy Garlic Mushroom Chicken (Printable Version)

Tender chicken thighs in a rich garlic mushroom sauce, perfect for an elegant weeknight dinner.

# What You'll Need:

→ Chicken

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

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 10 ounces cremini or button mushrooms, sliced
07 - 5 cloves garlic, minced
08 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme
09 - 1/2 cup chicken broth (gluten-free if needed)
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Pat chicken thighs dry and season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat, place chicken thighs skin-side down and sear for 5 to 7 minutes until golden brown; flip and cook 3 to 4 minutes more. Remove chicken and set aside.
03 - Discard excess fat from the skillet, leaving about 1 tablespoon. Melt butter over medium heat.
04 - Add sliced mushrooms to the skillet and cook for 4 to 5 minutes until browned and tender.
05 - Stir in minced garlic and thyme, cooking for 1 minute until aromatic.
06 - Pour in chicken broth and scrape any browned bits from the bottom of the pan; simmer for 2 minutes.
07 - Reduce heat and stir in heavy cream and grated Parmesan; simmer gently for about 3 minutes until sauce is slightly thickened.
08 - Nestle chicken thighs skin-side up into the sauce and spoon sauce over them.
09 - Cover skillet and simmer on low for 15 to 20 minutes until chicken is cooked through, reaching an internal temperature of 165°F.
10 - Sprinkle chopped fresh parsley over the chicken before serving.

# Expert Insights:

01 -
  • It tastes like youve been cooking all day, but youll be done in under an hour with minimal effort.
  • The sauce is so rich and garlicky that youll want to save every last drop for dipping.
  • Chicken thighs stay juicy and tender, no dry breast drama here.
  • You can dress it up for guests or keep it casual on a random weeknight.
02 -
  • Dont skip drying the chicken, wet skin will steam instead of crisp and youll miss that golden crust.
  • Let the chicken sear without moving it, patience is what gives you that restaurant-quality color.
  • If the sauce looks too thin, let it simmer uncovered for an extra minute or two before adding the chicken back.
  • Check the internal temp with a thermometer, guessing leads to overcooked or undercooked chicken.
03 -
  • Use a heavy skillet or cast iron pan, it holds heat better and gives you a more even sear on the chicken.
  • Grate the Parmesan fresh, the pre-shredded stuff has anti-caking agents that can make your sauce grainy instead of silky.
  • If youre doubling the recipe, work in batches so the pan stays hot and the chicken actually sears instead of steaming.
  • Taste the sauce before serving and adjust with a squeeze of lemon juice if it needs brightness or a pinch of salt if it tastes flat.

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