Simple Chicken Thighs With Creamy Mushroom Garlic Sauce

WANT TO SAVE THIS RECIPE?

There’s something magical about the aroma of garlic, butter, and mushrooms mingling in a skillet. I still remember the first time I made this dish—it was a rainy evening, and I wanted something hearty without being heavy. The result? These juicy chicken thighs smothered in a rich, creamy mushroom garlic sauce that hit all the right notes. It’s simple enough for a weeknight dinner but elegant enough to serve guests.

This recipe has become a comfort food staple in my kitchen. The chicken thighs turn golden and crisp on the outside while staying juicy inside, and the creamy mushroom sauce wraps everything in a luscious hug. If you love cozy, soul-warming meals that come together in one pan with minimal fuss, you’re going to fall hard for this one.

---

Why You’ll Love This Simple Chicken Thighs With Creamy Mushroom Garlic Sauce

• One pan wonder – Fewer dishes, more flavor.
• Deep, comforting flavors – Earthy mushrooms, savory garlic, and creamy sauce.
• Perfectly seared chicken – Crispy outside, tender inside.
• Quick and easy – Ready in about 30 minutes.
• Great for leftovers – The sauce only gets better overnight.
• Crowd pleaser – Pairs well with pasta, rice, or crusty bread.

---

What Kind of Chicken Thighs Should I Use?

For this recipe, I always go with bone-in, skin-on chicken thighs. The skin crisps up beautifully when seared, and the bone helps retain moisture, making every bite juicy and flavorful. That said, boneless, skinless thighs will still work if you prefer a leaner option or want something that cooks a little faster. Just be sure to adjust the cooking time accordingly—boneless thighs will take a few minutes less.

If you’re feeling adventurous, you could even swap in chicken breasts, but I recommend pounding them slightly to ensure even cooking. The richness of the sauce complements the dark meat best, though, so I always circle back to thighs.

---

Options for Substitutions

This dish is incredibly flexible, which makes it ideal for weeknight cooking. Here are a few easy swaps if you’re missing something or want to tweak it to your taste:

• Mushrooms: Use cremini, button, or even portobello. Not a mushroom fan? Try chopped spinach or sun-dried tomatoes for a different vibe.
• Heavy cream: Swap with half-and-half or coconut cream for a dairy-free option. Keep in mind, this might thin the sauce slightly.
• Garlic: Fresh is best, but garlic powder can work in a pinch—use ½ teaspoon per clove.
• Chicken thighs: As mentioned, boneless thighs or chicken breasts are good alternatives.
• White wine: A dry white wine deepens the flavor. No wine? Use chicken broth with a splash of lemon juice or apple cider vinegar.
• Fresh herbs: No parsley? Try thyme, rosemary, or chives for a different flavor twist.

---

Ingredients for Simple Chicken Thighs With Creamy Mushroom Garlic Sauce

Each ingredient in this dish plays a role in building bold, comforting flavor. Here’s what you’ll need and why it matters:

---

Chicken thighs
The star of the show. Skin-on, bone-in thighs deliver juicy meat and golden, crispy skin.

Salt and black pepper
Essential for seasoning the chicken and bringing out the natural flavors of all ingredients.

Olive oil or butter
Used for searing the chicken and sautéing the mushrooms—adds richness and helps create that golden crust.

Garlic cloves
Aromatic and slightly sweet when cooked, garlic infuses the dish with its classic, warm flavor.

Mushrooms
They soak up the creamy sauce beautifully and add that earthy, umami depth that balances the richness.

Chicken broth
Deglazes the pan and builds the foundation for the sauce, lifting up all the caramelized bits from searing.

Heavy cream
Transforms the pan juices into a velvety, luxurious sauce that hugs the chicken and mushrooms perfectly.

Dijon mustard (optional)
Adds a subtle tang and complexity without overwhelming the dish.

Fresh parsley
For a burst of freshness and color right at the end—it finishes the dish with a pop.

