Creamy Garlic Mushroom Chicken

The way cream transforms from separate liquid into velvety perfection still fascinates me every single time. I first made this on a dreary Tuesday when my grocery delivery accidentally sent double the mushrooms and I had to figure out what to do with them before they turned. The chicken was already thawing on the counter, so into the pan everything went. That happy accident changed our weeknight dinner rotation forever.

My sister-in-law stayed over last winter when she was going through a tough breakup, and I made this recipe without really thinking about it. She took three bites, put her fork down, and asked me to teach her how to cook something that actually tasted like comfort. We spent the next hour at the stove, talking and stirring while the sauce thickened. Now she makes it whenever she needs a reminder that good things still exist.

Ingredients

• 8 bone-in, skinless chicken thighs: The bone keeps the meat incredibly juicy and adds depth to the sauce as it simmers
• 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika: This trio creates a beautiful crust and the paprika adds subtle smokiness that cuts through the cream
• 2 tablespoons olive oil: Use a neutral oil with a decent smoke point since we are searing at medium-high heat
• 250 g cremini or white mushrooms, sliced: Cremini have a slightly earthier flavor but white mushrooms work perfectly fine too
• 6 garlic cloves, minced: Do not skimp here, the garlic mellows beautifully in the cream sauce
• 1 small yellow onion, finely chopped: The onion foundation is what makes the sauce taste restaurant-quality
• 250 ml chicken broth: Use a good quality broth you would drink on its own
• 180 ml heavy cream: The real deal creates that luxurious texture that makes this dish special
• 2 teaspoons Dijon mustard: Adds a subtle tang that balances the richness
• 1 teaspoon fresh thyme leaves: Fresh thyme pairs perfectly with both chicken and mushrooms
• 40 g grated Parmesan cheese: Stirred in at the end for umami and subtle salty depth
• 2 tablespoons chopped fresh parsley: Adds brightness and makes the final dish look gorgeous

Instructions

Season the chicken:

Pat those thighs completely dry with paper towels, then massage the salt, pepper, and smoked paprika into both sides really well

Sear to perfection:

Heat your olive oil in a large skillet until it shimmers, then place chicken in the pan and let it develop a golden crust for 5 to 6 minutes before flipping

Build the flavor base:

In the same gorgeous pan, toss in mushrooms and onion, letting them soften and turn golden before adding garlic for just one minute until it smells amazing

Create the sauce:

Pour in chicken broth while scraping up all those caramelized bits, then stir in cream, Dijon, and thyme until bubbles appear around the edges

Simmer together:

Nestle chicken back into the sauce and let it simmer uncovered for 15 to 18 minutes until everything thickens slightly

Finish with finesse:

Stir in Parmesan until it melts completely, taste and adjust seasoning, then scatter parsley over the top before serving

Save

This recipe became our anniversary tradition after I made it the first year we were married and my husband actually asked if we could have it every year instead of going out. The table was just us, cheap wine, and this bubbling skillet. It was perfect.

Make It Your Own

The beauty of this recipe lies in how forgiving it is. I have used half-and-half when I was out of cream, added spinach at the end for extra nutrition, and swapped white wine for some of the broth. Each variation teaches you something new about balance.

Serving Suggestions

Mashed potatoes are classic for good reason, but buttered egg noodles or roasted cauliflower work beautifully too. The most important thing is having something to catch every drop of that sauce.

Timing Is Everything

This dish comes together in about 45 minutes total, and most of that is hands-off simmering time. I usually get my sides going while the chicken sears, so everything hits the table hot together.

• Mushrooms release water as they cook, so do not rush the browning step
• Let the chicken rest for a few minutes before serving
• The sauce reheats beautifully if you need to make it ahead

Save

Some recipes are just good, but this one feels like coming home. I hope it brings that same comfort to your table.

Recipe FAQs

→ Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts can be used; just adjust cooking time to ensure thorough cooking without drying out the meat.

→ What mushrooms work best here?

Cremini or white mushrooms are ideal for their mild flavor and texture, which complement the creamy sauce well.

→ How do I make the sauce thicker?

Simmer the sauce uncovered after adding cream and broth, allowing it to reduce and thicken naturally before adding Parmesan.

→ Is this dish gluten-free?

It can be gluten-free if a gluten-free chicken broth is used and no other gluten-containing ingredients are added.

→ Can I swap heavy cream for a lighter option?

Yes, using half-and-half or a lighter cream alternative will create a lighter sauce, though it may be less rich.