Creamy garlic mushroom chicken thighs are one of my favorite comfort meals—rich, flavorful, and totally satisfying. The chicken comes out golden and juicy, simmered in a velvety garlic mushroom sauce that’s perfect for spooning over mashed potatoes, pasta, or rice. It’s a cozy one-pan dinner that feels fancy but is surprisingly easy to make.
Why You’ll Love This Recipe
I love this recipe because it’s packed with flavor and doesn’t require a ton of effort. The chicken thighs stay tender and juicy, and the creamy garlic mushroom sauce is pure comfort food. It’s a perfect weeknight dinner that’s still special enough for guests. And the best part? Everything cooks in one pan, so cleanup is quick.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
bone-in or boneless skinless chicken thighs
salt and black pepper
olive oil or butter
garlic (minced)
mushrooms (sliced – I like cremini or button)
chicken broth
heavy cream
parmesan cheese (grated)
fresh thyme or parsley (optional, for garnish)
Directions
I start by seasoning the chicken thighs with salt and pepper on both sides.
In a large skillet, I heat oil over medium-high heat and sear the chicken thighs until golden on both sides and cooked through. I remove them and set them aside.
In the same pan, I add the mushrooms and cook until they’re browned and tender. Then I stir in the garlic and cook for about 30 seconds.
I pour in the chicken broth and let it simmer to reduce slightly. Then I lower the heat and stir in the cream and parmesan cheese.
I let the sauce simmer gently until it thickens, then I return the chicken to the pan and spoon the sauce over it.
I simmer for a few more minutes to let everything come together, then garnish with fresh herbs and serve.
Servings and timing
This recipe makes about 4 servings and takes around 35–40 minutes total, including prep and cooking time. It’s great for both weeknight meals and Sunday dinners.
Variations
Sometimes I add a handful of spinach or baby kale to the sauce for a green boost. I’ve also used boneless chicken breasts (pounded to even thickness) when that’s what I have on hand. If I want even more richness, I stir in a little cream cheese or a splash of white wine. For a dairy-free option, I use coconut cream and skip the cheese—it still turns out flavorful and creamy.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet or microwave, adding a splash of broth or cream to keep the sauce smooth. I don’t recommend freezing the cream sauce—it can separate.
FAQs
Can I use canned mushrooms?
Fresh mushrooms work best for flavor and texture, but I’ve used well-drained canned mushrooms in a pinch.
Can I make it ahead?
Yes. I cook everything, then reheat it gently before serving. The sauce may thicken, so I add a splash of broth or cream if needed.
What can I serve with this?
I love it with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce. Roasted veggies or a simple green salad also pair well.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. I sometimes use half-and-half as a lighter option.
How do I get a golden sear on the chicken?
I pat the chicken dry before cooking and make sure the pan is hot. I let it cook undisturbed on each side for a few minutes until nicely browned.
Conclusion
Creamy garlic mushroom chicken thighs are one of those dishes that I come back to again and again. They’re flavorful, comforting, and always a hit at the table. Whether I’m making a cozy dinner for myself or sharing with friends or family, this one-pan meal never disappoints.
