Creamy Garlic Mushroom Chicken (Printable Version)
Juicy chicken thighs in a rich creamy garlic mushroom sauce, ready in 45 minutes.
# What You Need:
→ Chicken
01 - 8 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 2 tablespoons olive oil
→ Vegetables & Aromatics
06 - 9 oz cremini or white mushrooms, sliced
07 - 6 garlic cloves, minced
08 - 1 small yellow onion, finely chopped
→ Sauce
09 - 1 cup chicken broth (gluten-free if needed)
10 - 3/4 cup heavy cream
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
13 - 1/3 cup grated Parmesan cheese
→ Garnish
14 - 2 tablespoons chopped fresh parsley
# How-To:
01 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs, top side down, and sear for 5-6 minutes until deep golden brown. Flip and cook 3-4 minutes longer. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add mushrooms and onion to the skillet, stirring occasionally for 4-5 minutes until softened and lightly browned. Add minced garlic and cook 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom. Stir in heavy cream, Dijon mustard, and thyme. Bring the mixture to a gentle simmer.
05 - Return chicken thighs to the skillet along with any accumulated juices. Simmer uncovered for 15-18 minutes, turning once halfway through, until chicken is cooked through (165°F internal temperature) and sauce has thickened slightly.
06 - Stir in grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with fresh parsley and serve hot.
# Expert Hints:
01 -
- The sauce comes together so effortlessly you will feel like a kitchen magician
- Leftovers taste even better after the flavors meld overnight
02 -
- Crowding the pan while searing chicken will steam it instead of creating that gorgeous crust
- Letting the sauce reduce uncovered at the end makes all the difference between watery and luxurious
03 -
- Using a mix of cremini and shiitake mushrooms adds wonderful depth and texture
- Let the chicken rest on the plate while you make the sauce so the juices redistribute