---

Step-by-Step Instructions for Simple Chicken Thighs With Creamy Mushroom Garlic Sauce

Let’s bring everything together! This recipe comes together in one pan and a few easy steps. Here’s exactly how I make it:

---

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels—this is key for crisp skin. Season generously on both sides with salt and black pepper.

Heat olive oil (or butter) in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for about 6–8 minutes, or until the skin is golden and crisp. Flip and sear the other side for another 5 minutes. Remove chicken from the pan and set aside.

---

Step 2: Sauté the Mushrooms and Garlic

In the same skillet, add a touch more oil if needed. Toss in the sliced mushrooms and cook for about 5–6 minutes until browned and tender. Add minced garlic and sauté for 1 minute more until fragrant.

---

Step 3: Build the Sauce

Pour in the chicken broth to deglaze the pan, scraping up all the golden bits stuck to the bottom—this is where the flavor lives! Let it simmer for a couple of minutes to reduce slightly.

Add the heavy cream and stir to combine. If using Dijon mustard, stir that in now for an extra layer of flavor.

---

Step 4: Return Chicken to the Skillet

Nestle the seared chicken thighs back into the sauce, skin-side up. Spoon a bit of sauce over each piece. Reduce heat to low, cover, and let it simmer gently for 10–15 minutes, or until the chicken is fully cooked and the sauce is silky.

---

Step 5: Garnish and Serve

Uncover the skillet, sprinkle freshly chopped parsley on top, and serve warm. The sauce will be rich, creamy, and loaded with flavor.

---

How Long to Cook Simple Chicken Thighs With Creamy Mushroom Garlic Sauce

The cooking time depends a bit on the size and type of chicken thighs, but here’s a solid breakdown to follow:

• Searing the thighs: 6–8 minutes on the skin side + 5 minutes on the flip side. You’re looking for golden, crispy skin and a partial cook-through.
• Simmering in sauce: After returning the chicken to the pan, cover and simmer for 10–15 minutes on low heat. This finishes the cooking and infuses the meat with all that creamy, garlicky goodness.
• Internal temperature check: Use a meat thermometer to be sure—it should read 165°F (74°C) in the thickest part of the thigh.

Altogether, you’re looking at around 25–30 minutes of total cook time.

---

Tips for Perfect Chicken Thighs With Creamy Mushroom Garlic Sauce

Here’s how I make sure the dish turns out flawless every time:

• Pat the chicken dry before seasoning—this gives you a better sear and crispier skin.
• Don’t rush the browning. Let the skin crisp up undisturbed for best texture and flavor.
• Use a wide skillet to avoid overcrowding, so everything browns and simmers evenly.
• Deglaze properly—scrape all those caramelized bits off the pan when you add the broth. They’re flavor gold.
• Let the sauce simmer gently once you add cream—don’t boil or it may separate.
• Taste the sauce before serving. A pinch more salt or a squeeze of lemon juice can brighten everything.
• Finish with fresh herbs. It adds color and a fresh note that cuts through the richness.
• Rest the chicken for a couple minutes after cooking—just like steak, this helps lock in the juices.

---

Watch Out for These Mistakes While Cooking

Even a simple recipe like this one has a few places where things can go sideways if you’re not careful. Here’s what to watch for so your chicken thighs come out perfect every time:

• Skipping the pat-dry step: If the chicken skin is wet, it won’t crisp. Always pat it dry with paper towels before seasoning.
• Overcrowding the pan: This traps steam and stops browning. If your skillet isn’t big enough, sear the chicken in batches.
• Turning the chicken too early: Let it sear undisturbed so a proper golden crust can form.
• Boiling the cream: High heat can break the sauce. Keep it at a gentle simmer once the cream goes in.
• Under-seasoning: Always taste your sauce before serving. Mushrooms and cream love salt—don’t be shy.
• Overcooking the chicken: Dry chicken ruins the vibe. Use a thermometer to make sure you hit 165°F and no higher.
• Forgetting to deglaze: All that golden flavor in the pan should go into the sauce—don’t skip this!
• Serving too soon: Letting the dish rest for just 3–5 minutes before serving helps meld the flavors and keep the chicken juicy.

