Creamy Garlic Mushroom Chicken (Printable View)

Tender chicken thighs cooked in a creamy garlic mushroom sauce with herbs and Parmesan.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ 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 - ¾ cup heavy cream
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
13 - ⅓ cup grated Parmesan cheese

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in the skillet, cooking the presentation side first for 5–6 minutes until deep golden brown. Flip and cook an additional 3–4 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add mushrooms and onion. Sauté for 4–5 minutes, stirring occasionally, until vegetables are softened and golden. Add minced garlic and cook for 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 of the skillet. Stir in heavy cream, Dijon mustard, and thyme leaves. Bring the mixture to a gentle simmer, stirring to combine.
05 - Return the seared chicken thighs to the skillet, nestling them into the sauce. Simmer uncovered for 15–18 minutes over medium-low heat, or until chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
06 - Remove skillet from heat. Stir in grated Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with fresh parsley just before serving.

# Expert Advice:

01 -
  • The sauce clings to everything like a warm hug, turning simple sides into something extraordinary
  • One skillet means minimal cleanup and maximum flavor concentration
  • Chicken thighs stay impossibly juicy even after simmering in cream
02 -
  • The sauce will continue thickening off heat, so do not reduce it too much in the pan
  • Patting chicken completely dry before seasoning is what actually creates the golden sear
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Cutting chicken thighs into smaller pieces speeds up cooking time if you are in a hurry
  • Grate your own Parmesan instead of buying pre-grated for better melting

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