Creamy Garlic Mushroom Chicken Thighs (Printable)

Tender chicken thighs in a rich garlic mushroom cream sauce, ready in 45 minutes for an easy comforting dinner.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 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 - 3/4 cup heavy cream
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon fresh thyme leaves
13 - 1/3 cup grated Parmesan cheese

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in the pan, smooth side down, and sear for 5 to 6 minutes until golden brown. Flip and cook for an additional 3 to 4 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add sliced mushrooms and chopped onion. Cook for 4 to 5 minutes, stirring occasionally, until vegetables soften and develop golden color. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and thyme leaves. Bring the mixture to a gentle simmer.
05 - Return chicken thighs to the skillet, spooning some sauce over the top. Simmer uncovered for 15 to 18 minutes until chicken is cooked through and internal temperature reaches 165°F. The sauce should thicken slightly. Stir in Parmesan cheese until melted. Taste and adjust seasoning if needed.
06 - Sprinkle chopped fresh parsley over the dish just before serving. Pair with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.

# Expert Tips:

01 -
  • Its comfort food that feels fancy enough for company but comes together in under an hour
  • The sauce is absolutely legendary on anything it touches, from mashed potatoes to crusty bread
02 -
  • Pat the chicken absolutely dry before seating or youll never get that golden crust, just sad steamed chicken
  • Let the sauce simmer uncovered at the end, otherwise it stays too thin and watery
03 -
  • Dont rush the searing step, those browned bits are where all the depth comes from
  • Let the chicken rest for a few minutes before serving so it stays juicy

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