Creamy garlic Mushroom Chicken Thighs

These creamy garlic mushroom chicken thighs have become my go-to weeknight dinner when I want something that feels indulgent but comes together without a lot of fuss. Rich, savory, and packed with real flavor, this one-pan recipe proves that a restaurant-quality meal is totally doable right at home.

I still remember the first time I made this on a rainy Tuesday night with a pack of cremini mushrooms that needed to be used up before they turned. The smell of garlic and thyme filling the kitchen brought everyone to the table before I even called them. What makes this dish so special is the creamy garlic sauce built right in the same pan – no extra pots, no complicated steps. It brings together the deep, earthy flavor of mushrooms and tender, juicy chicken thighs in a way that feels genuinely cozy and satisfying every single time.

Everything You Need to Make This Dish Shine

I always choose bone-in, skin-on chicken thighs for this recipe because they stay incredibly juicy during cooking and the skin crisps up beautifully in the oven. Pro tip: cremini mushrooms give the best depth of flavor here, but baby bellas or white button mushrooms work just as well if that is what you have on hand.

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tablespoon olive oil
• 8 oz cremini mushrooms, sliced
• 1 large shallot, finely chopped
• 3 cloves garlic, minced (I always recommend fresh over jarred for the best aroma in this dish)
• 1/2 cup dry white wine, like Sauvignon Blanc (substitute with extra chicken broth if preferred)
• 1 cup chicken broth
• 1/2 cup full-fat coconut milk (this creates a creamy garlic sauce without needing heavy cream)
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

How to Cook Creamy Garlic Mushroom Chicken Thighs Step by Step

I recommend getting everything prepped and measured before turning on the heat. It makes the whole process smooth and stress-free, especially since this recipe moves at a steady pace once the searing starts.

Step 1: Preheat your oven to 400 degrees F (200 degrees C). Starting the oven now gives it time to fully preheat while you work on the stovetop.

Step 2: Pat the chicken thighs completely dry with paper towels. This step is essential for crispy skin. Season generously with salt and pepper on both sides.

Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 to 7 minutes until the skin is golden and crispy. If your pan is crowded, cook in two batches to avoid steaming the skin. Flip and cook for another 3 to 4 minutes. Remove and set aside. The browned bits left in the pan are loaded with flavor – do not discard them.

Step 4: In the same skillet, add sliced mushrooms and cook for 5 to 6 minutes until they release their moisture and start to brown at the edges. Add the shallot and cook for 2 to 3 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant and lightly golden. Watch the garlic closely here – it can go from golden to burnt quickly.

Step 5: Pour in the white wine to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Cook for 2 to 3 minutes until reduced by half. The sauce will smell incredible at this point.

Step 6: Add chicken broth, coconut milk, Dijon mustard, and thyme. Bring to a simmer and cook for 3 to 4 minutes until the sauce begins to thicken slightly and the flavors come together. If you want a thicker sauce, stir in 1 teaspoon cornstarch mixed with 2 teaspoons cold water at this stage before returning the chicken.

Step 7: Return the chicken thighs to the skillet, skin-side up. Spoon a generous amount of sauce over each piece.

Step 8: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F. The skin should be deeply golden and crispy.

Step 9: Garnish with fresh chopped parsley and serve immediately straight from the pan.

The Best Ways to Serve These Creamy Garlic Mushroom Chicken Thighs

The best sides for creamy garlic mushroom chicken thighs are ones that soak up the incredible garlic sauce. Here are the pairings that work best:

Mashed Potatoes: Creamy, buttery mashed potatoes and this garlic mushroom sauce are a classic match. Every bite becomes pure comfort.

Steamed White or Brown Rice: Rice soaks up the sauce beautifully and keeps the meal simple and filling on a busy weeknight.

Egg Noodles or Pasta: Wide egg noodles tossed lightly in butter are a traditional pairing that turns this into a hearty, filling plate.

Crusty Bread: Tearing off a piece of crusty sourdough to scoop up the leftover sauce in the pan is genuinely one of the best parts of this meal.

Steamed Green Beans or Roasted Asparagus: For a lighter option, both add a fresh, crisp contrast to the richness of the creamy garlic sauce.

More One-Pan Chicken Dinners Worth Adding to Your Rotation

If you love the ease of this creamy garlic mushroom chicken thighs recipe, there are plenty of other satisfying skillet and one-pan chicken dinners to explore. The rich garlic sauce here pairs a similar flavor profile to the irresistible Creamy Mushroom Chicken and the bold, saucy Creamy Lemon Butter Chicken, both of which come together with minimal effort and maximum flavor.

For nights when you want a full dinner on one pan, the hearty Garlic Butter Baked Chicken Breast and the comforting Chicken and Potatoes with Dijon Cream Sauce are excellent choices that complement the same creamy, savory style as this mushroom chicken. Serve any of these alongside crusty bread or mashed potatoes for a complete and satisfying meal.

Smart Storage and Reheating Tips

Leftover creamy garlic mushroom chicken thighs keep well in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together so the meat stays moist and picks up even more flavor overnight.

To reheat, warm the chicken in a skillet over medium heat with a small splash of chicken broth to loosen the sauce back to its original consistency. You can also reheat in the oven at 350 degrees F (175 degrees C) for about 12 to 15 minutes. I recommend avoiding the microwave if possible, as it can make the chicken texture rubbery and dull the flavor of the sauce.

Pro tip: this dish actually tastes even better the next day once the flavors have had time to deepen. If you have leftovers, shred the chicken and toss with pasta or spoon over baked potatoes for a quick second meal.

Frequently Asked Questions

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