Description
Chicken Thighs with Mushroom Sauce is a comforting skillet dinner featuring juicy, golden-brown chicken thighs simmered in a creamy garlic mushroom sauce. This dish is simple enough for a weeknight meal but rich and flavorful enough for a special dinner, blending tender chicken with an indulgent mushroom cream sauce.
Ingredients
Chicken
- 6 bone-in or boneless chicken thighs, skin-on or skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
Sauce and Vegetables
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides evenly with salt, black pepper, and paprika to enhance flavor.
- Brown the chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin side down if using skin-on, and cook for 5–7 minutes each side, or until the chicken is deeply golden brown and caramelized. Remove the chicken and transfer to a plate temporarily.
- Cook the vegetables: Reduce heat to medium and melt the butter in the same skillet. Add the sliced mushrooms and diced onion, sautéing for 5–6 minutes until softened and lightly browned. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
- Make the sauce: Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom for added flavor. Stir in the heavy cream, Dijon mustard, and dried thyme to combine the sauce ingredients.
- Return the chicken: Nestle the browned chicken thighs back into the skillet, skin side up if applicable. Lower the heat to medium-low and let simmer gently for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and tender.
- Finish the sauce: Stir in the grated Parmesan cheese and continue simmering for 1–2 minutes until the sauce thickens slightly and becomes creamy, coating the chicken and mushrooms beautifully.
- Garnish and serve: Sprinkle the freshly chopped parsley over the top for a pop of color and fresh herbal aroma. Spoon the mushroom cream sauce generously over the chicken thighs and serve immediately.
Notes
- Bone-in chicken thighs generally require a few extra minutes to cook fully compared to boneless.
- Do not skip browning the chicken as the caramelized bits add essential depth and flavor to the sauce.
- If the sauce thickens too much during simmering, add a splash of chicken broth to loosen it to preferred consistency.
- This dish pairs well with mashed potatoes, rice, roasted vegetables, cauliflower mash, or pasta for a complete meal.
- Store leftover chicken with mushroom sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: American, European-Inspired
