Creamy and Comforting Chicken Thighs in Creamy Mushroom Garlic Sauce makes for a delicious dinner recipe. Serve it over a bed of Pasta or Rice, this one tastes exceptionally good.
This Chicken Thighs in Creamy Mushroom Garlic Sauce is especially perfect for a fancy date night dinner. You can also make it for a quick weeknight dinner which you and your kids are going to love for sure. It's super easy to make and is so delicious...
I just love creamy and comforting sauces for my Dinner. Have you tried my Crockpot Chicken Thighs in Creamy Garlic Parmesan Sauce (just 4-ingredients) or Creamy Chicken Marsala or Creamy Garlic Shrimp Pasta or Creamy Garlic Parmesan Shrimp or Healthy & Creamy Garlic Parmesan Mushrooms (Low Carb)
Chicken Thighs in Creamy Mushroom Garlic Sauce
The heat is still on and the hot and sultry days call for a simple meal that can be made in a jiffy. I really love a creamy garlic parmesan sauce and especially when you include Mushrooms and Chickens in the mix it's such a winner chicken dinner! So delicious!
What makes this sauce extra creamy is that final addition of Parmesan. It gives it a hint of milky taste and that makes it taste so good. You can add just 1/4 cup of White Wine in the sauce and its going to increase the depth of flavors.
Jump to:
- Chicken Thighs in Creamy Mushroom Garlic Sauce
- 😋 How does Chicken Thighs in Creamy Mushroom Garlic Sauce taste?
- 🍲 Ingredients needed to make Chicken in Mushroom Sauce
- 🍴 Instructions on How to Cook Chicken Thighs
- 🥘 Cooking Variations
- Storage
- Top Tips
- Serving Sides
- Chicken Thighs in Creamy Mushroom Garlic Sauce
😋 How does Chicken Thighs in Creamy Mushroom Garlic Sauce taste?
This creamy chicken thigh in the mushroom sauce has a creamy taste to it. Parmesan along with Heavy cream makes it taste so good. I also love the herby taste of Parsley, Oregano, and Thyme in this sauce. Also, the bite of buttery-sauteed mushrooms along with the creamy sauce and crispy chicken tastes so good. The Chicken Thigh pieces are so juicy and perfectly cooked. Also, the crispy outer skin is seriously the best. It tastes just amazing with the creamy sauce.
🍲 Ingredients needed to make Chicken in Mushroom Sauce
- Chicken Thighs - Bonelsss, Skinless Chicken Thighs
- Olive Oil - To Cook the Chicken Thighs
- Garlic & Onion Powder - To season the Chicken Thighs
- Salt & Pepper - To season the Chicken Thighs
- Oregano & Thyme - To season the Chicken Thighs
- Butter - for the sauce
- Mushrooms - This is the most important ingredient for the sauce. I have used button Mushrooms. You can replace with Brown Cremini Mushrooms.
- Garlic - crushed Garlic for the sauce
- Chopped Parsley - for the sauce
- Dried Thyme - for the sauce. Can replace with a spring of Fresh Thyme.
- Heavy Cream - To make the Creamy sauce
- Parmesan Cheese - Shredded Parmesan Cheese for the sauce
- Chicken Broth - To make the sauce.
See the recipe card for quantities. Also, watch the video for a quick visual.
🍴 Instructions on How to Cook Chicken Thighs
STEP 1: Sear the Chicken until Brown
- Pat dry the Chicken Thigh pieces and season with Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme, Salt and Pepper.
- Heat Olive Oil in a Pan. As the oil shimmers, add the Chicken Thigh pieces, skin side down and sear for 2-3 minutes over medium-high heat until it gets crispy and golden brown.
- Once it gets golden brown, turn it and sear the other side for 2-3 more minutes.
- Once the Chicken Thigh pieces gets brown on the outside, get them out of the pan.
HINT: You do not have to cook the Chicken Thigh through at this point. Just brown the outer skin and get them out of the pan. The chicken will cook later while simmering in the creamy Mushroom sauce.
STEP 2: Make the Sauce
- Add butter to the same pan
- As the butter shimmers, add the chopped Mushrooms and saute over medium-high heat until brown for 2-3 minutes.
- Add the crushed Garlic, Chopped Parsley and dried thyme and toss to combine
- Pour Heavy Cream and grated Parmesan Cheese and toss to combine
- Add some water or chicken broth and toss to combine everything.
- Allow the sauce to simmer for 2 minutes
STEP 3: Add the Chicken
- Add the Chicken Thigh pieces back to the pan. (Skin side up)
- Simmer the sauce over medium-low heat for 10 minutes.
- If the sauce reduces while cooking, add some more Chicken Broth so that nothing burns or stick to the bottom of the pan.
- Once the Chicken Thigh pieces gets perfectly cooked, garnish with freshly chopped Parsley and serve.
