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Juicy bone-in, skin-on chicken thighs cooked to perfection and served in a rich garlic mushroom cream sauce with fresh herbs. A comforting and elegant dish perfect for family dinners or entertaining guests.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 oz fresh cremini or button mushrooms, diced
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth (gluten-free if needed)
  • 3/4 cup heavy cream (or coconut/cashew cream for dairy-free)
  • 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
  • Additional salt and pepper, to taste

Instructions

  1. Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat butter and olive oil in a large skillet over medium-high heat.
  3. Place chicken thighs skin-side down in the skillet; sear for 5-7 minutes until skin is crispy and golden.
  4. Flip chicken and cook for 2-3 minutes on the other side, then remove from skillet and set aside.
  5. Add diced mushrooms and minced garlic to the same skillet; cook for 4-5 minutes until mushrooms release juices and start to brown.
  6. Pour in chicken broth and scrape browned bits from the pan. Let broth reduce slightly.
  7. Stir in heavy cream and simmer gently until sauce thickens to a smooth, velvety consistency.
  8. Nestle chicken thighs back into the sauce; reduce heat to low, cover, and simmer for 10-12 minutes until chicken is cooked through and tender.
  9. Sprinkle chopped parsley or thyme over the dish before serving.

Notes

Patting chicken dry is essential for crispy skin., Avoid overcrowding the pan to ensure proper browning., Use bone-in, skin-on thighs to keep chicken juicy and flavorful., Simmer sauce gently on low heat to prevent cream from curdling., Add fresh herbs at the end to brighten flavors., For dairy-free, substitute heavy cream with coconut or cashew cream., Experiment with shiitake or portobello mushrooms for deeper flavors., Add spinach or kale near the end for color and nutrients., Deglaze the pan with a splash of white wine for extra brightness if desired., Add red pepper flakes or smoked paprika for a mild spicy kick.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: 420 kcal
  • Fat: 32 g
  • Carbohydrates: 6 g
  • Protein: 28 g