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Creamy Garlic Chicken Thighs and Mushrooms Recipe

One Pot Creamy Garlic Chicken Thighs and Mushrooms Recipe


  • 4 tbsp butter, divided
  • PINCH of salt, very small amount – but if using low sodium stock or unsalted butter, ok to use a little more salt
  • 4 chicken thighs, bones removed (skinless or with skin OK)
  • 6-10 cloves garlic, sliced in half or finely diced (I like big chunks of garlic but realize most don’t)
  • 8 oz cremini mushrooms, stems removed and wiped clean
  • 1 cup chicken stock
  • 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
  • 1/2 cup diced parsley, optional
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese


  1. Heat a heavy pan on medium high until very hot.
  2. Add 2 tbsp butter, swirl around pan, and let melt.
  3. When butter is foamy and melted, add chicken thighs.
  4. Very lightly salt chicken thighs (ONE pinch for all things – don’t overdo it!)
  5. Cook chicken thighs 5 minutes on each side, until lovely golden brown.
  6. When chicken thighs are well browned, remove from pan – do not drain pan grease.
  7. Add garlic to pan, stir well.
  8. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
  9. Add second half of butter (2 tbsp) to pan, let melt.
  10. Let garlic and mushrooms brown – about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
  11. Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned.
  12. Add stock and cheese.
  13. Stir well, being sure to scrape up any browned bits from bottom of pan.
  14. Turn heat off. Whisk in cream until well mixed.
  15. Return heat and let cream sauce slowly boil and reduce to get creamy and thick.
  16. Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
  17. Remove from pan and serve immediately!

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