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–+ servings
Creamy Garlic Mushroom Chicken Thighs

Creamy Garlic Mushroom Chicken Thighs

There’s something undeniably comforting about the aroma of garlic and mushrooms sizzling in butter. It fills your kitchen with warmth, wrapping you in memories of cozy dinners and quiet evenings spent around the table. If you’ve ever craved a meal that’s hearty, flavorful, and irresistibly creamy, these Creamy Garlic Mushroom Chicken Thighs will speak directly to your soul.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Course Main Course
Cuisine American
Servings 4 Servings

Equipment

Ingredients
  

For the Chicken:

  • 4 –5 bone-in skin-on chicken thighs
  • 2 teaspoons seasoned salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • For the Seasoned Flour:
  • About 2 cups all-purpose flour
  • 1 tablespoon seasoned salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons black pepper

For the Sauce:

  • 2 tablespoons avocado or vegetable oil
  • 2 tablespoons butter
  • ½ large white onion thinly sliced
  • 7 –8 garlic cloves finely chopped
  • 10 ounces mushrooms cleaned and sliced (cremini or button mushrooms work best)
  • ¼ teaspoon crushed red pepper flakes
  • 4 tablespoons reserved seasoned flour
  • 2½ cups chicken broth or stock
  • ½ cup heavy cream

For Garnish:

  • Dried or fresh chopped parsley

Instructions
 

Prepare the Chicken:

  • Pat the chicken thighs dry with paper towels to help them brown evenly.
  • Season both sides generously with 2 teaspoons seasoned salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 teaspoon black pepper.
  • Let them rest at room temperature for 10–15 minutes.

Mix the Seasoned Flour:

  • In a shallow bowl, combine 2 cups flour, 1 tablespoon seasoned salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons black pepper.
  • Whisk well to blend. Dredge the seasoned chicken in the flour, coating evenly on all sides.Shake off excess flour and reserve 4 tablespoons of the seasoned flour for later.

Sear the Chicken:

  • Heat 2 tablespoons oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  • Add the chicken, skin-side down, and sear for 5 minutes per side, until golden brown and crisp.
  • Remove the browned chicken and set it aside on a plate.

Sauté the Aromatics and Mushrooms:

  • Reduce the heat to medium and drain off any excess oil, leaving about 2 tablespoons in the pan.
  • Add 2 tablespoons butter, then stir in the onions, garlic, and crushed red pepper flakes.
  • Cook for 3–4 minutes until fragrant.
  • Add the mushrooms and cook another 5–6 minutes, stirring occasionally, until they release their moisture and start to brown.

Create the Sauce Base:

  • Sprinkle in the reserved seasoned flour and whisk continuously for 3–4 minutes to form a light roux.
  • Slowly pour in the chicken broth, whisking constantly to smooth out any lumps.
  • Let the sauce simmer for 3–5 minutes, thickening slightly as it cooks.

Add Cream and Chicken:

  • Stir in the heavy cream until smooth and creamy.
  • Return the seared chicken thighs to the skillet, spooning some of the sauce and mushrooms over the top.
  • Bring the mixture to a gentle simmer.

Bake to Finish:

  • Cover the skillet with a lid or foil and transfer to a preheated oven at 400°F (200°C).
  • Bake for 40–45 minutes, or until the chicken is cooked through and tender.

Garnish and Serve:

  • Remove the skillet from the oven and let it rest for 5 minutes.
  • Garnish with chopped parsley before serving.
  • Enjoy warm with creamy mashed potatoes, rice, or steamed vegetables.
Keyword #northeastnosh #mushroomchicken #chickendinners #comfortfood #food #foodie #garlicmushroomsauce #easydinnerideas
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