Creamy Garlic Chicken Thighs and Mushrooms
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
557 kcal
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Course
Main Course
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Cuisine
American
Creamy Garlic Chicken Thighs and Mushrooms
Description
This recipe begins by pan-searing chicken thighs in butter until golden and crisp on each side. The same pan is then used to sauté chunks or slices of garlic and cleaned cremini mushrooms, allowing them to brown gently without burning. A second portion of butter is added to aid browning and build flavor.
After the garlic and mushrooms have browned, red pepper flakes and diced parsley are folded in according to taste. Then chicken stock and Parmesan cheese are added and stirred to scrape up browned bits from the pan, creating a flavorful base. Heavy cream is whisked in off heat before being reheated briefly to thicken slightly, resulting in a rich, silky sauce coating the thighs and mushrooms.
The combination yields savory chicken with tender mushrooms in a mildly spicy, creamy garlic sauce balanced by fresh herbs and tangy cheese. This dish works well as a comforting main course served alongside rice, noodles, or crusty bread to soak up the sauce.
Ingredients
- 4 tbsp butter divided
- ⅛ tsp salt sea salt
- 4 chicken thighs bones removed (skinless or with skin OK)
- 6-10 cloves garlic sliced in half or finely diced (I like big chunks of garlic but realize most don't)
- 8 oz cremini mushrooms stems removed and wiped clean
- 1 cup chicken stock
- 1 pinch red pepper flakes depending on your desired spicy level, to 1 tsp
- ½ cup parsley optional, diced
- ½ cup heavy cream
- ¼ cup Parmesan Cheese
Instructions
- Heat a heavy pan on medium high until very hot.
- Add 2 tbsp butter, swirl around pan, and let melt.
- When butter is foamy and melted, add chicken thighs.
- Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
- Cook chicken thighs 5 minutes on each side, until lovely golden brown.
- When chicken thighs are well browned, remove from pan - do not drain pan grease.
- Add garlic to pan, stir well.
- Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
- Add second half of butter (2 tbsp) to pan, let melt.
- Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
- Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned.
- Add stock and cheese.
- Stir well, being sure to scrape up any browned bits from bottom of pan.
- Turn heat off. Whisk in cream until well mixed.
- Return heat and let cream sauce slowly boil and reduce to get creamy and thick.
- Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
- Remove from pan and serve immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 557kcal | 28% |
| Carbohydrates | 10g | 3% |
| Protein | 37g | 74% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 603mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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