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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 used Thai Lite Coconut Milk and a little tapioca flour as I am on the Paleo diet. Also used some white wine and cooked it down. It was delicious!
MMMM! That sounds delicious! Thank you so much for sharing and following along with me! XO
Hi, did you use the lite coconut milk in place of the cream? I am looking for a substitute. Thanks!
Hi Laura. Coconut milk is a great substitution in this!
Made this for my family tonight and it was absolutely delicious! We had it with sautéed string beans and mashed potatoes. Will definitely be making and passing along!
I am trying to print recipe and don’t see anywhere on the recipe to print. I tried to print directly from computer and it came up blank. After reading all the comments I definitely want to try it and am disappointed that I can’t seem to print it. HELP!!
Thank you, Michele
Oh no Michele! Thank you so much for letting me know! I am able to print tonight from my computer but I will look into it and see if we need to fix anything on our end. You can always copy and paste the recipe into a word document if that helps?!
Right click and select ‘print.’ You can print it to PDF or to paper.
Thank you for posting the recipe! I will definitely try.
This was amazing. My chicken was juicy and tender. My kids went crazy over it. Very versatile. I just served it with rice and salad. We like garlic, so I added more garlic. But this was so simple to make. I will be making this again!!! Great recipe. I highly recommend it. I even posted it on my Facebook, we liked it so much!!
This was super delicious! Will make again + try your suggestion of deglazing the pan with wine. Thanks so much for the recipe.
Unbelievable!!!!!!! I never comment on recipes but this is one of the best dishes I’ve ever had!
Thank you for commenting and letting me know! I am so glad that it was a hit and that you enjoyed it! XO
This is our new favourite recipe not expensive to make but oh so tasty really quick and easy to make but tastes good enough as a special meal love it
That is awesome! I am so happy that you love it! XO
Ive been making this weekly for the past few months! Easy & delicious! I shared this recipe with all of my friends and they love it too.
At first I didn’t think I made it right, but after the first bite I was pleasantly surprised! My fiance says this is a definite keeper!! Thank you