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Chicken Thighs With Creamy Mushroom Garlic Sauce are everything you want in a weeknight dinner: juicy, golden, and smothered in a rich, garlicky mushroom cream sauce. All in one pan, ready in under 30 minutes. There’s nothing quite like having an easy meal you can whip up after a long day at work, and this recipe is JUST that.
Why This Creamy Chicken Thigh Recipe Works
These Chicken Thighs With Creamy Mushroom Garlic Sauce come together in just one pan using simple ingredients you probably already have. The juicy sear, rich garlic flavour, and tender mushrooms create a comforting, restaurant-quality dinner that’s quick and easy to make at home.
We have plenty of chicken thigh recipes here on the blog, like our Crispy Boneless Chicken Thighs, Garlic Teriyaki Chicken Thighs, and our Creamy Spinach Artichoke Chicken Thighs — but this one might just be our favourite.
Ingredients
- Chicken: I used boneless, skinless chicken thighs. You could use chicken breasts too- just make sure you pound them so that they’re thinner and tenderize a bit.
- Mushrooms: Brown mushrooms, for that delicious umami.
- Heavy cream: For that rich, creamy sauce.
- Garlic: Fresh garlic, to build that savory base.
- Seasonings: To season, I used some garlic powder, onion powder, salt and pepper.
- Herbs: I used a mix of dried rosemary and thyme and some fresh parsley.
- Parmesan cheese: For that cheesy, salty flavor.
Note: please see recipe card at the bottom for list of full ingredients and measurements
Let’s Make These Creamy Chicken Thighs
An outright gift to your tastebuds, this sauce is everything! The garlic, the buttery mushrooms, just watch it transform into a velvety, garlic and mushroom sauce that melts in your mouth.
- Prepare seasoning: In a bowl, combine the onion powder, garlic powder, dried herbs, salt and pepper.
- Season chicken: Pat the chicken thighs dry to get rid of any excess moisture and coat them with the seasoning.
- Sear chicken: Heat oil in a pan or a skillet over medium high heat and sear the seasoned chicken thighs until light golden brown on both sides. Set them aside on a plate.
- Saute mushrooms: Melt butter in the same pan and add in the sliced mushrooms. Season with salt and pepper and cook until softened. Then add the garlic and dried herbs and give it a quick mix.
- Make the sauce: Add the cream to the pan and bring it to a simmer. Then, turn down the heat and continue cooking until the cream thickens. Add the Parmesan cheese and stir, allowing to melt.
- Finish up and serve: Return the chicken back to the pan and spoon some of the sauce over the chicken. Take it off heat, top with chopped parsley and serve.
This dish works well over rice, pasta or zucchini noodles, but also pairs nicely with creamy mashed potatoes. For a low carb option you can try it over our mashed cauliflower.
What To Serve With These Chicken Thighs
These creamy chicken thighs pair perfectly with mashed potatoes, pasta, rice, or even zucchini noodles for a low-carb option. For sides, try them with
Creamy Garlic Butter Tuscan Mushrooms, Crispy Garlic Butter Parmesan Smashed Potatoes or add some freshness with an Avocado Greek Salad & Greek Salad Dressing.
Recipe FAQ’s
Store the leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave with a splash of milk or chicken stock in a pan over medium heat to get that perfect saucy consistency.
The best way to check if the chicken is cooked through is to use a meat thermometer to check its internal temperature. If it reads 165 degrees or more, the chicken is cooked.
You can! Just keep in mind that bone-in thighs take a little longer to cook. Make sure to sear them well and adjust the cooking time so they reach 165°F in the thickest part near the bone.
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Creamy Garlic Mushroom Chicken Thighs
Ingredients
For The Chicken:
- 1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper cracked
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms (250 g) sliced
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon parsley fresh, chopped
- 1/2 – 1 teaspoon dried thyme (adjust to your taste)
- 1/2 – 1 teaspoon dried rosemary
- 1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*
- 1/2 cup parmesan cheese fresh shredded
Instructions
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Notes
**Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.
- For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this to serve over a bowl of mashed potatoes – used some milk in place of about 1/2 cup of the cream and threw some thawed broccoli in with the mushrooms. I think next time I’ll cut the chicken into bite-sized pieces, for faster cooking and easier eating (we’re rather partial to everything in a bowl kind of meals, here). My chicken thighs took like 20-something minutes to cook through, and the herbs charred and stuck to the pan we were using. I usually cook with chicken breast though, so maybe that’s just how thighs work? I’m not a very adventurous cook.
Anyway – very tasty, relatively easy recipe with the only problems being matters of personal preference. Like some others have said, very easy to adjust and you can easily throw in veg to make an easy meal. Next time I’ll serve over rice with extra veg.
absolutely delish!
We tried this with six chicken thighs. But we found the amount of spices to be too low. I used tablespoons of some and half-tablespoons for others. Taking in mind some of the comments about this being bland, we also added half a tablespoon of smoked paprika and the same amount of cumin. We also used half a large white onion, diced, which we sauteed before adding the other ingredients. We didn’t have heavy cream, so we substituted sour cream, which worked splendidly. We also didn’t have fresh parsley, but we had fresh cilantro, and that, too, worked very well.
I made this exactly as written and added a little wine as you suggested. I used 8 thighs, so I doubled the seasonings. I served it over sticky rice with asparagus as a side. It was absolutely delicious and very easy to prepare.
Deglazed with white wine, then saute the mushrooms in the wine and butter. Not a big fan of Rosemary, so changed it to Herbs de Provence and added 1/2 tsp. Tarragon for a little different flavor. Excellent and simple to make. Served over rice with asparagus on the side… big hit with my family!! Will definitely make this again!
Well done Mark, I love to hear you enjoyed this recipe!
Absolutely delicious and so easy to make. I used fresh herbs so the flavour was perfect. I paired it with steamed broccoli and pierogies.
Hi Tran! I’m so happy to hear you found the recipe delicious and easy to make. Enjoy every bite!
This was fabulous! I had 2 pounds of thighs so adjusted the other ingredient quantity slightly. I didn’t have dried rosemary so used fresh. The sauce is so yummy – I scrapped the sauté pan clean! This is a definite keeper.
Amazing recipe! So easy to throw together. Just measured out everything prior to starting and it was perfect with jasmine rice.
Couple of changes/additions:
– Added 6-7 stems of broccolini with the mushrooms
– Added 1/2 cup of frozen thawed green peas
– Used lactose free whipping cream (by lactaid in Canada)