If you’re looking for a satisfying and indulgent meal that’s also easy to prepare, look no further than Chicken Thighs in Creamy Mushroom Sauce. This dish features succulent chicken thighs seared to golden perfection, smothered in a rich, velvety sauce made with mushrooms, garlic, cream, and aromatic herbs. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is a guaranteed crowd-pleaser. Plus, it’s a one-pan dish, making cleanup a breeze!
Why You’ll Love This Recipe
- Rich and Creamy: The sauce is ultra-luxurious, thanks to a combination of cream, butter, and parmesan cheese.
- Juicy and Flavorful Chicken: Bone-in, skin-on chicken thighs provide maximum juiciness and a crispy golden crust.
- One-Pan Convenience: Fewer dishes mean less cleanup and more time to enjoy your meal.
- Versatile Serving Options: Pairs beautifully with pasta, rice, mashed potatoes, or crusty bread.
- Easy to Customize: Adapt it with different mushrooms, seasonings, or dietary preferences.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (for extra depth)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 ounces cremini or baby bella mushrooms, sliced
- 4 cloves garlic, minced
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- ½ teaspoon dried oregano
- ½ cup chicken broth (or white wine for added flavor)
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- Salt and pepper, to taste
- Fresh parsley for garnish
Step-by-Step Instructions
1. Prepare and Sear the Chicken
- Pat the chicken thighs dry with paper towels. This helps achieve a crispier skin.
- Season both sides with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and sear for about 5-6 minutes, until golden brown.
- Flip and cook for another 5 minutes. Remove from the pan and set aside (they will finish cooking in the sauce).
2. Make the Creamy Mushroom Sauce
- In the same pan, melt butter and add the sliced mushrooms.
- Sauté for 5-6 minutes until softened and browned.
- Add minced garlic, thyme, and oregano, stirring for 1 minute until fragrant.
- Pour in the chicken broth (or wine), scraping up any browned bits from the pan.
- Let it simmer until reduced by half, about 3-4 minutes.
3. Add the Cream and Cheese
- Reduce heat to medium-low and stir in the heavy cream and Dijon mustard.
- Slowly add the parmesan cheese, stirring continuously to prevent clumps.
- Season with additional salt and pepper to taste.
4. Return Chicken to the Pan
- Nestle the chicken thighs back into the sauce, skin-side up.
- Simmer on low heat for about 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
- Garnish with fresh parsley before serving.
Serving Suggestions
- Over Pasta: The creamy sauce coats fettuccine or linguine beautifully.
- With Rice: A bed of fluffy rice soaks up the delicious sauce.
- Mashed Potatoes: Creamy potatoes complement the richness of the dish.
- Crusty Bread: Perfect for dipping and soaking up the sauce.
- Low-Carb Option: Serve with steamed vegetables or cauliflower rice.
Recipe Variations
- Mushroom Variety: Try shiitake, portobello, or wild mushrooms for different textures and flavors.
- Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan.
- Extra Protein: Add crispy bacon bits or sautéed pancetta for added depth.
- Spicy Kick: Sprinkle in red pepper flakes for a touch of heat.
- Herb Swap: Experiment with rosemary, basil, or tarragon for a unique twist.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: The sauce may thicken after freezing, but it’s still delicious. Freeze for up to 2 months.
- Reheating: Warm over low heat on the stovetop, adding a splash of broth or cream to loosen the sauce.
Final Thoughts
This Chicken Thighs in Creamy Mushroom Sauce recipe is the perfect blend of comfort and elegance. With its rich flavors, creamy texture, and easy preparation, it’s bound to become a favorite in your household. Whether served over pasta, rice, or a simple side of vegetables, this dish is sure to impress! Try it out today and enjoy a restaurant-quality meal from the comfort of your home.
Chicken Thighs in Creamy Mushroom Sauce
Ingredients
For the Chicken:
For the Creamy Mushroom Sauce:
Instructions
Season and Sear the Chicken
- Pat the chicken thighs dry with a paper towel and season them with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken thighs, skin side down, for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
Cook the Aromatics
- In the same skillet, add butter and olive oil. Sauté the onions for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Cook the Mushrooms
- Add the sliced mushrooms and thyme. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and tender.
Prepare the Creamy Sauce
- Pour in the chicken broth and let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream, Parmesan cheese, and Dijon mustard. Add red pepper flakes if using, then let the sauce simmer for 2-3 minutes until it thickens.
Combine and Simmer
- Return the chicken thighs to the skillet, skin side up. Reduce heat to medium-low, cover, and let simmer for 10 minutes or until the chicken is cooked through (internal temp 75°C / 165°F). Remove from heat and let it rest for 5 minutes.
Garnish and Serve
- Sprinkle with fresh parsley. Serve hot with mashed potatoes, rice, or pasta.
Note
- Storage: Store leftovers in an airtight container in the fridge for 3 days. Reheat gently on the stove.
- Variations: Swap heavy cream for Greek yogurt for a lighter version.
- Make it dairy-free: Use coconut milk instead of cream and skip the Parmesan.
- Extra flavor: Add a splash of white wine after cooking the mushrooms.
