Creamy Mushroom Chicken Thighs

Elevate your weeknight dinners with this incredibly simple one-pan recipe. Tender chicken thighs are cooked to perfection and paired with a creamy mushroom sauce.

On those cold winter nights when the days are short and I find myself in the kitchen looking for a hearty and healthy meal that’s like a hug for my tummy, I so often turn to this recipe for creamy mushroom chicken thighs. I’ve been making this dish for years, because no matter how often I crave it, it always satisfies.

It’s incredibly easy to make and can be on the table in no time. What’s more, because it uses the one pan, cleanup is a cinch. The only decision you have to make is what to pair it with — no small feat considering you have so many options. You can serve it over your favorite carb or veggie. I like to serve it over a bed of creamy mashed potatoes, but you could also pair it with a side of roasted vegetables or some crusty bread.

Why You Will LOVE This Recipe

  • Juicy chicken thighs and savory mushrooms dressed up in a rich and creamy sauce just taste so right together. It’s the ultimate in comfort food for cold winter nights.
  • Not only are these chicken thighs super delicious, they are also super easy to cook on the stovetop. All you need is one pan and your meal is ready in no time. Plus, cleanup is a breeze. This chicken thigh recipe is sure to become a go-to weeknight dinner.
  • The dish can go with so many side dishes. As I mention below, veggies, rice, pasta, and potatoes all complement the chicken and mushrooms.
  • It’s healthy. The ingredients are all natural and the mushroom sauce doesn’t rely on cans.

Ingredients

  • 2 chicken thighs, boneless and skinless
  • 6 oz mushrooms (shiitake, oyster mushrooms), sliced
  • 2 garlic cloves, chopped
  • 1 bunch of fresh parsley, chopped
  • 2 sprigs of thyme
  • ½ cup heavy cream
  • 3 tbsp olive oil 
  • 2 tbsp butter
  • ¼ cup parmesan, grated
  • pinch of salt and pepper

How to Make – The Steps

Step 1: Season the chicken thighs with salt and pepper. Marinate with 1 tablespoon of olive oil and chopped garlic.

Step 2: Heat a large skillet on medium-high. Add the chicken thighs. Cook for 4 minutes on each side until cooked and browned. Remove the chicken from the skillet and set aside.

Step 3: Add the butter to the skillet. Add the sliced mushrooms and sear them nicely from all sides. Add the cream to the mushrooms and season with salt and pepper.

Step 4: Add the parsley and the chicken thighs and let it cook for 4 minutes until the chicken thighs are coated with the sauce.

Step 5: Remove the skillet from the heat, then add the grated Parmesan. Serve!

FAQs

How do you prevent chicken thighs from getting rubbery?

Cook it slowly, at low heat. Also, don’t overcook. A meat thermometer is a great tool because it takes the guesswork out of the equation. Once the chicken has attained an internal temperature of 165 F, it’s good to go.

Can I use chicken breasts instead of thighs?

Yes, though chicken thighs are more flavorful and moist than breasts so you may need to adjust your cooking times to ensure the breasts are cooked through and tender.

How do I make the sauce thicker/thinner?

To thicken the sauce, add cornstarch or arrowroot powder before putting the mixture in the pan. You can also reduce it by letting it simmer longer. To thin out the sauce, add chicken broth or more heavy cream. While on the topic of the cream, consider replacing it with sour cream or even mascarpone!

What To Serve With Creamy Mushroom Chicken Thighs

For starches, I recommend my Make-Ahead Mashed Potatoes. These creamy mashed potatoes are the perfect time-saving side dish. Or you can go with Pressure Cooker Mashed Sweet Potatoes, a colorful take on a traditional side. For veggies, why not try Green Beans Almondine or Grilled Asparagus with Balsamic and Parmesan, the best things are usually the simplest!

How To Store The Chicken //

You can store this dish in the fridge for at least 3 days in an airtight container. If you have to reheat this dish, just place it in the microwave or reheat it in a pan on low heat. I don’t recommend freezing this dish because of the cream. The cream sauce will separate after reheating and the consistency will change.

Mushroom chicken thighs

Creamy Mushroom Chicken Thighs

Baked Bree
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 chicken thighs boneless and skinless
  • 6 oz mushrooms shiitake, oyster mushrooms, sliced
  • 2 garlic cloves chopped
  • 1 bunch of fresh parsley chopped
  • 2 sprigs of thyme
  • ½ cup heavy cream
  • 3 tbsp olive oil
  • 2 tbsp butter
  • ¼ cup parmesan grated
  • pinch of salt and pepper

Instructions
 

  • Season the chicken thighs with salt and pepper, then marinate with 1 tbsp of olive oil and chopped garlic.
  • Heat a large skillet on medium-high. Add the chicken thighs. Cook for 4 minutes on each side until cooked and browned. Remove the chicken from the skillet and set aside.
  • Add the butter to the skillet. Add the sliced mushrooms and sear them nicely from all sides. Add the cream to the mushrooms and season with salt and pepper.
  • Add the parsley and the chicken thighs and let it cook for 4 minutes until the chicken thighs are coated with the sauce.
  • Remove the skillet from the heat, then add the grated parmesan. Serve!
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