Creamy Garlic Chicken Thighs and Mushrooms

Chicken breasts cooked with mushrooms and cream sauce in a skillet, creating a creamy and indulgent dish.

4.70 from 71 votes

Creamy Garlic Chicken Thighs and Mushrooms

Creamy Garlic Chicken Thighs and Mushrooms Recipe - a hearty, creamy, keto creamy chicken and mushrooms dinner in just one pot! Your whole family will love this one pot creamy garlic chicken and mushrooms recipe.

Prep Time5

Cook Time20

Total Time25

Course: One Pot

Cuisine: American

Keyword: chicken thighs, keto, main dish, one pot, paleo, whole 30

Servings:

Calories: 557kcal

Author: Courtney O'Dell

Equipment

[Set of 2] Premium Stainless Steel Salt Grinder & Pepper Mill Set for Peppercorns Sea Salt Himalayan Salt and Spices, Thumb Push Button for 1 Hand Operation
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals
WÜSTHOF Gourmet 7" Hollow Edge Santoku Knife
GreenPan Treviso Stainless Steel Healthy Ceramic Nonstick, 9.5" and 11" Frying Pan Skillet Set, PFAS-Free,Clad, Induction, Dishwasher Safe, Silver

Ingredients

4 tbsp butter divided
⅛ tsp sea 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
½ cup diced parsley optional
½ cup heavy cream
¼ cup parmesan cheese

Instructions

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

Video

Nutrition