Creamy Garlic Mushroom Chicken (Printable)
Tender chicken in rich garlic mushroom cream sauce with fresh herbs.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Vegetables & Aromatics
05 - 2 tablespoons unsalted butter
06 - 10 ounces cremini or button mushrooms, sliced
07 - 6 garlic cloves, minced
08 - 1 small yellow onion, finely chopped
→ Sauce
09 - 3/4 cup chicken broth
10 - 1 cup heavy cream
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Finishing
15 - 2 tablespoons chopped fresh parsley
16 - 1 tablespoon chopped fresh chives (optional)
# How To Make:
01 - Pat the chicken thighs dry and season both sides evenly 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 until golden brown, about 5-6 minutes, then flip and cook 3-4 minutes more. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter, mushrooms, and chopped onion to the skillet. Sauté until mushrooms turn golden and onions soften, approximately 5-6 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the skillet. Simmer for 2 minutes to concentrate flavors.
06 - Add heavy cream, Dijon mustard, thyme, oregano, and red pepper flakes. Stir to blend thoroughly and bring to a gentle simmer.
07 - Return chicken thighs to the skillet, skin-side up. Spoon sauce over them, cover, and simmer gently for 15-20 minutes until internal temperature reaches 165°F (75°C).
08 - Remove the lid and simmer uncovered for 2-3 minutes to slightly thicken the sauce.
09 - Sprinkle chopped parsley and optional chives over the dish before plating.
# Expert Tips:
01 -
- Chicken thighs stay juicy and forgiving while the cream sauce turns silky and rich.
- It feels fancy enough for guests but comes together faster than takeout.
- The garlic and mushroom combination practically cooks itself once you stop overthinking it.
02 -
- Bone-in chicken thighs won't dry out the way breasts will. This is what makes the recipe so forgiving and why it belongs in your regular rotation.
- Don't skip the searing step. Those browned bits in the pan aren't just flavor, they're the foundation of everything that comes next.
- The sauce will thicken more as it cools, so if it looks a touch loose at the end, that's exactly right.
03 -
- Slice your mushrooms thick and let them brown properly instead of steaming them. The difference between gray mushrooms and golden mushrooms is patience and heat.
- If your cream looks like it might break, lower the heat immediately and stir gently. The whole dish stays smooth when you treat it with care.