This skillet dinner is pure comfort: golden, crispy bone-in, skin-on chicken thighs nestled in a silky garlic-mushroom cream sauce. It’s the kind of recipe you make when you want something cozy but elevated — perfect for weeknights, date nights, or when guests drop by unexpectedly.
Why you’ll love this dish
This recipe blends simple pantry ingredients into a restaurant-worthy meal. The key is the contrast between ultra-crispy skin and a velvety, garlic-forward sauce studded with browned mushrooms. It’s unfussy, yet feels special enough for company.
“My family asked for seconds and then the kids licked their plates — total winner for a hectic weeknight.” — a typical reaction at my table
Reasons to try it: quick hands-on time, minimal cleanup (one skillet), budget-friendly chicken thighs, and adaptable flavors. If you enjoy easy, saucy chicken dinners, you might also like these game-day bites I tested for big crowds: Buffalo Chicken Bombs.
How this recipe comes together
This is a short, logical cooking flow so even beginners can follow:
- Pat the thighs dry and season well. Searing skin-side down in butter + oil crisps and renders fat.
- Remove the chicken, then brown mushrooms and garlic in the same pan so you capture all the fond (those browned bits).
- Deglaze with chicken broth, reduce, and gently stir in heavy cream to make a glossy sauce.
- Return the chicken to the skillet, simmer low and slow until cooked through and infused with flavor.
Expect about 40–45 minutes total from start to finish, including a few minutes of resting.
What you’ll need
- 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 (shiitake or baby bellas work too)
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh parsley or thyme, chopped (plus extra for garnish)
- Additional salt and pepper, to taste
Notes/substitutions:
- Poultry choice: bone-in, skin-on thighs give more flavor and stay juicy. If you prefer leaner meat, see options below or check this chicken breast recipe for a breast-based version.
- Dairy: heavy cream yields the creamiest result; for a lighter finish, use half-and-half but expect a thinner sauce.
Step-by-step instructions
- Pat chicken dry with paper towels. Season both sides generously with salt and pepper. Dry skin equals crisp skin.
- Heat butter and olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken, skin-side down. Sear 5–7 minutes without moving until skin is deep golden and crisp. Flip and cook 2–3 minutes more. Transfer chicken to a plate and set aside.
- In the same skillet, add diced mushrooms and minced garlic. Sauté 4–5 minutes until mushrooms release moisture and begin to brown and garlic is fragrant.
- Pour in chicken broth and gently scrape up browned bits from the pan with a wooden spoon. Let the broth reduce slightly for concentrated flavor.
- Stir in heavy cream, bring to a gentle simmer. Avoid a rolling boil to prevent the cream from breaking.
- Nestle chicken back into the sauce, reduce heat to low, cover, and cook 10–12 minutes until chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Taste and adjust seasoning. Sprinkle chopped parsley or thyme before serving directly from the skillet.
How to plate and pair
Best ways to enjoy it:
- Spoon the chicken and sauce over creamy mashed potatoes to soak up every drop.
- Serve with buttered egg noodles, risotto, or steamed rice for a simple plate.
- For lighter sides, pair with roasted green beans, garlic sautéed spinach, or a crisp Caesar salad.
- Finish with a scattering of fresh herbs and a wedge of lemon to brighten the cream.
Wine pairing: a medium-bodied Chardonnay or a light Pinot Noir complements the mushrooms and cream without overpowering the dish.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep chicken and sauce together to avoid drying out.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Note: cream sauces can change texture after freezing; reheat slowly and stir to re-emulsify.
- Reheating: Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth or cream if needed. Alternatively, bake covered at 350°F (175°C) until internal temperature reaches 165°F.
Always use a thermometer to confirm safe reheating temps.
Pro chef tips for a better skillet dinner
- Pat the skin dry and don’t overcrowd the pan — crowding steams the skin and prevents crisping.
- Use a mix of butter and oil: butter adds flavor, oil raises the smoke point.
- Don’t rush the fond: scraping browned bits after deglazing gives the sauce depth.
- Add cream off the highest heat and simmer gently to avoid separation.
- If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, whisk in a little warm broth.
- Test doneness with an instant-read thermometer: thighs are safe at 165°F but benefit from a brief rest.
Creative twists you can try
- Mushroom-forward: increase mushrooms to 12 oz and add a splash of dry sherry or white wine when deglazing.
- Dairy-free: substitute full-fat coconut milk and a touch of lemon for brightness (note: coconut will change the flavor profile).
- Low-carb: serve over cauliflower mash or zoodles.
- Make it spicy: stir in 1/4–1/2 teaspoon red pepper flakes with the garlic.
- Swap the thighs for boneless breasts if preferred — for breast-specific timing and technique, see this chicken breast recipe to avoid dryness.
Common questions
Q: How long will this take from start to finish?
A: Active prep is about 10–12 minutes. Searing and sauce work adds another 20–25 minutes. Plan roughly 35–45 minutes total.
Q: Can I use frozen mushrooms or pre-sliced mushrooms?
A: You can, but frozen mushrooms release more water. Thaw and drain well, then increase sauté time to encourage browning.
Q: Is bone-in really better than boneless here?
A: Bone-in adds flavor and helps the meat stay juicier during cooking. Boneless cooks faster but can dry out if overcooked.
Q: Can I make the sauce ahead and reheat with the chicken?
A: Yes. Make the sauce, cool it, and refrigerate for up to 48 hours. Rewarm gently, then add seared chicken to finish in the sauce for 8–10 minutes.
Q: My cream sauce separated — how do I fix it?
A: Remove from heat and whisk in a small splash of warm broth. A quick blender blitz can re-emulsify it. Reheat gently afterward.
Q: What’s the safest way to know the chicken is done?
A: Use an instant-read thermometer. Insert into the thickest part without touching bone; 165°F (74°C) is the safe internal temperature.
If you want any help adjusting this for dietary needs, make-ahead plans, or a printable shopping list, tell me how you’ll serve it and I’ll tailor steps for you.
Crispy Skillet Chicken Thighs with Garlic-Mushroom Cream Sauce
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Provides more flavor and stays juicy.
- 1 tablespoon butter Adds flavor.
- 1 tablespoon olive oil Raises the smoke point.
- 8 oz fresh cremini or button mushrooms, diced Shiitake or baby bellas can be used.
- 3 cloves garlic, minced
- 1/2 cup chicken broth For deglazing.
- 3/4 cup heavy cream Yields the creamiest result.
- 2 tablespoons fresh parsley or thyme, chopped Plus extra for garnish.
- Salt and pepper, to taste
Instructions
Preparation
- Pat chicken dry with paper towels. Season both sides generously with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat until shimmering.
Cooking
- Add chicken, skin-side down. Sear for 5–7 minutes without moving until skin is deep golden and crisp.
- Flip and cook for 2–3 minutes more. Transfer chicken to a plate and set aside.
- In the same skillet, add diced mushrooms and minced garlic. Sauté for 4–5 minutes until mushrooms release moisture and begin to brown, and garlic is fragrant.
- Pour in chicken broth and gently scrape up browned bits from the pan with a wooden spoon. Let the broth reduce slightly for concentrated flavor.
- Stir in heavy cream, bringing it to a gentle simmer. Avoid a rolling boil to prevent the cream from breaking.
- Nestle chicken back into the sauce, reduce heat to low, cover, and cook for 10–12 minutes until chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Taste and adjust seasoning. Sprinkle chopped parsley or thyme before serving directly from the skillet.