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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.
I did make some modifications. However I didn’t stray too far from the OG recipe. It. Was. Awesome.
I added a bit of chicken broth when my skillet herbs got a little too brown. Then I added the wine. I also added some shallot, sun dried tomatoes and spinach. To thicken it up with half and half I added 1/2 c of my linguine water which I served this over.
My husband who hates chicken said he’d eat it again. I’ll call it a W.
Thank you!!!!
Tastes amazing! However I fear eating this everyday from the leftovers might pile the pounds on.. can it be frozen ?
Thank you!!
This has become one of our favorites! Used it last night to eat over giant baked potatoes and it was delicious! We also love it over rice or with a side green veg.
I eyeballed this whole recipe. Everyone loved it. My picky daughter even asked to take the leftovers for lunch! Thank youuuuuu
I almost always am disappointed in recipes and have always assumed I just wasnt a great cook but EVERYTHING i have made from this site has turned out exactly like it should! This one was absolutely fantastic and looked just like the picture! Thank you for providing easy to follow recipes that are a success everytime!
It was so delicious! I will definitely be cooking this recipe again
Made it this evening! And Daaammmnnn! What the kids say nowadays? It was BUSSIN’! LOL. I love me some garlic! So for this recipe I used 2 tablespoons instead of 1. Omitted the mushrooms bc…Eww! Lol, and instead used chopped onions. No wine, but I did use half a bullion cube dissolved in a little over a 1/3 cup of hot water. Amazement! I can always trust you for some fingerlickin garlicky goodness! Bless! 🤗
Followed recipe including the wine, and it was spectacular! We served it over rice. Hubb’s said this one’s a keeper! Thanks for a great recipe!
Oh my, how delicious. This is a keeper. My family loved it.
My husband and I tried this dish a few days ago, for the first time. We usually do “batch” cooking on Monday nights, for quick and easy lunches throughout the work week. We had no idea this would be so delicious!!! We almost felt “unworthy” of having such a wonderful dish “just” for lunch this week! So, we invited some friends over last night, and they, too, were amazed by how wonderful it tasted. And, it looked amazing, too! We served it over pasta last night, and the first evening we made it, we ate it with mashed potatoes. Absolutely amazing! Thank you so much for sharing this recipe with us! It will be on the top of our list for special dinners to serve when inviting friends and family over!