Chicken thighs with creamy mushroom garlic sauce is one of those dishes that looks like it came straight from a bistro menu but quietly happens in a single pan on a weeknight. Juicy, golden-seared chicken nestles into a velvety sauce studded with mushrooms, garlic, and parmesan, sending out the kind of aroma that pulls everyone into the kitchen.

Chicken Thighs With Creamy Mushroom Garlic Sauce Recipe

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

Dark meat chicken thighs are the foundation of this recipe. Their higher fat content compared to chicken breasts means they stay tender and juicy even if they spend a little longer in the pan. Using around 6–8 fillets (about 700 g / 1½ pounds) makes enough for several servings, and trimming any obvious excess fat ensures they cook evenly and brown nicely rather than stewing in their own juices.

The dry seasoning blend does double duty as flavour and crust-builder. Onion powder and garlic powder create a savoury backbone that clings to the surface of the chicken, while dried thyme and rosemary add gentle woodsy notes. Salt and cracked black pepper sharpen everything and help draw out a bit of surface moisture, which in turn encourages better browning. Together, these pantry staples form a quick rub that makes the chicken taste like it’s been marinating for much longer.

Mushrooms and garlic form the soul of the sauce. Brown mushrooms (such as cremini or chestnut) bring an earthy depth that stands up well to cream and cheese, with enough texture to feel substantial in each bite. Fresh garlic, minced finely, perfumes the whole pan as soon as it hits the heat; it’s what makes the kitchen smell inviting and ensures the sauce tastes robust rather than flat.

Cream and parmesan are what transform the pan juices into a luxurious sauce. Thickened or heavy cream gives body and a silky mouthfeel, simmering down to a consistency that clings to the chicken and mushrooms. Parmesan adds saltiness, umami, and a gentle nuttiness, melting into the cream and helping it thicken just enough without feeling heavy or stodgy.

Fresh parsley and the combination of olive oil and butter finish the flavour profile. Olive oil is used for searing the chicken, lending a subtle fruitiness and a high enough smoke point for a good sear. Butter comes in when it’s time to cook the mushrooms, adding richness and a hint of sweetness. Parsley, stirred in and scattered over the top, lifts the dish visually and adds a clean, herbal freshness that cuts through the cream.

Step-by-Step Preparation Guide

Good texture begins long before the pan hits the heat, so the chicken is prepped with care. Patting the thighs dry with paper towel removes excess surface moisture, which is essential for proper browning. The seasoning mixture is then rubbed onto all sides, ensuring every bite is flavourful and giving the outside of the chicken a light, aromatic coating that will crisp and caramelise as it cooks.

When it’s time to sear, the pan is heated over medium-high with a slick of olive oil until shimmering. The chicken goes in as a single layer, leaving a little space between pieces so they sear rather than steam. Each thigh is left undisturbed for several minutes per side to develop a deep, amber-gold crust. The interior is cooked until no longer pink and the juices run clear, or an instant-read thermometer reads about 74°C/165°F. Cooking in batches, and adding a little more oil if the pan dries out, keeps that gorgeous colour and prevents overcrowding.

Once the chicken is set aside, the pan is filled with flavourful browned bits. The heat is softened slightly and butter is added, followed by the sliced mushrooms. Spreading them out into a single layer as much as possible lets them brown rather than simply releasing water and steaming. A light sprinkle of salt and pepper encourages them to give up their moisture, then reabsorb it as it cooks away, concentrating their flavour. Within a few minutes, they soften, shrink, and begin to develop golden edges.

Aromatics and herbs join next. Minced garlic, chopped parsley, dried thyme, and dried rosemary are added and sautéed briefly—just long enough for the garlic to become fragrant and the herbs to release their oils. This step needs only about a minute; any longer and the garlic can brown too far and turn bitter. At this point the whole kitchen should smell richly savoury and slightly herby.

The creamy sauce is built directly in the same pan. Cream is poured in and stirred through, loosening the mushrooms from the base and dissolving the caramelised bits stuck to the bottom. Those browned pieces melt into the cream, deepening the flavour and giving the sauce a slightly toasted note. The mixture is brought to a gentle simmer rather than a rapid boil, then the heat is lowered so it can bubble quietly until it thickens slightly and coats the back of a spoon.

Parmesan is then sprinkled in, a little at a time, and stirred until fully melted. This step adds saltiness and body, helping the sauce become smooth and glossy. If it thickens more than you like, a splash of extra cream or milk will loosen it back to a spoonable consistency.

Finally, the chicken thighs and any resting juices are returned to the pan, nestled into the sauce so they’re partially submerged. The pan simmers for a couple of minutes more, just long enough for the chicken to warm through and absorb some of the sauce’s flavour. A final taste allows for any last adjustments of salt and pepper, and a handful of fresh parsley scattered over the top adds colour and a fresh finish. The dish is ready to go straight to the table, pan and all.

