Creamy Garlic Mushroom Chicken Thigh
Juicy chicken thighs smothered in a rich, garlicky mushroom cream sauce. Perfectly savory and easy to make!
Nutrition
Calories: 420kcalCarbohydrates: 8gProtein: 32gFat: 30gSodium: 450mg
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless for a quicker cook time)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup mushrooms sliced (button or cremini)
- 1 cup heavy cream or half-and-half for a lighter version
- ½ cup chicken broth
- ½ tsp dried thyme or 1 tsp fresh
- ½ tsp paprika
- ¼ cup grated Parmesan cheese optional, for extra creaminess
- 1 tbsp chopped parsley for garnish
Instructions
- Season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken, skin-side down, for about 5 minutes until golden and crispy. Flip and cook for another 4 minutes. Remove from the skillet and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Add mushrooms and cook until softened (about 3-4 minutes).
- Pour in the chicken broth and stir to deglaze the pan. Lower the heat and add heavy cream, thyme, and Parmesan cheese. Let simmer for 2-3 minutes until slightly thickened.
- Return the chicken to the skillet, skin-side up. Cover and let it simmer on low for 10-12 minutes until the chicken is cooked through (internal temp 165°F/75°C).
- Sprinkle with fresh parsley and serve warm over rice, mashed potatoes, or pasta.
Notes
- Lighter Option: Swap heavy cream for half-and-half or Greek yogurt for a healthier alternative.
- Extra Flavor: Add a splash of white wine when sautéing mushrooms for a richer taste.
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