Crispy Skillet Chicken Thighs with Garlic-Mushroom Cream Sauce
This skillet dinner features golden, crispy chicken thighs in a silky garlic-mushroom cream sauce, offering a cozy yet elevated meal for any occasion.
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.
Notes
Store leftovers in an airtight container for up to 3-4 days. Freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop over low heat until warmed through.