SPREAD LOVE

Quick & Easy Creamy Garlic Mushroom Chicken Thighs

Name: Quick & Easy Creamy Garlic Mushroom Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs; Salt and pepper, to taste; 1 tablespoon butter; 1 tablespoon olive oil; 8 oz fresh cremini or button mushrooms, diced; 3 garlic cloves, minced; 1/2 cup chicken broth; 3/4 cup heavy cream; 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)

This friendly, weeknight-ready dish pairs crispy, golden chicken thighs with a silky garlic-mushroom cream sauce that feels indulgent without fuss. If you love cozy one-pan dinners, this recipe delivers big flavor with minimal cleanup—try it alongside a simple starch for a complete meal. For another creamy, comforting chicken option, check out our creamy chicken and rice recipe which complements this style of cooking wonderfully.

Why make this recipe

Crispy skin and tender meat from searing then simmering in sauce — maximum texture contrast.
Fast, pantry-friendly ingredients that come together in about 40–50 minutes.
A versatile sauce that pairs with rice, pasta, mashed potatoes, or crusty bread.

In short: it’s an easy, impressive skillet meal that feels restaurant-quality but is straightforward enough for weeknights.

Step-by-Step Guide to Making Quick & Easy Creamy Garlic Mushroom Chicken Thighs

Ingredients

4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
8 oz fresh cremini or button mushrooms, diced
3 garlic cloves, minced
1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)

How to make — detailed steps and technique notes

Prepare Chicken
- Pat the chicken thighs dry with paper towels. Generous seasoning is key: sprinkle salt and pepper on all sides. Dry skin yields better browning and crispiness. Let them sit a few minutes while you heat the pan so the skin surface stays dry.
Sear Chicken
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place chicken thighs skin-side down. Sear undisturbed for 7–9 minutes until the skin is deeply golden and crispy. Flip and sear on the meat side for 3–5 minutes. Remove chicken to a plate and set aside.
- Technique tip: pressing lightly with a spatula during the first minute of contact helps skin make full contact with the pan for even browning. If the skin is stubbornly sticking, give it a little more time — it will release when a proper crust has formed.
Sauté Mushrooms and Garlic
- In the same skillet (add a little more butter or oil if needed), add the diced mushrooms. Sauté for 5–7 minutes until they release their moisture and brown beautifully. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Mushrooms should be nicely caramelized — this develops savory flavor (umami) that makes the sauce rich and deep-tasting.
Deglaze and Build Sauce
- Pour in 1/2 cup chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Let the broth reduce slightly for 2–3 minutes; this concentrates flavor and lifts all the delicious browned bits into the sauce. Stir in 3/4 cup heavy cream and bring the sauce to a gentle simmer. Season the sauce with additional salt and pepper to taste.
- If you prefer a thicker sauce, simmer a little longer; for a thinner sauce, add a splash more broth or reduce the cream slightly.
Simmer Chicken in Sauce
- Return the seared chicken thighs to the skillet, skin-side up, nestling them into the sauce. Cover the skillet and reduce heat to low. Let simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If desired, briefly broil for 2–3 minutes at the end to re-crisp skin — watch carefully to avoid burning.
- During simmering, the chicken absorbs flavors from the sauce while the sauce gains richness from the rendered chicken fat.
Finish and Serve
- Stir in 2 tablespoons of chopped fresh parsley or thyme. Taste and adjust seasoning as needed. Let the dish rest, covered, for 5–10 minutes before serving. Serve immediately, spooning extra sauce over the chicken, and garnish with additional fresh parsley or thyme.

Best Way to Store Quick & Easy Creamy Garlic Mushroom Chicken Thighs

Refrigerate: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: Cool completely, then freeze in a sealed, freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat gently on the stovetop over low heat until warmed through (internal temp 165°F / 74°C) or in a 350°F (175°C) oven for 10–15 minutes covered, to prevent the sauce from splitting.

How to Serve Quick & Easy Creamy Garlic Mushroom Chicken Thighs

Classic pairings: Serve over fluffy mashed potatoes, creamy polenta, buttered egg noodles, or steamed rice to soak up the sauce.
Lighter options: Pair with roasted or steamed vegetables (green beans, asparagus, or broccoli) and a side salad for a balanced plate.
Bread: A crusty baguette or garlic bread is perfect for mopping up every last drop of the sauce.
Wine pairing: A lightly oaked Chardonnay or a medium-bodied Pinot Noir complement the creaminess and mushroom notes nicely.

Tips to make Quick & Easy Creamy Garlic Mushroom Chicken Thighs

Use room-temperature chicken: Letting thighs sit at room temperature 15–20 minutes before cooking helps them cook more evenly.
Don’t crowd the pan: If your skillet is small, sear in batches so the skin crisps instead of steaming.
Adjust creaminess: For a lighter sauce, substitute half-and-half for heavy cream, but reduce simmer time to prevent curdling.
Garlic timing: Add garlic near the end of mushroom cooking to avoid burnt garlic, which turns bitter.

