Creamy Garlic Mushroom Chicken Thighs
Savor juicy chicken thighs in a luscious creamy garlic mushroom sauce. This recipe combines the best of both worlds: a quick sear for crispy edges and baking for ultimate tenderness, resulting in a flavorful and satisfying meal.
Equipment
- Medium bowl
- Large oven-safe skillet (cast iron recommended)
- Meat thermometer
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
Ingredients
- 4-6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, toss chicken thighs with 1 tablespoon olive oil, salt, pepper, garlic powder, and paprika.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken thighs for 2-3 minutes per side, until browned. Remove chicken from skillet and set aside.
- Add another tablespoon of olive oil to the same skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute, until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
- Reduce heat to medium-low and stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes, until sauce has thickened slightly.
- Season with salt and pepper to taste.
- Return the chicken thighs to the skillet, nestling them into the creamy mushroom sauce.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from oven and garnish with fresh parsley.
- Serve immediately over rice, pasta, mashed potatoes, or your favorite side.
Notes
For a richer garlic flavor, roast garlic cloves before mincing. Add a splash of dry white wine to the sauce for extra depth. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Ensure mushrooms are not overcrowded while cooking to avoid steaming. To thicken the sauce, simmer for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).