Savory Garlic Butter Chicken Thighs with Mushrooms
Try this Savory Garlic Butter Chicken Thighs with Mushrooms! Juicy chicken in a creamy, garlicky mushroom sauce—easy, delicious, and perfect for dinner!
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 8 oz cremini or baby bella mushrooms sliced
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley for garnish
- 1 teaspoon lemon juice optional, for brightness
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season with onion powder, smoked paprika, oregano, salt, and black pepper.
- Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove from pan and set aside.
- Cook the Mushrooms: In the same pan, melt the remaining butter. Add sliced mushrooms and cook for 5 minutes until softened.
- Make the Sauce: Add garlic and sauté for 30 seconds. Pour in the chicken broth, scraping up any browned bits. Stir in Dijon mustard, heavy cream, and thyme. Let simmer for 2-3 minutes.
- Combine: Return the chicken to the pan, spoon the sauce over it, and simmer for another 10-12 minutes until cooked through.
- Finish & Serve: Add a splash of lemon juice for brightness. Garnish with parsley and serve hot.
Notes
- Can be prepped ahead by marinating the chicken for deeper flavor.
- Works well with skinless chicken thighs if preferred.
- Adjust seasoning to personal taste; smoked paprika adds a mild heat.