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Creamy Mushroom Chicken Thighs

Creamy mushroom chicken thighs with a garlic mushroom cream sauce—seared, then simmered in one skillet until the skin stays crisp and the sauce turns smooth and creamy. The browned cremini mushrooms and Parmesan help thicken the broth into a rich coating for every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 6 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth
  • 0.75 cup heavy cream
  • 0.5 cup finely grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the chicken
  1. Pat the chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder.
Sear the thighs
  1. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 6–8 minutes until deeply golden.
  2. Turn the chicken and cook for another 4–5 minutes until browned. Transfer the chicken to a plate.
  3. Reduce the heat to medium. Melt the butter in the same skillet.
Cook mushrooms and build the sauce
  1. Add the sliced cremini mushrooms and cook for 5–6 minutes until browned and tender. Stir occasionally so they color evenly.
  2. Stir in the garlic and fresh thyme. Cook for 30–60 seconds until fragrant.
  3. Sprinkle the flour over the mushrooms. Stir for 1 minute to cook out the raw flour taste.
  4. Pour in the chicken broth gradually while stirring. Simmer for 2–3 minutes until slightly thickened.
  5. Add the heavy cream and Parmesan. Stir until the cheese melts and the sauce becomes smooth and creamy.
Finish and serve
  1. Return the chicken thighs to the skillet, skin-side up. Spoon the mushroom cream sauce around the chicken, keeping most of the crisp skin exposed.
  2. Simmer gently over medium-low heat for 12–15 minutes until the chicken reaches at least 165°F in the thickest part. Sprinkle with chopped parsley and serve immediately.

Notes

For extra browning, keep the skillet at medium-high only while searing and avoid moving the chicken until it’s deeply golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop so the cream sauce doesn’t split. Freezing is not recommended because heavy cream can break after thawing. Dietary swap: use a lactose-free cream and lactose-free Parmesan to keep the sauce creamy while reducing dairy lactose.