Chicken Thighs With Creamy Mushroom Garlic Sauce are everything you want in a weeknight dinner: juicy, golden, and smothered in a rich, garlicky mushroom cream sauce. All in one pan, ready in under 30 minutes . There’s nothing quite like having an easy meal you can whip up after a long day at work, and this recipe is JUST that.

Chicken Thighs With Creamy Mushroom Sauce garnished with parsley in a pan - 1
  • Why This Creamy Chicken Thigh Recipe Works
  • Ingredients
  • Let’s Make These Creamy Chicken Thighs
  • What To Serve With These Chicken Thighs
  • Recipe FAQ’s
  • Creamy Garlic Mushroom Chicken Thighs Recipe

Why This Creamy Chicken Thigh Recipe Works

These Chicken Thighs With Creamy Mushroom Garlic Sauce come together in just one pan using simple ingredients you probably already have. The juicy sear, rich garlic flavour, and tender mushrooms create a comforting, restaurant-quality dinner that’s quick and easy to make at home.

We have plenty of chicken thigh recipes here on the blog, like our Crispy Boneless Chicken Thighs , Garlic Teriyaki Chicken Thighs , and our Creamy Spinach Artichoke Chicken Thighs — but this one might just be our favourite.

Ingredients

Overhead view of raw boneless chicken thighs on a ceramic plate surrounded by small bowls on a light stone surface. - 2
  • Chicken: I used boneless, skinless chicken thighs. You could use chicken breasts too- just make sure you pound them so that they’re thinner and tenderize a bit.
  • Mushrooms: Brown mushrooms, for that delicious umami.
  • Heavy cream: For that rich, creamy sauce.
  • Garlic: Fresh garlic, to build that savory base.
  • Seasonings: To season, I used some garlic powder, onion powder, salt and pepper.
  • Herbs: I used a mix of dried rosemary and thyme and some fresh parsley.
  • Parmesan cheese: For that cheesy, salty flavor.

Note: please see recipe card at the bottom for list of full ingredients and measurements

Let’s Make These Creamy Chicken Thighs

An outright gift to your tastebuds, this sauce is everything! The garlic, the buttery mushrooms, just watch it transform into a velvety, garlic and mushroom sauce that melts in your mouth.

In a white bowl, onion powder, garlic powder, dried herbs, salt and pepper are combined - 3
  1. Prepare seasoning: In a bowl, combine the onion powder, garlic powder, dried herbs, salt and pepper.
chicken sits on a white plate being coated with a seasoning - 4
  1. Season chicken: Pat the chicken thighs dry to get rid of any excess moisture and coat them with the seasoning.
chicken seared in the pan light browned and coated in seasoning - 5
  1. Sear chicken: Heat oil in a pan or a skillet over medium high heat and sear the seasoned chicken thighs until light golden brown on both sides. Set them aside on a plate.
Mushrooms are tossed in a pan and sauted - 6
  1. Saute mushrooms: Melt butter in the same pan and add in the sliced mushrooms. Season with salt and pepper and cook until softened. Then add the garlic and dried herbs and give it a quick mix.
parmesan cheese is poured into a creamy mushroom sauce over a stove in a pan - 7
  1. Make the sauce: Add the cream to the pan and bring it to a simmer. Then, turn down the heat and continue cooking until the cream thickens. Add the Parmesan cheese and stir, allowing to melt.
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  1. Finish up and serve: Return the chicken back to the pan and spoon some of the sauce over the chicken. Take it off heat, top with chopped parsley and serve.

This dish works well over rice, pasta or zucchini noodles, but also pairs nicely with creamy mashed potatoes . For a low carb option you can try it over our mashed cauliflower .

What To Serve With These Chicken Thighs

These creamy chicken thighs pair perfectly with mashed potatoes, pasta, rice, or even zucchini noodles for a low-carb option. For sides, try them with Creamy Garlic Butter Tuscan Mushrooms , Crispy Garlic Butter Parmesan Smashed Potatoes or add some freshness with an Avocado Greek Salad & Greek Salad Dressing .

Store the leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave with a splash of milk or chicken stock in a pan over medium heat to get that perfect saucy consistency.

The best way to check if the chicken is cooked through is to use a meat thermometer to check its internal temperature. If it reads 165 degrees or more, the chicken is cooked.

You can! Just keep in mind that bone-in thighs take a little longer to cook. Make sure to sear them well and adjust the cooking time so they reach 165°F in the thickest part near the bone.

Chicken Thighs With Creamy Mushroom Sauce garnished with parsley in a pan as a close up - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

For The Chicken:

  • ▢ 1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
  • ▢ 1 teaspoon onion powder
  • ▢ 1 teaspoon garlic powder
  • ▢ 1/2 teaspoon dried thyme
  • ▢ 1/2 teaspoon dried rosemary
  • ▢ 1/2 teaspoon salt
  • ▢ 1/4 teaspoon black pepper cracked
  • ▢ 2 tablespoons olive oil

For The Sauce:

  • ▢ 1 tablespoon butter
  • ▢ 8 ounces brown mushrooms (250 g) sliced
  • ▢ 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • ▢ 1 tablespoon parsley fresh, chopped
  • ▢ 1/2 – 1 teaspoon dried thyme (adjust to your taste)
  • ▢ 1/2 – 1 teaspoon dried rosemary
  • ▢ 1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*
  • ▢ 1/2 cup parmesan cheese fresh shredded

Instructions

  • Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  • To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  • Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
  • Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Notes

  • For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened)

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Garlic Mushroom Chicken Thighs in a pan - 11

Creamy Garlic Mushroom Chicken Thighs

Ingredients

For The Chicken:

  • 1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper cracked
  • 2 tablespoons olive oil

For The Sauce:

  • 1 tablespoon butter
  • 8 ounces brown mushrooms (250 g) sliced
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon parsley fresh, chopped
  • 1/2 - 1 teaspoon dried thyme (adjust to your taste)
  • 1/2 - 1 teaspoon dried rosemary
  • 1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*
  • 1/2 cup parmesan cheese fresh shredded

Instructions

  • Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  • To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  • Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
  • Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Notes

  • For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened)

Nutrition

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