Creamy Garlic Mushroom Chicken (Print)

Tender chicken thighs simmered in a rich garlic and mushroom sauce for a flavorful dinner.

# Ingredient List:

→ Chicken

01 - 8 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Mushrooms & Aromatics

05 - 9 oz cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
08 - 1 tablespoon unsalted butter

→ Sauce

09 - 3/4 cup chicken broth
10 - 3/4 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon crushed red pepper flakes
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Pat the chicken thighs completely dry using paper towels. Generously season both sides of each thigh with salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in the pan and sear for 4-5 minutes per side until a deep golden-brown crust forms. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet, allowing it to melt and coat the bottom. Add sliced mushrooms and chopped onion, sautéing for 5-6 minutes until vegetables are softened and golden brown.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
06 - Add heavy cream, Dijon mustard, dried thyme, and red pepper flakes if desired. Stir thoroughly to combine all ingredients and allow the sauce to begin thickening.
07 - Return the seared chicken thighs to the skillet, spooning some sauce over each piece. Simmer uncovered for 15 minutes until chicken is fully cooked through and the sauce has reached a creamy, coating consistency.
08 - Stir in grated Parmesan cheese and half of the chopped parsley until cheese is melted and incorporated. Taste the sauce and adjust salt and pepper as needed.
09 - Plate the chicken thighs with generous amounts of sauce. Garnish with remaining fresh parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • The sauce becomes impossibly rich and velvety, coating every bite like a warm hug
  • Its one of those rare recipes that looks impressive but comes together with zero stress
02 -
  • Dont skip searing the chicken first, those browned bits create incredible depth in the sauce
  • The sauce will thicken as it cools slightly, so dont worry if it looks a bit loose while simmering
03 -
  • Use a wide skillet so the chicken sears properly instead of steaming
  • Let the sauce reduce uncovered, otherwise it wont thicken properly

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