Chicken Thighs with Creamy Mushroom Garlic Sauce
Seared bone-in chicken thighs simmered in a creamy sauce of browned mushrooms, garlic, thyme, and rosemary, all made in one skillet.
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.
Notes
Nutrition values are an estimate per serving (one thigh with sauce), based on 6 servings. Chicken is safe at 165°F (74°C) but bone-in thighs are most tender at about 175°F (79°C). Reheat gently so the cream sauce does not separate. Store leftovers in the refrigerator for up to 3 days.