This garlic mushroom chicken is a classic chicken dish for all the mushroom lovers out there. This recipe brings the elegance of a restaurant-quality meal right in your own kitchen. It is creamy, umami, savory, and with the crispy chicken skin-on thighs, its ultimate comfort food!
Our inspiration for this recipe is to have a one-pan recipe that has restaurant quality and super bold flavors. The chicken thighs seared to have the perfect crispy skin with the garlicky mushroom sauce made with rice wine vegar, cream and chicken broth give the irresistible final dish.
This dish is perfect for busy weeknights when you crave something special, yet elegant enough for entertaining guests. This garlic mushroom chicken is proof that the best meals are both simple and spectacular. Indeed this dish captures a perfect balance of comfort and sophistication.
Ingredients Breakdown for Garlic Mushroom Chicken
For the Chicken
- Chicken thighs: We are using the skin-on chicken thighs for the perfect tender chicken. You can also use skin-on chicken breast. The crispy skin with the tender chicken really tastes amazing with the creamy sauce.
- Olive oil: Olive oil will help in searing the chicken.
- Butter: It gives the chicken a deep buttery flavor.
- Salt & Black pepper: Salt and pepper to taste makes the chicken super savory.
For the Sauce
- Olive oil: Olive oil helps in cooking out the ingredients like onion to make the perfect base for the sauce.
- Onion: Onion will make the base of the sauce oniony.
- Mushrooms: We are using white button mushrooms for this recipe. You can use cremini, or mixture of cremini, white button mushrooms with shiitake for deep and strong flavor. We are using about 150 g sliced for the texture and 100 g finely chopped to infuse the Umami flavor in the sauce.
- Garlic: Garlic is another important ingredient of the dish. We are using fresh garlic, minced for the maximum taste infusion.
- All-Purpose Flour: Flour will make the sauce thick and add body to it.
- Rice wine vinegar: Rice wine vinegar has a mild and slightly sweet taste that compliments the bold mushroom, garlic and chicken flavor so well.
- Chicken broth: Chicken broth will help in making the sauce when more savory. We recommend using low-sodium chicken or vegetable broth to avoid salty sauce. Or adjust the salt accordingly to the broth you have.
- Heavy Cream: We are using 30–36% fat heavy cream to have the ultimate creamy and satisfying velvety consistency. It also balances the acidity from the rice wine.
- Salt & Black pepper: Salt and pepper will make sure that the creamy sauce is not bland tasting.
- Fresh parsley: Fresh parsley adds an element of freshness and color pop as well.
Instructions
We highly recommend reading the recipe’s instructions thoroughly before starting. Make sure you have all of the ingredients measured out for every step in advance to make the recipe easier.
See the full preparation in the recipe card below with the complete instructions on how to prepare your kitchen and the ingredients, and then make this irresistible Garlic Mushroom Chicken.
Garlic Mushroom Chicken
Description
One pan and bold flavors. This Garlic Mushroom Chicken features tender chicken thighs with crispy skin and a creamy mushroom sauce made with garlic, rice wine, chicken broth, and heavy cream. A must-try easy dinner for weekdays, date nights, or even for a special dinner!
Ingredients
For Chicken
For Sauce
Instructions
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Preheat a skillet over medium heat. Add olive oil and butter. Place the chicken thighs skin side up in the pan. Season both sides with salt and pepper.
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Cook for 3–5 minutes per side, or until golden brown and the skin is crispy.
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Remove the chicken from the skillet and set aside.
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In a separate pan, heat olive oil over medium heat. Add sliced onion and sauté until lightly browned.
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Add the sliced mushrooms and sauté for 3–5 minutes until softened.
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Remove from the pan and set aside.
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In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
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Add the finely chopped mushrooms and cook for about 3 minutes.
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Season with salt and black pepper. Stir in the flour and cook for 30 seconds.
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Gradually add rice wine, chicken broth, and heavy cream, stirring continuously to avoid lumps.
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Bring to a boil and place the chicken thighs back into the sauce.
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Cover and let simmer for 5 minutes until the sauce thickens and the chicken is fully cooked.
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Return the sautéed onions and sliced mushrooms to the sauce. Garnish with freshly chopped parsley.
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Serve hot with mashed potatoes or steamed vegetables.
Equipment Needed
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 40g62%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 34g68%
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pro Tips
- Pat chicken dry before searing for crispier skin
- Avoid overcrowding mushrooms to ensure proper browning
- Simmer gently to prevent the cream sauce from separating
Substitutions and Variations
- Boneless Option: Use boneless chicken thighs for faster cooking
- Mushroom Variety: Substitute cremini or button mushrooms with shiitake for stronger umami
- Herb Swap: Replace parsley with thyme or rosemary
- Dairy-Light Version: Use half-and-half instead of heavy cream
Gluten-Free Option: Replace flour with cornstarch slurry
