Creamy Garlic Mushroom Chicken (Print Version)
Tender chicken thighs cooked in a creamy garlic and mushroom sauce with Parmesan and fresh herbs.
# What You Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Mushrooms & Aromatics
05 - 9 oz cremini or white mushrooms, sliced
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
08 - 1 tablespoon unsalted butter
→ Sauce
09 - ¾ cup chicken broth
10 - ¾ cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon dried thyme
13 - ¼ teaspoon crushed red pepper flakes
14 - ¼ cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown and crispy. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, melt butter over medium heat. Add mushrooms and onion, sauté for 5-6 minutes until softened and golden brown.
04 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
06 - Add heavy cream, Dijon mustard, dried thyme, and red pepper flakes if using. Stir thoroughly to combine all ingredients.
07 - Return chicken thighs to the skillet. Simmer uncovered over medium-low heat for 15 minutes, or until chicken is cooked through and sauce has thickened enough to coat a spoon.
08 - Stir in Parmesan cheese and half the fresh parsley. Taste and adjust salt and pepper if needed.
09 - Plate chicken thighs with generous sauce and garnish with remaining fresh parsley.
# Expert Hints:
01 -
- The sauce thickens beautifully into something restaurant worthy while you barely lift a finger
- One pan means less cleanup and more time enjoying dinner with people you actually like
02 -
- Dont rush the sear on the chicken those browned bits are flavor gold you cant replicate later
- The sauce continues thickening as it rests so remove from heat when it looks slightly thinner than you want
03 -
- Use freshly grated Parmesan instead of pre grated for better melting and flavor
- If sauce gets too thick splash in a little more broth or cream