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Creamy Garlic Mushroom Chicken Thighs

A delightful blend of savory chicken, rich cream, and earthy mushrooms that creates a symphony of flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, boneless and skinless
  • 2 cups mushrooms, sliced (any variety you prefer)
  • 4 cloves garlic, minced
  • 1 cup heavy cream can substitute with half-and-half for a lighter option
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parsley for garnish for color and freshness

Method
 

Preparation
  1. Season the boneless, skinless chicken thighs with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs to the skillet. Cook for about 6-7 minutes on each side, or until they are golden brown and fully cooked through. Remove the chicken and set it aside on a plate.
  3. In the same skillet, add the sliced mushrooms and minced garlic. Sauté for approximately 4-5 minutes or until the mushrooms are tender and have released their juices, stirring occasionally.
  4. Pour in the chicken broth, stirring to deglaze the pan. Bring to a gentle simmer, then add the heavy cream. Stir until the sauce is well combined.
  5. Return the cooked chicken thighs back into the skillet, coating them in the creamy sauce. Let it simmer for an additional 5-10 minutes on low heat.
  6. Once the sauce has reached your desired consistency, remove from the heat. Garnish with freshly chopped parsley.
  7. Serve hot over rice, pasta, or with crusty bread.

Notes

For a lighter option, use half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth or cream.