These chicken thighs with creamy mushroom garlic sauce are a one-skillet dinner with crisp golden skin and juicy meat, simmered in a sauce of browned mushrooms, garlic, thyme, and cream. Searing the thighs first builds flavor in the pan, and everything else cooks in the same skillet. It feels restaurant-worthy but takes about an hour, most of it hands-off.
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Why This Mushroom Garlic Chicken Works
Bone-in, skin-on thighs stay tender through a long simmer, and the browned bits left in the pan become the base of the sauce. Cooking the mushrooms until they release their water and brown adds a deep, savory flavor. A little cream at the end makes the sauce silky and mellow.
- One skillet, with a rich sauce made from scratch.
- Crisp skin and very tender meat.
- Great over rice, pasta, or mashed potatoes.
- Good enough for company but easy on a weeknight.
Ingredients
The full amounts are in the recipe card below.
- 6 bone-in, skin-on chicken thighs
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme and 1 teaspoon dried rosemary (or 1 tablespoon each fresh)
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Pat the thighs very dry before seasoning. Dry skin browns and crisps, and wet skin steams.
How to Make Chicken Thighs with Mushroom Garlic Sauce
Season and Sear the Chicken
Season the thighs generously on both sides with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook for 5 to 7 minutes without moving it, until deep golden. Flip and cook for 3 to 4 minutes. Move the chicken to a plate and pour off all but about 1 tablespoon of fat.
Brown the Mushrooms and Garlic
Add the mushrooms to the same skillet and cook for 5 to 6 minutes, stirring now and then, until they release their liquid and brown. Add the garlic and cook for 1 minute until fragrant.
Build the Sauce
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir in the thyme and rosemary. Simmer for 2 minutes, then stir in the cream.
Simmer the Chicken
Return the chicken to the skillet, skin-side up, nestling it into the sauce without covering the skin. Cover and simmer over medium-low heat for 20 to 25 minutes, until the thickest part reads at least 175°F (79°C). The USDA safe minimum for chicken is 165°F, but thighs are more tender and easier to pull from the bone at 175°F. Uncover for the last 5 minutes to thicken the sauce, then taste and adjust the salt. Garnish with parsley.
How to Serve Chicken Thighs with Mushroom Sauce
Spoon the sauce over creamy mashed potatoes, rice, egg noodles, or crusty bread. Add a green vegetable like roasted green beans or steamed broccoli on the side. If you love mushrooms and garlic, our creamy garlic mushroom pasta is another cozy dinner.
How to Store and Reheat
Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream so the sauce does not separate. Freezing is possible but the cream sauce can change texture when thawed.
Tips and Variations
- Do not move the chicken while it sears skin-side down. It will release from the pan when the skin is properly browned.
- Use a large skillet so the mushrooms brown instead of steaming.
- Add a splash of dry white wine before the broth for more depth.
- Stir in a spoonful of Dijon mustard or a squeeze of lemon at the end for brightness.
- Use boneless, skinless thighs for a faster version and cut the simmer to about 12 to 15 minutes.
- Swap half-and-half for the cream for a lighter sauce.
- More chicken and mushroom ideas: our Dijon mushroom cream chicken.
- Want another way to cook thighs? Try our air fryer honey mustard chicken thighs or pressure cooker chicken thighs and rice.
FAQ
How do I know when the chicken thighs are done?
Use an instant-read thermometer in the thickest part, away from the bone. Chicken is safe at 165°F, but thighs are best at about 175°F.
Can I use boneless thighs?
Yes. Boneless, skinless thighs cook faster, about 12 to 15 minutes in the sauce, but you will not get crisp skin.
Why did my cream sauce split?
The sauce was probably boiled too hard. Keep it at a gentle simmer after the cream goes in.
Can I make it without cream?
You can use half-and-half or evaporated milk. The sauce will be a little thinner, and coconut cream is another dairy-free option.
What can I serve with mushroom garlic chicken?
Mashed potatoes, rice, pasta, or crusty bread to soak up the sauce, with a green vegetable on the side.
Chicken Thighs with Creamy Mushroom Garlic Sauce
Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs
- 8 oz cremini mushrooms sliced
- 4 garlic cloves minced
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Pat the chicken dry and season both sides generously with salt and pepper.
- Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken skin-side down for 5 to 7 minutes until deep golden, then flip and cook for 3 to 4 minutes. Move to a plate and pour off all but 1 tablespoon of fat.
- Add the mushrooms and cook for 5 to 6 minutes until browned. Add the garlic and cook for 1 minute.
- Pour in the broth, scraping up the browned bits. Stir in the thyme and rosemary and simmer for 2 minutes. Stir in the cream.
- Return the chicken to the skillet skin-side up. Cover and simmer over medium-low heat for 20 to 25 minutes until the thickest part reaches 175°F (79°C).
- Uncover for the last 5 minutes to thicken the sauce. Adjust the salt, garnish with parsley, and serve.
