Go Back
In the world of home cooking, few dishes can rival the comforting embrace of creamy mushroom chicken thighs. This recipe not only showcases the delightful marriage of tender, juicy chicken and a rich, savory sauce but also transforms a simple weeknight meal into a luxurious dining experience. Whether you're hosting a family gathering or craving a cozy dinner for two, creamy mushroom chicken thighs serve as the perfect centerpiece.

Creamy Mushroom Chicken Thighs

Indulge in the rich flavors of creamy mushroom chicken thighs, a perfect dish that elevates any weeknight meal into a gourmet experience. This recipe features juicy chicken thighs paired with earthy cremini mushrooms, fragrant garlic, and a luscious cream sauce. With simple steps, even novice cooks can create a comforting and flavorful dish that satisfies both family gatherings and intimate dinners. Explore the essential ingredients and cooking techniques to achieve culinary success with this delightful meal.
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 cup sliced cremini mushrooms

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides liberally with salt and pepper.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Sear for about 7-8 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it begins to soften. Add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are browned and tender.

        Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to release any brown bits. Stir in the heavy cream, Dijon mustard, onion powder, and dried thyme. Bring the mixture to a gentle simmer.

          Return the Chicken: Place the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over them. Reduce the heat to low, cover, and let simmer for 25-30 minutes until the chicken is cooked through and the flavors meld.

            Final Touch: After the chicken is cooked, taste the sauce and adjust the seasoning with salt and pepper as needed. If desired, you can thicken the sauce by simmering it uncovered for a few more minutes.

              Serve: Garnish with chopped fresh parsley and serve hot over mashed potatoes, rice, or pasta to soak up the creamy sauce.

                Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings