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Garlic Mushroom Chicken Thighs, a flavorful and juicy dish featuring tender chicken thighs cooked with garlic and mushrooms.

Garlic Mushroom Chicken Thighs

These Garlic Mushroom Chicken Thighs are a flavorful and satisfying dish featuring crispy-skinned chicken and a rich, savory mushroom sauce. This recipe emphasizes proper searing and sauce reduction techniques to achieve maximum umami and perfectly cooked chicken.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 pound cremini mushrooms, sliced
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup heavy cream optional
  • 1 tablespoon fresh thyme leaves
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large oven-safe skillet
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • paper towels
  • spatula
  • Oven

Method
 

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 6-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear for another 3-4 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Mushrooms: Add the remaining 2 tablespoons of olive oil to the skillet. Add the sliced mushrooms and cook for 8-10 minutes, or until they are browned and have released their moisture. Season with salt and pepper.
  4. Add the Garlic: Add the minced garlic to the skillet and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
  5. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, or until it has reduced slightly.
  6. Make the Sauce: Stir in the chicken broth and bring to a simmer. In a small bowl, whisk together the melted butter and flour to create a roux. Gradually whisk the roux into the simmering sauce. Cook for 2-3 minutes, or until the sauce has thickened.
  7. Return the Chicken: Return the chicken thighs to the skillet, nestling them into the sauce.
  8. Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Finish the Sauce: Remove the skillet from the oven. Stir in the heavy cream (if using) and fresh thyme leaves. Taste and adjust seasoning as needed.
  10. Serve: Garnish with fresh parsley and serve hot over rice, mashed potatoes, or pasta.

Notes

For extra richness, use bone-in, skin-on chicken thighs. To prevent soggy skin, ensure the chicken is patted dry before searing. To deepen the mushroom flavor, consider adding a mix of shiitake or oyster mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. The heavy cream is optional; omitting it will result in a lighter sauce. For a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch for the roux.