Name: Creamy Garlic Mushroom Chicken Thighs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs; Salt and black pepper, to taste; 2 tbsp olive oil or butter; 4 cloves garlic, minced; 8 oz mushrooms (cremini, baby bella, or white), sliced; 1/2 cup chicken broth; 3/4 cup heavy cream; 1/3 cup grated Parmesan cheese; 1 tsp fresh thyme or 1 tbsp fresh parsley, chopped; Optional: 1/4 cup chopped onion or shallots, pinch of red pepper flakes, 1 tbsp lemon juice

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Creamy Garlic Mushroom Chicken Thighs is a rich, savory skillet dinner that brings together golden-seared chicken, tender mushrooms, and a silky garlic cream sauce. I use boneless, skinless chicken thighs for maximum flavor and juiciness, then simmer everything together in one pan until the sauce is thick and full of bold garlic and mushroom goodness.

Why You’ll Love This Recipe

I love this dish because it’s incredibly flavorful without being complicated. The chicken thighs stay juicy and tender, the mushrooms soak up all that garlicky sauce, and the cream pulls everything together into a cozy, comforting meal. It’s great for weeknights but impressive enough for guests. I usually pair it with mashed potatoes, pasta, or crusty bread to soak up every drop of sauce. Creamy Garlic Mushroom Chicken Thighs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Salt and black pepper
Olive oil or butter
Garlic, minced
Mushrooms (cremini, baby bella, or white), sliced
Heavy cream
Chicken broth
Grated Parmesan cheese
Fresh thyme or parsley (for garnish)
Optional: onion or shallots, red pepper flakes, lemon juice for brightness

Directions

I season the chicken thighs with salt and pepper on both sides.
I heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4–5 minutes per side until golden and cooked through. Then I remove the chicken and set it aside.
In the same skillet, I add a bit more oil if needed and sauté the garlic (and onions, if using) for about 30 seconds.
I add the mushrooms and cook until they’re soft, browned, and have released their moisture—about 5–7 minutes.
I pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
I stir in the heavy cream and Parmesan, then simmer until the sauce thickens slightly, about 3–5 minutes.
I return the chicken to the pan, spoon the sauce over the top, and let it simmer together for another 3–5 minutes so the flavors blend.
I garnish with fresh thyme or parsley and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes around 10–15 minutes to prep and another 25 minutes to cook, so dinner is ready in roughly 35–40 minutes.

Variations

Sometimes I add spinach to the sauce for color and extra nutrition. I’ve also used bone-in thighs (with a longer cook time) or swapped the cream for half-and-half to lighten it up. For a dairy-free version, I use coconut cream and nutritional yeast in place of the cream and Parmesan—it still turns out rich and flavorful. A splash of lemon juice or dry white wine also adds brightness if I want to balance the richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. I avoid microwaving too long to keep the chicken juicy and the sauce creamy. Creamy Garlic Mushroom Chicken Thighs

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve made it with chicken breasts—just make sure not to overcook them since they’re leaner. I sometimes slice them in half for quicker cooking.

What kind of mushrooms work best?

I usually use cremini or baby bella mushrooms for their flavor, but white mushrooms or even a mix of wild mushrooms work great too.

How do I thicken the sauce more?

I simmer it a few extra minutes, or stir in a bit of extra Parmesan. If I want it even thicker, a small cornstarch slurry (cornstarch + water) can help.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs, especially if served with veggies or cauliflower mash instead of pasta or potatoes.

Can I make it ahead of time?

Yes, I’ve made it a day in advance and reheated it slowly on the stove. The sauce thickens more after sitting, so I usually add a splash of cream or broth when reheating.

Conclusion

Creamy Garlic Mushroom Chicken Thighs is one of those meals I always come back to. It’s simple, full of deep savory flavor, and works for both a cozy night in and a dinner with friends. The garlicky cream sauce, juicy chicken, and earthy mushrooms come together so beautifully—and I always make sure to have something on the side to soak up every bit of that sauce.