Here’s a Garlic Mushroom Chicken Thighs recipe that’s rich, savory, and weeknight-easy but dinner-party good. Juicy thighs, golden mushrooms, and a garlicky pan sauce 🤍
🍄 Garlic Mushroom Chicken Thighs
Ingredients
- 6 bone-in, skin-on chicken thighs (or boneless/skinless)
- Salt & black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning (or thyme)
- 2 tbsp olive oil or butter
- 10–12 oz mushrooms, sliced (cremini or button)
- 5–6 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream (optional, for creamy version)
- 1 tbsp butter (optional, for finishing)
- Fresh parsley or thyme, chopped
Instructions
- Season Chicken
- Pat thighs dry.
- Season both sides with salt, pepper, paprika, and Italian seasoning.
- Sear
- Heat oil in a large skillet over medium-high heat.
- Place thighs skin-side down; cook 6–7 minutes until deeply golden.
- Flip and cook 4–5 minutes more.
- Remove chicken to a plate.
- Mushrooms
- In the same pan, add mushrooms.
- Cook 5–7 minutes until browned and moisture evaporates.
- Garlic
- Add garlic; cook 30 seconds until fragrant.
- Sauce
- Pour in chicken broth, scraping up browned bits.
- Simmer 2–3 minutes.
- Stir in cream if using.
- Finish
- Return chicken to pan.
- Cover and simmer 10–15 minutes, until chicken reaches 165°F.
- Stir in butter if using.
- Serve
- Garnish with parsley or thyme.
Serving Ideas
- Over mashed potatoes, rice, or egg noodles
- With roasted green beans or asparagus
- Spoon extra sauce over everything
Variations
- Lemon Garlic: Add 1–2 tbsp lemon juice + zest
- Wine Sauce: Replace broth with ½ cup white wine
- Low-carb: Skip cream, add extra mushrooms
- Oven Finish: After searing, bake at 375°F for 20 minutes
If you want this adapted for the air fryer, slow cooker, or one-pan oven bake, just tell me 👍