---

What to Serve With Simple Chicken Thighs With Creamy Mushroom Garlic Sauce?

This dish pairs well with all kinds of cozy sides that soak up that creamy sauce. Here are 8 of my go-to accompaniments:

Mashed Potatoes

Creamy mashed potatoes make the ultimate comfort combo with the rich mushroom sauce.

Buttery Egg Noodles

Wide egg noodles hold the sauce beautifully—quick and classic.

Garlic Rice

Fluffy rice with a touch of garlic balances out the richness while keeping things simple.

Crusty Bread

A chunk of rustic sourdough or baguette is perfect for sopping up every drop of sauce.

Steamed Green Beans

A light, snappy side that adds a bit of freshness and crunch to the meal.

Roasted Asparagus

Tossed with olive oil, salt, and pepper, then roasted until tender and slightly charred.

Polenta

Soft and creamy polenta makes a luxurious base for the chicken and sauce.

Side Salad with Lemon Vinaigrette

Something light and acidic helps cut through the richness—this does the job beautifully.

---

Storage Instructions

Leftovers of this dish are pure gold. The sauce thickens slightly overnight and gets even more flavorful. Here’s how to store and reheat it properly:

• Refrigerator: Transfer cooled chicken and sauce into an airtight container. Store in the fridge for up to 3–4 days.
• Freezer: You can freeze it, but the cream sauce may separate a little when thawed. If you do, use a freezer-safe container and consume within 2 months.
• Reheating: Warm gently in a skillet over low heat with a splash of broth or cream to bring the sauce back to life. Microwave works too—just use 50–70% power and cover loosely.

Avoid reheating multiple times to keep the chicken from drying out and the sauce from becoming oily.

---

Estimated Nutrition (Per Serving – Based on 4 Servings)

Please note these are approximate values and can vary based on specific ingredients used:

• Calories: 420–480 kcal
• Protein: 25–30g
• Fat: 30–35g
• Carbohydrates: 6–8g
• Sugar: 2–3g
• Fiber: 1–2g
• Sodium: 450–600mg
• Cholesterol: 110–130mg

This dish is naturally low in carbs and high in protein, making it a great choice for low-carb or keto-inspired meals—just be mindful of portion size if you’re watching fat or sodium.

---

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs cook a bit faster, so reduce the simmer time by about 5 minutes. Just keep an eye on the internal temp—165°F is your goal.

What’s the best substitute for heavy cream?

Half-and-half works if you want something lighter, or use coconut cream for a dairy-free twist. Just note: the sauce may be slightly less thick and rich.

Can I make this dish ahead of time?

Yes! This is a great make-ahead meal. Just store the chicken and sauce separately and reheat gently when ready to serve. The flavors actually deepen overnight.

Will this work with chicken breasts?

It will, but they can dry out more easily than thighs. If using breasts, consider pounding them to even thickness and watch the cook time closely.

Can I add veggies to the sauce?

Definitely. Spinach, kale, or even chopped zucchini would blend beautifully into the sauce. Add them just after the garlic and cook until tender.

What kind of mushrooms should I use?

Cremini, white button, or baby bella mushrooms all work well. Feel free to mix and match for more complexity.

Is this gluten-free?

Yes, this dish is naturally gluten-free as long as your broth and mustard (if using) are certified GF. Always double-check ingredient labels.

Can I double the recipe?

Totally! Just make sure your pan is big enough to sear the chicken in batches and simmer evenly without overcrowding.

---

Conclusion

Simple Chicken Thighs With Creamy Mushroom Garlic Sauce is the kind of dish that feels like a warm hug after a long day. It’s hearty, flavorful, and comes together without a fuss—perfect for a cozy dinner, a last-minute get-together, or even a meal prep superstar. I always find myself scooping extra sauce over everything—it’s just that good.

---

Print