Recipe Tips

Choosing the right pan size and material for even browning and a stable simmer:
A heavy-based skillet or wide Dutch oven works best, giving enough room to spread out the chicken thighs and mushrooms. Too small a pan will cause overcrowding, leading to steaming instead of searing.

How to avoid overcooking the chicken while still achieving a safe internal temperature:
Aim for an internal temperature of around 74°C/165°F, and remove the chicken from direct heat as soon as it hits that mark. Remember it will continue to sit in hot sauce, so taking it off the heat promptly keeps it juicy.

Adjusting the sauce thickness with a splash of extra cream, milk, or a brief simmer without a lid:
If the sauce feels too loose, let it simmer uncovered for a few extra minutes, stirring now and then, until it thickens. If it becomes too thick, a small pour of cream, milk, or even a spoonful of pasta water (if serving with pasta) will restore the perfect consistency.

Using fresh herbs instead of dried:
when to add them and how much to use for balanced flavour: Fresh thyme and rosemary can replace dried, using roughly double the amount. Add them slightly later in the cooking process and taste as you go; fresh herbs can be more vibrant and should complement, not overpower, the sauce.

Wine option:
tips for deglazing with dry white wine and cooking it down to avoid harsh alcohol notes: Add about 1/3 cup dry white wine after the mushrooms have softened but before the cream. Let it simmer briskly until reduced by at least half, scraping the base as it cooks. This cooks off the alcohol and concentrates the delicate acidity that brightens the sauce.

Making it lighter or richer:
swapping in evaporated milk or half and half, and when to use full heavy cream for a more indulgent texture: For a lighter dish, evaporated milk or half and half give a creamy effect with fewer calories, though the sauce will be slightly thinner. For special occasions, full heavy cream produces a lush, restaurant-style sauce that feels especially luxurious.

What to serve With this recipe

This creamy mushroom chicken is begging for something that can soak up the sauce. Buttery mashed potatoes are a classic partner, creating a soft, pillowy base that catches every drop. Creamy polenta or a simple bed of steamed or buttered rice work just as well, turning each plate into a generous, comforting meal.

For a lighter plate, pairing the chicken with steamed or roasted green vegetables brings balance. Broccoli, green beans, or asparagus all stand up beautifully to the rich sauce, adding colour and a pleasant crunch. A simple side salad dressed with a sharp vinaigrette can also cut through the creaminess and keep the meal feeling fresh.

This dish also loves pasta. Toss the sauce (thinned slightly if needed) with wide ribbons of fettuccine or pappardelle, then slice the chicken and arrange it on top. The noodles tangle with mushrooms and sauce, making a pasta dinner that feels both cosy and refined.

Bread fans will appreciate having something to swipe through the pan at the end. Thick slices of crusty baguette, ciabatta, or garlic bread are ideal for mopping up the remaining sauce and mushrooms. It’s an easy way to stretch the dish a little further for hungry appetites.

For entertaining, the chicken can be plated family-style. Arrange the thighs in a shallow serving dish, pour the mushroom sauce over the top, and garnish generously with parsley. Surround the platter with a big bowl of salad and a simple starch—like potatoes, rice, or crusty bread—and let everyone help themselves. It looks impressive, tastes rich, and keeps the host out of the kitchen once guests arrive.

Frequently Asked Questions

Can chicken breasts be used instead of thighs, and how should the cooking time be adjusted?
Yes, chicken breasts can be used, but they are leaner and cook more quickly. Sear them over medium-high heat until golden, then reduce the cooking time slightly and monitor closely so they reach 74°C/165°F without drying out. You may also want to slice thicker breasts horizontally to create cutlets for more even cooking.

What to do if the sauce splits or looks slightly grainy, and how to bring it back together:
If the sauce looks split, lower the heat immediately and whisk in a small splash of cream or milk. Gentle heat and steady stirring can often coax it back into a smooth emulsion. Avoid boiling the sauce hard, as high heat is a common cause of splitting.

How to make the dish ahead of time and the best way to reheat without drying out the chicken:
The dish can be cooked fully, cooled, and stored in the fridge. Reheat gently in a covered pan over low heat, adding a spoonful of cream or milk if the sauce has thickened in the fridge. Warm until the chicken is just heated through, avoiding a rapid boil that could toughen the meat.

Whether fresh mushrooms can be swapped for canned, and how that changes flavour and texture:
Fresh mushrooms give the best flavour and texture, with a pleasant chew and deeper earthiness. Canned mushrooms can be used in a pinch, but should be drained and dried well before sautéing. They won’t brown as much and can be softer, so expect a slightly different texture in the finished sauce.

