Chicken Thighs with Creamy Mushroom Garlic Sauce Recipe

Ben Carraoli

Chicken Thighs with Creamy Mushroom Garlic Sauce 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.

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Prep Time 10

Cook Time 20

Ingredients Method Notes

Ingredients

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.

Method

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

Notes

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.