Do Share Recipe

I can’t tell you how much I love making this chicken thighs with creamy mushroom garlic sauce recipe! Every time I cook it, the house fills with the most amazing aroma of garlic and mushrooms. The chicken comes out so juicy and tender, perfectly coated with a rich, velvety sauce that’s irresistible.

I usually make this on busy weeknights because it’s quick, fuss-free, and feels like a restaurant-quality meal. Honestly, it’s my go-to comfort food that never fails to impress. You can also enjoy Buttermilk Fried Crispy Chicken Burger Recipe for a fun twist on chicken or try something lighter like Easy Ginger Soy Cod.

Ingredients

Here’s what you’ll need to make this flavorful dish, along with a few tips to get it just right:

Chicken thighs – 6 boneless, skinless, patted dry to ensure a perfect sear. You can also use chicken breasts, but pound them thin for even cooking.
Mushrooms – 250g brown mushrooms, sliced. Brown mushrooms give the best umami flavor; avoid freezing as they release too much water.
Heavy cream – 1 cup for a rich, creamy sauce that clings beautifully to the chicken.
Garlic – 4 cloves, minced. Fresh garlic is key for a robust, aromatic sauce.
Butter – 2 tablespoons for sautéing the mushrooms; adds richness.
Olive oil – 1 tablespoon to sear the chicken and prevent sticking.
Onion powder – 1 teaspoon for subtle sweetness.
Garlic powder – 1 teaspoon to enhance flavor.
Salt and pepper – to taste for seasoning.
Dried rosemary – ½ teaspoon, optional but adds depth.
Dried thyme – ½ teaspoon for herbal aroma.
Parmesan cheese – ¼ cup, freshly grated for a cheesy, salty finish.
Fresh parsley – 2 tablespoons, chopped for garnish.

Note: several servings as a note of full line under the ingredients as per the ingredients quantity.

Variations

You can easily tweak this recipe to suit dietary preferences or flavor twists:

Dairy-free: Use coconut cream or almond cream instead of heavy cream and vegan Parmesan.
Low-carb: Serve over zucchini noodles or cauliflower mash.
Extra flavor: Add a splash of white wine when sautéing mushrooms for a richer sauce.
Herb swap: Fresh thyme or oregano works beautifully in place of dried herbs.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet or frying pan – for searing chicken and cooking the sauce.
Knife – to slice mushrooms and mince garlic.
Cutting board – for safe and easy chopping.
Measuring cups and spoons – to get ingredient quantities just right.
Spatula or tongs – to turn the chicken without breaking it.

How to Make Chicken Thighs with Creamy Mushroom Garlic Sauce Recipe

Prepare the Seasoning

I mix onion powder, garlic powder, dried herbs, salt, and pepper in a small bowl. This simple blend ensures the chicken is flavorful from the start and complements the creamy sauce perfectly.

Season the Chicken

Pat the chicken dry to remove excess moisture, then coat evenly with the seasoning mix. Dry chicken sears better and creates a golden crust that locks in juices.

Sear the Chicken

Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3–4 minutes on each side until golden brown, then set aside on a plate while making the sauce.

Sauté the Mushrooms

In the same pan, melt butter and sauté sliced mushrooms until soft and golden. Add garlic and herbs, cooking briefly to release aromatic flavors without burning.

Make the Sauce

Pour in the heavy cream and simmer gently. Stir in Parmesan cheese until it melts into a smooth, thick sauce that clings to every mushroom and chicken piece.

Finish and Serve

Return chicken to the pan and coat with sauce. Garnish with chopped parsley and serve immediately for a comforting, creamy dish.

Additional Tips for Making this Recipe Better

I always pat the chicken dry before searing; it makes a huge difference in texture.
I like to let the sauce simmer gently, not boil, so it thickens evenly.
Freshly grated Parmesan gives a richer flavor than pre-grated cheese.
I sometimes add a squeeze of lemon juice at the end to brighten the flavors.
Cooking mushrooms in butter first gives them a deeper, caramelized taste I can’t resist.

How to Serve Chicken Thighs with Creamy Mushroom Garlic Sauce Recipe

This dish is versatile and pairs well with many sides. I love serving it over creamy mashed potatoes, al dente pasta, or fluffy rice. For a low-carb option, zucchini noodles or mashed cauliflower work beautifully. Garnish with chopped parsley or a sprinkle of Parmesan for a visually appealing, restaurant-style presentation.

Nutritional Information

Here’s what you can expect in each serving:

Calories: Approximately 420 kcal – rich but satisfying.
Protein: 35g – thanks to tender chicken thighs.
Carbohydrates: 6g – mostly from mushrooms and cream.
Fat: 28g – from cream, butter, and chicken; makes the sauce luxuriously creamy.

Make Ahead and Storage

Refrigeration

Store leftover chicken in an airtight container in the fridge for up to 3 days. I find reheating slowly on the stove with a splash of milk keeps the sauce creamy.

Freezing

You can freeze cooked chicken thighs with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

I recommend reheating on low-medium heat on the stovetop, adding a little cream or milk to bring back the velvety texture.

Why You’ll Love This Recipe

Here’s why I keep making this dish over and over:

Quick and easy – Ready in just 30 minutes, perfect for weeknights.
Versatile – Works over rice, pasta, or low-carb options like zucchini noodles.
Restaurant-quality flavors – Juicy chicken with creamy, garlicky mushroom sauce.
Customizable – Swap herbs, cheese, or cream for different dietary needs.
Comfort food – A hearty, satisfying meal that everyone loves.

Ben Carraoli