How to adapt the recipe for dairy-free eaters using plant-based milks and a cornstarch slurry:
For a dairy-free version, use olive oil instead of butter and swap the cream for cashew milk, almond milk, or rice milk. Omit the parmesan or use a dairy-free alternative. Thicken the sauce with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water) whisked in and simmered until it reaches your desired consistency.

Storing leftovers: how long they keep in the fridge and whether this dish freezes well:
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave at low power. The dish can be frozen, though the cream sauce may change texture slightly after thawing. For best results, thaw overnight in the fridge and reheat slowly, stirring in a little extra plant-based milk or cream if needed to smooth the sauce.

Creative Variations

There are plenty of ways to give this dish a new personality each time you make it. Swapping thyme and rosemary for basil and oregano nudges the flavour profile in a more Italian direction, especially if served with pasta. Tarragon brings a subtle aniseed note that pairs beautifully with chicken and cream, while a little marjoram or chive can be added at the end for an extra fresh lift.

Adding extra vegetables turns the pan into a complete one-skillet meal. A few handfuls of baby spinach stirred into the sauce just before serving will wilt gently and add colour. Peas bring sweetness and a pop of green, while sun-dried tomatoes add a tangy, concentrated flavour that contrasts nicely with the cream.

For those who enjoy a deeper savoury edge, a pinch of smoked paprika or the addition of crispy bacon pieces can add a smoky undercurrent. The bacon can be cooked first, with some of the fat left in the pan to sear the chicken, building an even more flavourful base for the sauce.

A touch of citrus can also work wonders. A gentle squeeze of lemon juice or a sprinkle of finely grated lemon zest at the very end brightens the entire dish and keeps the cream sauce from feeling too heavy. It’s a small addition with a big impact, especially when serving the chicken with rich sides like mashed potatoes or pasta.

Chicken thighs with creamy mushroom garlic sauce delivers the kind of flavour and texture usually reserved for restaurant plates, yet it’s built from straightforward steps in a single pan. Juicy, well-seasoned chicken, a deeply savoury mushroom base, and a silky cream-and-parmesan sauce come together in a dish that feels both comforting and refined.

With flexible herbs, adaptable cream options, and a wide range of possible sides, it’s easy to tailor this recipe to the season, the occasion, or simply what’s already in the kitchen. Over time, it can become one of those reliable, signature meals—rolled out on busy evenings, quiet weekends, and special nights when something a little more special is exactly what you want.

Ingredients

For The Chicken:

2 tablespoons olive oil
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 cracked black pepper
1 1/2 pounds boneless, skinless chicken thighs (around 700g, about 6–8 fillets)

For The Sauce:

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

Instructions

Pat the chicken thighs dry thoroughly with paper towel, trimming away any obvious excess fat so the pieces cook evenly. In a small bowl, mix together the onion powder, garlic powder, dried thyme, dried rosemary, salt, and cracked black pepper. Sprinkle this seasoning blend over the chicken and rub it in so every fillet is well coated on all sides.

Heat 1 tablespoon of the olive oil in a large skillet or frying pan over medium-high heat. When the oil is shimmering, add the chicken thighs in a single layer, working in batches if necessary so you don’t overcrowd the pan. Sear the chicken for about 8 minutes per side, or until each piece is deeply golden on the outside and cooked through to the centre (the juices should run clear and the internal temperature should reach 74°C/165°F). Add the remaining oil if the pan looks dry for the second batch. Transfer the cooked chicken to a plate, cover lightly to keep warm, and set aside.

Using the same pan, reduce the heat slightly if needed and add the butter. Once melted, tip in the sliced mushrooms, spreading them out so they sit in a single layer as much as possible. Season lightly with salt and pepper and cook for about 3 minutes, stirring occasionally, until the mushrooms soften, release their juices, and start to take on a little colour.

Add the minced garlic, chopped parsley, dried thyme, and dried rosemary to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the herbs smell aromatic, taking care not to let the garlic brown too much.

Pour in the cream and stir well, scraping up any browned bits from the base of the pan so they melt into the sauce. Bring the mixture up to a gentle simmer, then reduce the heat to low and let it bubble softly for a few minutes, stirring from time to time, until the sauce thickens slightly and coats the back of a spoon.

Stir in the shredded parmesan cheese and continue cooking for another 2 minutes, or until the cheese has fully melted and the sauce looks smooth and silky. If it becomes too thick, a small splash of extra cream or milk can be added to loosen it to your preferred consistency.

Return the seared chicken thighs, along with any resting juices on the plate, back into the pan. Nestle them into the creamy mushroom sauce, turning once so they’re lightly coated. Simmer for a couple of minutes to warm the chicken through and let the flavours mingle. Taste the sauce and adjust with extra salt and pepper if needed.

Finish with a scattering of fresh parsley over the top and serve immediately, making sure each portion gets plenty of sauce and mushrooms.