Creamy Mushroom Chicken Thighs Skillet

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ByCorey Created Updated

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This Creamy Mushroom Chicken Thigh Skillet packs all the rich flavors of cream, mushroom, garlic and cheese resulting in a family favorite recipe that will come together within 40 minutes!Creamy Mushroom Chicken Thighs in a cast iron pan

It’s perfect served with some steamed vegetables, rice or pasta. And if you are looking for a low-carb meal then you can easily serve this Creamy Mushroom Chicken Thigh Skillet along with a lovely light side salad!

HOW DO YOU TELL WHEN PAN-FRIED CHICKEN IS DONE?

  • Fully-cooked chicken thighs will be white all the way through, and the juices will run clear when you cut into them. If your chicken thighs are pink inside and the juices also run pink, then they are undercooked and require additional pan-frying. Internal temp should be at 165 degrees F.

WHAT ALTERNATIVE CAN I USE IN PLACE OF HEAVY CREAM?

  • If you wish to lighten up this dish, a great alternative to heavy cream for the sauce is greek yogurt. It adds a slightly tangy flavor to the sauce and works just as well as heavy cream for thickening the sauce.
  • Start with half a cup of greek yogurt and add more as along with the cheese as needed to create a thick sauce before returning the chicken thighs to the skillet.

HOW LONG CAN LEFTOVERS OF THIS RECIPE BE KEPT IN THE FRIDGE OR FREEZER?

  • Have leftovers? No problem. To preserve your leftovers for another day, place it in an airtight container and store in your refrigerator for 3-4 days or in your freezer for up to a month.
  • Once you are ready to eat the leftovers, make sure to reheat slowly while stirring frequently. If you reheat at high temperatures, you risk the cream sauce breaking down and separating.Chicken thighs served with rice and green beans on 2 plates

TIPS FOR MAKING CREAMY MUSHROOM CHICKEN THIGH SKILLET

  • To make this dish gluten-free, substitute wheat flour with either rice flour, cornstarch or cornflour.
  • Use a large heavy skillet to make this creamy chicken dish, such as cast iron. Something like a 12-inch skillet with dual handles and sloped slopes will make cooking a breeze!
  • Chicken is perfectly cooked when its internal temperature reaches 165 degrees.ingredients for creamy mushroom chicken thighs

Creamy Mushroom Chicken Thigh Skillet

  1. Season the chicken thighs with salt and pepper. In a heavy skillet over medium-high heat, heat the olive oil.
  2. Put the flour on a plate and dredge the chicken thighs in it. (Discard any leftover flour).Chicken thigh in plate of flour
  3. Place the chicken in the skillet and cook in the hot oil for 5 minutes per side, until they are a nice golden brown. (I like to use a splatter guard over the skillet).flour coated chicken thighs in cast iron skillet
  4. Turn the heat to medium, cover the skillet with a lid and cook the chicken for an additional 15 minutes. Remove the chicken from the skillet to a plate. Set aside.browned chicken thighs in cast iron skillet
  5. Melt the butter in the skillet. Add the mushrooms and garlic and cook, stirring occasionally for about 4 minutes. Add the thyme and cook an additional 1 minute.sliced mushrooms and garlic in cast iron pan
  6. Add the chicken stock and deglaze the pan by scraping up any browned bits on the bottom. Simmer for 3 minutes.mushrooms cooking in cast iron pan
  7. Stir in the cream. Add the parmesan cheese stirring until it has completely melted and the sauce has thickened a bit. Add additional salt and pepper to taste.cream, parmesan cheese, salt and pepper added to the pan with mushrooms
  8. Return the chicken thighs to the skillet and simmer for 5 minutes, stirring occasionally.Creamy Mushroom Chicken Thighs in a cast iron skillet
  9. Garnish with parsley and serve with rice or mashed potatoes and steamed vegetables or a fresh green salad.Chicken thighs served with rice and green beans on a plate

 

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Creamy Mushroom Chicken Thighs in a cast iron pan
5 from 8 votes
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Creamy Mushroom Chicken Thigh Skillet

This Creamy Mushroom Chicken Thigh Skillet packs all the rich flavors of cream, mushroom, garlic and is ready in 40 minutes.
6
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
 

  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ½ cup flour
  • 6 chicken thighs skin on, bone-in
  • 1 tablespoon butter
  • 8 oz. 227 grams white mushrooms, cleaned and sliced
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme leaves
  • ⅓ cup chicken stock
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese grated
  • Fresh parsley for garnish

Instructions

  • Season the chicken thighs with salt and pepper.
  • In a heavy skillet over medium-high heat, heat the olive oil.
  • Put the flour on a plate and dredge the chicken thighs in it. (Discard any leftover flour)
  • Place the chicken in the skillet and cook in the hot oil for 5 minutes per side, until they are a nice golden brown. (Use a splatter guard over the skillet)
  • Turn the heat to medium, cover the skillet with a lid and cook the chicken for an additional 15 minutes.
  • Remove the chicken from the skillet to a plate. Set aside.
  • Melt the butter in the skillet. Add the mushrooms and garlic and cook, stirring occasionally for about 4 minutes. Add the thyme and cook an additional 1 minute.
  • Add the chicken stock and deglaze the pan by scraping up any browned bits on the bottom. Simmer for 3 minutes.
  • Stir in the cream. Add the parmesan cheese stirring until it has completely melted and the sauce has thickened a bit. Add additional salt and pepper to taste.
  • Return the chicken thighs to the skillet and simmer for 5 minutes, stirring occasionally.
  • Garnish with parsley and serve with rice or mashed potatoes and steamed vegetables or a fresh green salad.

Video

Notes

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Nutrition

Calories: 583kcal | Carbohydrates: 12g | Protein: 29g | Fat: 47g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 425mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 866IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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5 from 8 votes (5 ratings without comment)

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5 Comments

  1. Looks yummy! Happy to see some bone-in, skin on chicken thigh recipes. Can’t wait to get some mushrooms and heavy cream to try this! I have your chicken stuffing crock pot recipe ready to eat for dinner now. House smells so good!

    Reply

  2. 5 stars
    Great recipe – only I used chicken breasts cause I don’t like thighs. It came out fantastic. Thanks so much for posting this recipe.

    Reply

  3. 5 stars
    Great Recipe. It was a hit at my house!!! thanks for sharing!!!

    Reply
  4. Melissa K. says:

    5 stars
    Followed the recipie. Very delicious. I used a bag of success rice and added it back in before returning the chicken to pan. Turned out quite nice. Added green beans and garlic bread as sides.

    Reply
  5. MARILOU LACY says:

    It was amazing we love it!!!! Thank you

    Reply