Variation (if any)

Mushrooms and herbs swap (bullet): Swap cremini for shiitake or baby bella mushrooms for a deeper, woodsy flavor. Replace parsley with thyme or rosemary for a more aromatic finish.
Protein swap (paragraph): If you prefer boneless thighs or chicken breasts, reduce the simmering time — boneless thighs take roughly 15–18 minutes and breasts may take 12–15 minutes depending on thickness. Keep an eye on internal temperature to avoid overcooking.

FAQs
Q: How do I keep the chicken skin crispy after simmering?
A: To re-crisp skin, briefly place the cooked, skin-side-up chicken under a preheated broiler for 1–3 minutes, watching closely. Alternatively, remove the chicken after simmering and reduce the sauce a bit, then return the chicken to warm briefly before serving.

Q: Can I make this dairy-free?
A: Yes. Substitute the heavy cream with an unsweetened full-fat coconut milk for creaminess, and use a dairy-free butter or additional olive oil. Be aware coconut milk will add a mild coconut flavor; for a more neutral option, try a unsweetened cashew cream.

How long will leftovers keep, and how should I reheat them?
Leftovers last 3–4 days in the fridge. Reheat gently in a skillet over low heat until warm, or in a 350°F (175°C) oven for 10–15 minutes covered. Add a splash of broth or cream if the sauce has thickened too much.

Additional common questions (brief list)

Can I use dried herbs? Yes — use about one-third the amount of dried herbs as fresh.
Is it safe to use a non-stick pan? Non-stick works for searing, but a stainless steel or cast-iron skillet will give better fond and browning.
Can this be made ahead? Yes — prepare through the simmer step, cool, refrigerate, then reheat and finish right before serving.

Cooking notes and deeper technique tips

Fond and flavor: Those browned bits left after searing (fond) are flavor gold. Deglazing with broth lifts that flavor into your sauce and makes it taste far richer than seasoning alone.
Controlling sauce thickness: If your sauce ends up too thin, remove the chicken and simmer the sauce to reduce; to thicken quickly, whisk in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until thickened. If too thick, thin with extra broth or a splash of milk.
Balancing the sauce: Taste after adding cream — a small squeeze of lemon or a teaspoon of Dijon mustard can brighten and deepen the finished sauce if it tastes one-dimensional. Add salt at the end to avoid over-salting while reducing.

Meal prep and make-ahead strategies

Make-ahead: You can sear the chicken and prepare the mushroom cream sauce a day ahead. Store separately for fresher texture; reheat the sauce gently and nestle the chicken back in to warm through.
Freezer-friendly meal kits: Assemble the seared chicken and raw sautéed mushrooms in freezer-safe containers with measured broth and cream (cream freezes poorly on its own, so add after thawing if possible). Thaw overnight in fridge, then finish on the stove.

Dietary substitutions and swaps

Low-carb/keto: This dish is naturally low-carb; serve over cauliflower mash or spiralized zucchini. Use full-fat cream to maintain richness.
Lighter option: Substitute half-and-half and add a touch of cornstarch for body, or use Greek yogurt stirred in off heat for tang (avoid boiling after adding yogurt to prevent curdling).
Gluten-free: This recipe is naturally gluten-free provided your chicken broth is certified gluten-free.

Leftover ideas and creative uses

Sandwiches: Shred leftover chicken and warm through the sauce, then pile onto toasted rolls with arugula for a decadent sandwich.
Pasta toss: Combine with cooked pasta and a handful of grated parmesan for a quick creamy pasta dish.
Baked gratin: Mix cut-up leftover chicken and sauce into cooked rice or potatoes, top with cheese, and bake until bubbly.

Chef’s troubleshooting

If the sauce splits: This usually happens when cream is boiled aggressively or when acid is added too late. Reduce heat, whisk in a splash of cold cream, or remove from heat and stir vigorously to bring it back together.
If chicken is undercooked but skin is crispy: Finish in a 375°F (190°C) oven for 8–12 minutes until internal temp reaches 165°F (74°C). Cover loosely with foil if the sauce needs to be contained.

A final note on flavor layering
Start with properly seasoned, well-seared chicken. Build depth with caramelized mushrooms and hit key flavor moments: savory (salt), fat (butter/cream), acid (a squeeze of lemon if needed), and freshness (herbs). The result is a balanced, comforting dish that looks and tastes elevated despite its simplicity.

Conclusion

If you want another popular variation with helpful step photos and tips, check out Chicken Thighs With Creamy Mushroom Garlic Sauce – Cafe Delites for extra inspiration. For a widely-tested community recipe with variations and user reviews, see Creamy Garlic and Mushroom Chicken Thighs Recipe.