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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 made this tonight, didn’t change a thing. It was a smash hit. This is a very good recipe.
If I had to change something it would only be to make a bigger batch because once we
sat down to eat it was gone. I think it would be simply great left over.
Thank you, this is going in the family rotation.
So delicious and easy!! I diced a shallot and one of the cloves of garlic and threw in with the melted butter, sautéing for a bit. Then added the mushrooms, the rest of the garlic, which I shaved into thin slices, and a couple of teaspoons each of chopped fresh thyme and rosemary. I served it over mashed potatoes and it was a hit! I say to this recipe, “Welcome to the rotation!”
Another quick yummy meal. Again a huge hit with my husband and myself. Well worth cooking. Thank you for quick easy recipes
Just finished making this and eating. Fantastic. Would highly recommend and will be added to the recipe book for future meals. Would strongly suggest fresh herbs for the sauce, it brings it together better. Served it with garlic mashed red potatoes.
Made this tonight exactly as written and it was phenomenal! I added the wine and used half and half and let it simmer off until I got the perfect consistency. I initially forgot to add the fresh Parmesan and I can honestly say it was great with or without. Thanks so much for the recipe!
OMG!!! Delicious like all your other recipes!!! I didnt have white wine so I used Marsala wine and it was so flavorful!!! Definitely a keeper!! Thank you for all your Delicious recipes!
Loved this! It was so easy and fast to make. It’s delicious too. My family loved it. It’s a keeper!
This was absolutely delicious! Very easy to make and full of flavour.
Would this sauce work well with beef steaks?
Absolutely! Here is a recipe for steaks: https://cafedelites.com/pan-seared-garlic-butter-steak-mushroom-cream-sauce/
I felt like making this dish I was on chopped. I didn’t have any heavy cream so I used coconut milk just a half a can or less. Then I didn’t have any chicken broth so I made a cup of water and two chicken bouillon cubes. Don’t use two chicken bouillon cubes, just use one Bcz, it was a little too salty. But of course I had everything else and it turned out fantastic, you really don’t taste the coconut milk, I was really surprised about that. This was a delicious dish thank you very much for your recipe
That’s awesome! I laughed at ‘chopped’. I know exactly what you mean, but so happy you were able to pull it off with what you have on hand!
This was so so good! I had it for leftovers the next day and it was just as delicious. I added pasta to the pot and mixed it all together. Super yum!
Delicious! I make it twice a month. My kids ask for it. Good for company too.