This easy skillet chicken thighs recipe with mushroom and cream sauce is a lifesaver for busy nights or when you have guests coming over. The chicken turns out so juicy, and everyone always loves it. The best part? You only need one skillet to make it! Trust me, once you try it, you'll want to make it again and again. Perfect for dinner tonight!
Chicken Thigh Recipe
This is one of our all-time favorite dinners! This easy skillet chicken thigh recipe is a winner in my house.
I love it because it’s so simple to make, and the chicken always turns out super juicy and delicious. It’s foolproof.
If you haven’t cooked with chicken thighs yet, you’re in for a treat. They’re packed with flavor, really juicy, and often more affordable than chicken breasts.
This one-skillet meal is amazing, creamy mushroom sauce coating the chicken thighs is a must! Tender chicken in a rich, garlicky mushroom sauce, it’s pure comfort on a plate. Try it tonight, and it’s sure to become a favorite in your home too.
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⭐Why You'll Love This Chicken Thigh Recipe
This recipe is perfect for busy weeknights it is quick, easy, and made with just one skillet and a few simple ingredients. The creamy mushroom sauce is the star, packed with savory flavor that pairs perfectly with tender chicken thighs.
It’s a crowd-pleaser too, whether you're feeding the family or having guests over. Everyone will love it, and they'll probably ask for seconds! Plus, with only one pan to clean, cleanup is a breeze!
🧾Ingredients
The ingredients are simple, but when you put them together, they make the most amazing chicken dinner!
Unsalted Butter: I use this to sear the chicken, giving it a beautiful golden crust and adding rich flavor.
Chicken Thighs: They’re my go-to for this recipe. You can choose skin-on for extra crispiness or skinless if you prefer. Thighs stay juicy and flavorful, unlike breasts.
Salt and Black Pepper: These are essential for seasoning. Salt brings out the natural flavors, and pepper adds a warm kick.
Onions and Garlic Cloves: They’re key for a flavorful sauce. Onions add sweetness and depth, while garlic gives a lovely aroma.
Mushrooms: I use white mushrooms for their earthy taste. Feel free to try different types for varied textures and flavors.
Flour: This helps thicken the sauce, making it creamy and rich.
Bay Leaves and Fresh Thyme: They add an extra layer of flavor to the dish.
White Wine: I use it to deglaze the pan, adding brightness and a nuanced flavor as the alcohol cooks off.
Chicken Broth: It provides a savory base for the sauce. Vegetable broth works too!
Heavy Cream: This makes the sauce extra creamy and rich. It balances the wine’s acidity and makes the sauce luxurious.
Parsley: For garnish, it adds a fresh touch and a bit of color.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chicken Thighs
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a big skillet, melt the butter over medium heat. Add the chicken thighs to the skillet and sprinkle with salt and pepper.
2. Brown the chicken on both sides, then remove it from the pan and set it aside.
3. Add diced onions to the skillet, season with salt and pepper, and cook until they're soft and translucent.
4. Add finely chopped garlic to the skillet, and cook for a minute until it smells good then Add sliced to the skillet, and cook until soft.
5. Sprinkle flour on the mushrooms and onions, stirring until a thick paste forms.
6. Add bay leaves and fresh thyme to the skillet. Pour white wine into the skillet and stir to lift any browned bits from the bottom.
7. Add the chicken broth and bring it to a simmer. Put the browned chicken thighs back in the skillet and cook for 20-25 minutes, or until done.
8. After cooking, remove the chicken from the skillet and set it aside. Stir in the heavy cream and let the sauce thicken. Then, season with salt and pepper.
9. Put the chicken back in the pan and cook for a few minutes to blend the flavors.
10. Serve the chicken and mushrooms with rice.
🍽 What to Serve with Chicken Thighs
I love serving these skillet chicken thighs with ciabatta or garlic bread to soak up all that tasty sauce.
If you’re looking for other side dishes, here are a few of my favorites: pasta salad, potato salad, tuna salad, potato pillows, crispy smashed potatoes, or potato wedges.
I like to pair this dish with a refreshing lemonade.
💭Tips for Recipe Success
Use Bone-In, Skin-On Thighs: For the juiciest, most flavorful chicken, go for bone-in, skin-on thighs. The skin crisps up nicely, and the bone keeps the meat moist.
Sear on High Heat: Start by searing the chicken skin-side down over medium-high heat. This gives it a crispy, golden skin. Try not to move the chicken around too much—let it get a good sear.
Cook Mushrooms Properly: When you add the mushrooms, cook them until they’re golden brown and have released their moisture. This really boosts the flavor of the sauce.
Adjust Seasoning: Before serving, taste the sauce and tweak the seasoning with a bit more salt and pepper if needed. Sometimes a little extra seasoning can make all the difference.
Storage: Store leftover skillet chicken thighs in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 3 months.
🍛More Chicken Recipes to Try!
If you love this Chicken Thighs, you'll also adore these tasty chicken dishes: Chicken Croquettes, Chicken Skewers (Pinchitos de Pollo), Korean Fried Chicken, Honey Garlic Chicken, Spicy Chicken Sandwich, Chicken Kiev, Cast Iron Chicken Breast, Marry Me Chicken and Butter Chicken.
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Easy Skillet Chicken Thighs
Ingredients
- 60 g Unsalted Butter
- 1 kg Chicken Thighs
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Onions
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Garlic Cloves
- 300 g Mushrooms
- 3 tablespoon Flour
- 2 Bay Leaves
- Fresh Thyme
- 120 ml White Wine
- 720 ml Chicken Broth
- 160 ml Heavy Cream
- Parsley
Instructions
- In a large skillet, melt the unsalted butter over medium heat.
- Add the chicken thighs to the skillet and season them with salt and pepper.
- Brown the chicken on both sides. After it's browned, take it out of the pan and set it aside.
- Thinly slice the onions, add them to the same skillet, and sprinkle with a pinch of salt and black pepper. Cook until the onions are clear and soft.
- Chop the garlic cloves, add them to the skillet, and cook for another minute until fragrant.
- Slice the mushrooms, add them to the skillet, and cook until they’re soft.
- Sprinkle flour over the mushrooms and onions, and keep stirring to make a thick paste.
- Add bay leaves and a few fresh thyme sprigs to the skillet.
- Pour white wine into the skillet and scrape up any browned bits from the bottom.
- Add the chicken broth and let it come to a gentle boil.
- Put the browned chicken thighs back in the skillet. Cook for about 20-25 minutes, or until the chicken is fully cooked.
- After cooking, take the chicken out of the skillet and put it aside.
- Mix in the heavy cream and let the sauce thicken a bit. Then, add salt and pepper to taste.
- Put the cooked chicken back in the pan and cook for a few minutes to let the flavors mix.
- Add chopped parsley on top before serving.
- Serve the chicken and mushrooms with rice.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Best chicken thighs I've ever made! Thanks for the recipe.