These chicken thighs are juicy and tender, smothered in a rich and creamy mushroom garlic sauce. It’s comfort food at its best, perfect for a cozy dinner!
Honestly, who can resist that creamy sauce? Pour it over rice or pasta and you’ll be instant best friends with your plate! 🍽️ I love how quick it is to make, too—dinner in a flash!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for flavor and juiciness. If you’re looking for a lighter option, boneless, skinless thighs or chicken breasts work too but may not be as moist.
Mushrooms: Cremini mushrooms give a nice depth, but button mushrooms are also great. If you can’t find them, try shiitake or portobello for variety. Canned mushrooms are a last resort but lack fresh flavor.
Heavy Cream: This brings the creaminess to the sauce. For a lighter version, you can substitute half-and-half or coconut cream for a non-dairy option, though the flavor will slightly differ.
Dijon Mustard: This adds a tangy depth. If you don’t have it, use whole grain mustard or yellow mustard as a substitute, though the taste will vary a bit.
Parmesan Cheese: Freshly grated enhances the sauce’s flavor. If you’re lactose intolerant, a dairy-free cheese can be a good alternative, or nutritional yeast for a cheesy flavor without dairy.
How Do I Get the Perfect Sear on Chicken Thighs?
Getting a crispy skin on chicken thighs is crucial for flavor. Start with a hot skillet and enough oil to coat the bottom. Don’t overcrowd the pan; if needed, do it in batches.
- Season generously with salt and pepper before searing.
- Place the thighs skin-side down in the hot oil and don’t move them for about 5-7 minutes.
- Flip once golden brown and cook for another 5 minutes until slightly cooked through.
This technique helps lock in moisture and creates that tasty, crispy skin everyone loves!
How to Make Chicken Thighs With Creamy Mushroom Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Mushroom Garlic Sauce:
- 8 oz (225g) mushrooms, sliced (such as cremini or button mushrooms)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and around 30-40 minutes of cooking. In total, you’ll be spending about 50 minutes in the kitchen to serve up this creamy delight!
Step-by-Step Instructions:
1. Season the Chicken:
Start by generously seasoning the chicken thighs with salt and pepper on both sides. This will add flavor and help create a crispy skin when cooked!
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, place the seasoned chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes, or until the skin turns golden brown and crispy. Then, flip the chicken thighs over and cook for another 5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Mushrooms and Garlic:
Using the same skillet, add the sliced mushrooms. Cook them for about 5 minutes, or until they are browned and softened. Then, add the minced garlic to the skillet and sauté for another minute until the garlic is fragrant.
4. Add the Broth:
Pour in the chicken broth, making sure to scrape up any delicious brown bits stuck to the bottom of the skillet – those add so much flavor! Let the mixture simmer for about 2 minutes.
5. Create the Creamy Sauce:
Stir in the heavy cream, Dijon mustard, and dried thyme. Allow the sauce to simmer for about 3-4 minutes until it starts to thicken up a bit.
6. Return the Chicken:
Bring the chicken thighs back to the skillet and spoon some of the sauce over them. Lower the heat, cover the skillet, and let the chicken cook for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C). This will help keep the meat juicy and flavorful!
7. Finish the Sauce:
Once the chicken is cooked through, stir in the grated Parmesan cheese and mix well until melted into the sauce. If you like, taste and add more salt and pepper to suit your preferences!
8. Serve and Enjoy:
Garnish your chicken with chopped fresh parsley for a lovely touch and serve it warm. This dish pairs wonderfully with rice or mashed potatoes to soak up that creamy mushroom garlic sauce. Enjoy every bite!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Yes, boneless chicken thighs work just fine! Just reduce the cooking time slightly since they cook faster. Sear them for about 4-5 minutes on each side until golden, then follow the rest of the recipe as instructed.
What Can I Substitute for Heavy Cream?
If you’d prefer a lighter option, you can substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch to help thicken the sauce. Just simmer longer to achieve your desired consistency.
How Do I Store Leftover Creamy Mushroom Garlic Sauce?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen the sauce, as it may thicken after cooling.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add vegetables like spinach, peas, or bell peppers. Just add them in during the last few minutes of cooking to keep their vibrant color and texture. Enjoy getting creative!