🥘 Cooking Variations
- Spicy - You can make this a little spicy by adding some red pepper flakes in the sauce
- Oven - You can transfer the cooked sauce along with the Chicken Thigh pieces in a baking dish and bake covered in a 325F preheated oven for 10-minutes.
- Slow Cooker - After you've made the sauce and brown the Chicken Thigh pieces, transfer everything to a slow cooker and cover cook on high heat for 2 hours or on low heat for 4 hours.
- Instant Pot - You can saute the Chicken Thigh in the slow cooker and then again saute the Mushroom and Garlic in the same pot. Add the cream, parmesan, chicken broth and Chicken Thigh pieces. Cover with the lid and Pressure cook on high for 3 minutes. Quick release the Pressure and serve immediately.
- Herbs - You can add fresh herbs like Rosemary, Thyme and Basil in the sauce. Herbs are always a great addition in a creamy sauce. Have you tried my Creamy Baked Herb Chicken or Creamy Garlic Butter Chicken!
Storage
This is best served immediately, however, you can make this Chicken Thighs in Creamy Mushroom Garlic Sauce and transfer it to an air-tight container. You can refrigerate this for 1 week.
You should not freeze this as this has cream in the sauce and this doesn't stand well upon freezing.
Top Tips
- Donot crowd the pan while cooking the Chicken Thigh pieces. Cook 3-4 Chicken Thigh pieces at a time. Donot feel tempeted to throw all the pieces at once. Overcrowded Chicken Thigh pieces won't cook to perfection.
- You can add 1/4 cup of White Wine for better taste and depth of flavors.
- Include Fresh Herbs for better flavors
- You can replace Heavy Cream with Half and Half or Evaporated milk for low carb option
- You can replace Heavy Cream with Cashew Milk or Almond milk if you're avoiding Dairy. However, to thicken the sauce just add some Cornstarch slurry (1 tablespoon Cornstarch + 2 tablespoon Water) to the simmering sauce and it will thicken.
Serving Sides
- You can serve this with Rice or Pasta
- You can also serve this with Mashed Potatoes
- For low carb option serve with Mashed Cauliflower or Low Carb Zoodles or Cauliflower Rice.
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Chicken Thighs in Creamy Mushroom Garlic Sauce
INGREDIENTS
For Chicken
- 1 lbs Chicken Thighs Boneless
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt & Pepper
For Sauce
- 3 tablespoon Olive Oil
- 1 stick Unsalted Butter
- 8 oz Mushrooms white or brown (sliced)
- 5 cloves Garlic crushed or minced
- 1 teaspoon Dried Thyme or one small sprig of Thyme
- 1 tablespoon Freshly chopped Parsley
- 2 cup Heavy Cream or Half and Half / Evaporated Milk
- 1 cup Shredded Parmesan Cheese
- 1 cup Chicken Broth low sodium
- Freshly chopped Parsley
INSTRUCTIONS
- Pat dry the Chicken Thigh pieces with a paper towel. Now, season them with Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme, Salt, and Pepper. Coat both sides of the chicken thigh with spices and herbs.
- Heat Olive Oil in a skillet. As the Oil shimmers, add the Chicken Thigh pieces, skin side down, and sear for 2-3 minutes over medium-high heat or until the skin gets golden brown. After that, toss it and sear the other side as well for 2-3 minutes. You do not have the cook the Chicken at this point. You just need to brown the skin of the Chicken Thighs. Once they are brown, get them out of the skillet and keep them aside.
- In the same pan, add a stick of butter. As the butter melts, add the chopped Mushrooms and saute over medium-high heat for 2-3 minutes. Once they turn brown, add the crushed Garlic (or minced Garlic), Chopped Parsley, and Dried Thyme (or a sprig of Fresh Thyme). Toss to combine everything. Add some salt and cracked pepper at this point and toss to combine. Next, pour the Heavy Cream and the Grated Parmesan Cheese into the skillet. Toss to combine. As the cream starts to simmer, add the Chicken Broth (or Water).
- Now, add the Chicken Thigh pieces, skin side up, back into the simmering creamy Mushroom sauce. Pour some of the Creamy sauce over the Chicken. Cook over medium-low heat for 3-4 minutes. If during cooking, the sauce reduces, then add some more Chicken Broth or water and toss to combine everything. Scrape off anything which might have got stuck to the bottom of the skillet. Once the chicken gets cooked for 4-5 minutes or reaches an internal temperature of 165 Fahrenheit, it's done.
- Garnish with chopped Parsley and serve immediately
Gina Smith says
This is one of the best chicken in the mushroom sauce recipes. Excellent recipe. Made it last night and everyone loved it! Just love your recipes Anjali!
James says
Excellent recipe for chicken in mushroom sauce!! I love fresh herbs so I had used it instead of dried ones! Tastes amazing and so delicious!! Could ask for more! Made my weekend special!! 🙏😍😍😍