Name: Creamy Mushroom and Thyme Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 6 chicken thighs; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoon olive oil; 1 pound cremini mushrooms; 4 cloves garlic; 2 teaspoon fresh thyme; 1 cup chicken broth; ¾ cup heavy cream; 1 tablespoon butter; ½ lemon

Creamy Mushroom and Thyme Chicken Thighs

low-carbweeknightcozy

10 minPrep30 minCook4Serves

Ingredients

6chicken thighs (bone-in, skin-on)
1 teaspoonsalt
½ teaspoonblack pepper
2 tablespoonolive oil
1 poundcremini mushrooms
4 clovesgarlic
2 teaspoonfresh thyme (or 1 teaspoon dried)
1 cupchicken broth
¾ cupheavy cream
1 tablespoonbutter
½lemon

Prep

01
Slice the cremini mushrooms into 1/4-inch thick slices.
02
Mince 4 cloves garlic.

Method

01
Pat the chicken thighs dry and season both sides generously with salt and pepper.
02
Heat olive oil in a large heavy skillet over medium-high heat. Once shimmering, place chicken skin-side down and cook for 6–8 minutes until the skin is golden and crisp. Flip and cook for 4–5 minutes more. Transfer to a plate.
03
Pour off all but 1 tablespoon of fat from the skillet. Add the mushrooms and cook over medium-high heat, stirring occasionally, for 5–7 minutes until softened and lightly browned. Add the garlic and thyme, cook for 1 minute until fragrant.
04
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet skin-side up and nestle it among the mushrooms. Reduce heat to medium, cover, and simmer for 12–15 minutes until the chicken is cooked through (internal temp 165°F).
05
Stir in the heavy cream and butter. Simmer uncovered for 2–3 minutes to warm through and let the sauce thicken slightly. Taste and adjust seasoning. Squeeze in lemon juice to taste.
06
Serve each chicken thigh with mushrooms and sauce spooned over top. Enjoy with roasted cauliflower or a simple green salad.

Spice Tips

For deeper earthiness, add a pinch of smoked paprika to the mushrooms. A tiny pinch of nutmeg in the cream sauce adds cozy warmth. Fresh sage or tarragon can replace thyme for a different flavor profile.

Bone-in, skin-on thighs stay incredibly moist and brown beautifully. If you prefer boneless thighs, reduce the simmering time in step 4 to 8–10 minutes. The creamy sauce keeps well; reheat gently on the stovetop with a splash of broth if needed.