Creamy Garlic Chicken Thighs with Mushroom Sauce

Cream Sauce Chicken Thighs are pan-seared boneless, skinless chicken thighs lightly dredged in seasoned flour, then finished in a rich, creamy sauce made with cream cheese and chicken broth and topped with crispy bacon and fresh parsley. This easy, flavorful dish is perfect for a simple weeknight dinner or a satisfying lunch.

Boneless, skinless chicken thighs are ideal for this recipe because they stay moist and develop a great crust when seared. The thighs are seasoned with garlic and onion powders, Italian seasoning, dried parsley, salt, and pepper, then lightly floured and sautéed until golden. Deglazing the pan with chicken broth and whisking in cream cheese creates a silky sauce that captures the pan’s browned bits for extra flavor. Finish with chopped parsley and bacon for a touch of freshness and crunch.

Ingredients For Cream Sauce Chicken Thighs

• Boneless, skinless chicken thighs: About 6 (roughly 1.5 lb)
• All-purpose flour: 1/4 cup for dredging
• Seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Italian seasoning, 1 tsp dried parsley, plus salt and fresh ground pepper to taste
• Vegetable oil: 1 1/2 tablespoons (or avocado oil, light olive oil, or butter)
• Chicken broth: 3/4 cup low-sodium preferred
• Cream cheese: 4 ounces, cubed and at room temperature
• Garnish: Chopped fresh parsley and cooked, diced bacon

How to Make Cream Sauce Chicken Thighs

1. Prepare the seasoned flour: In a small bowl, whisk together the flour, garlic powder, onion powder, Italian seasoning, dried parsley, salt, and pepper.
2. Coat and sear the chicken: Pat the thighs dry with paper towels. Dredge each piece in the seasoned flour, shaking off excess. Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook 5–7 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
3. Make the cream sauce: Return the skillet to medium heat and pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the cubed cream cheese and whisk until melted and the sauce is smooth and slightly thickened, about 2–3 minutes. Taste and adjust seasoning if needed.
4. Finish the dish: Return the chicken to the skillet and spoon the sauce over each piece. Cook 1–2 minutes more to heat through and meld flavors. Remove from heat and garnish with chopped parsley and bacon bits.
5. Serve: Plate the chicken with sauce spooned over the top and serve with your choice of sides.

Recipe Tips

• Don’t overcrowd the pan: Cook the thighs in a single layer so they brown properly. If needed, work in batches.
• Test the oil temperature: Drop a small bit of coated chicken into the oil—if it sizzles immediately, the pan is hot enough.
• Taste the sauce: The sauce picks up flavor from the pan and chicken, but check for salt and pepper before returning the chicken to the skillet.
• Check doneness: Use a meat thermometer or slice into a piece to ensure the thighs are cooked through but still juicy. Dark meat tolerates a bit more forgiving timing than breast meat.

What To Serve With This Recipe?

• This chicken pairs well with pasta, rice, or mashed potatoes to soak up the sauce.
• Add a green vegetable or a crisp salad for balance—steamed or roasted greens, snap peas, or a simple mixed salad complement the richness.

How to Store and Reheat Leftovers

• Refrigerate leftovers in a tightly covered container for up to 3 days. Because cream cheese-based sauces can change texture after freezing and thawing, freezing is not recommended.
• To reheat, warm the chicken and sauce gently in a covered skillet over medium-low heat for about 5 minutes, stirring occasionally, until heated through.

Delicious Chicken Recipes

• Chicken Madeira
• Lemon Chicken
• Apple Cider Glazed Chicken Thighs
• Cajun Butter Boneless Chicken Thighs