Tender and juicy chicken thighs smothered in a mouthwatering thick, and creamy mushroom sauce. It’s an amazing dinner that you can easily and quickly make at any time.
INGREDIENTS
Chicken:
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2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs (around 6-8 fillets)
1 teaspoon garlic powder
½ teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon dried rosemary
¼ teaspoon cracked black pepper
½ teaspoon salt
Sauce:
4 cloves garlic, minced (or 1 tablespoon minced garlic)
8 ounces sliced brown mushrooms
1 tablespoon fresh chopped parsley
1 ½ c. heavy cream/half and half
1 tablespoon butter
½ c. fresh shredded Parmesan cheese
½ – 1 teaspoon dried thyme (adjust according to taste)
½ – 1 teaspoon dried rosemary (adjust according to taste)
HOW TO MAKE CREAMY GARLIC MUSHROOM CHICKEN THIGHS
Step 1: Using paper towels, pat the chicken thighs dry and trim the excess fat off.
Step 2: Mix the onion powder with garlic powder, herbs, salt, and pepper. Evenly coat all sides of the chicken with the seasoning.
Step 3: In a large pan or skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the chicken thighs to the pan/skillet and sear for about 8 minutes on each side until the internal temperature of the thighs reaches 165 degrees F.
Step 4: You can add the rest of the oil if needed to the pan if cooking the chicken thighs in batches.
Step 5: To a plate, transfer the chicken thighs. Set aside and keep them warm.
Step 6: Melt the butter in the same pan/skillet. Add the mushrooms and season with salt and pepper. Cook the mushrooms for about 3 minutes until tender. Next, add the garlic, parsley, thyme, and rosemary. Continue to cook for a minute more until aromatic.
Step 7: To the pan/skillet, add the cream. Stir and bring to a simmer. Decrease the heat and cook further until the sauce has slightly thickened. Then, whisk in the Parmesan cheese. Continue to cook for another 2 minutes, stirring often, until the cheese has melted.
Step 8: Add the chicken back to the pan and season with extra salt and pepper.
Step 9: Serve the Creamy Garlic Mushroom Chicken Thighs immediately, garnished with some fresh parsley. Enjoy!
Notes:
For this recipe, you can use fresh herbs. I use 2 teaspoons each. You can also swap thyme or rosemary with basil and oregano, or tarragon.
I do not recommend using low-fat milk. For proper consistency, use cream/half&half.
Feel free to add 1/3 c dry white wine with the mushrooms for an extra layer of flavor. Reduce to half, then add the garlic and cream.
Serve this chicken dish over mashed potatoes, pasta, rice, cauliflower rice, or zucchini noodles. If desired, serve this with a simple veggie on the side.
Ingredients
- Chicken:
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs (around 6-8 fillets)
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon dried rosemary
- ¼ teaspoon cracked black pepper
- ½ teaspoon salt
- Sauce:
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 8 ounces sliced brown mushrooms
- 1 tablespoon fresh chopped parsley
- 1 ½ c. heavy cream/half and half
- 1 tablespoon butter
- ½ c. fresh shredded Parmesan cheese
- ½ – 1 teaspoon dried thyme (adjust according to taste)
- ½ – 1 teaspoon dried rosemary (adjust according to taste)
Instructions
Step 1: Using paper towels, pat the chicken thighs dry and trim the excess fat off.
Step 2: Mix the onion powder with garlic powder, herbs, salt, and pepper. Evenly coat all sides of the chicken with the seasoning.
Step 3: In a large pan or skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the chicken thighs to the pan/skillet and sear for about 8 minutes on each side until the internal temperature of the thighs reaches 165 degrees F.
Step 4: You can add the rest of the oil if needed to the pan if cooking the chicken thighs in batches.
Step 5: To a plate, transfer the chicken thighs. Set aside and keep them warm.
Step 6: Melt the butter in the same pan/skillet. Add the mushrooms and season with salt and pepper. Cook the mushrooms for about 3 minutes until tender. Next, add the garlic, parsley, thyme, and rosemary. Continue to cook for a minute more until aromatic.
Step 7: To the pan/skillet, add the cream. Stir and bring to a simmer. Decrease the heat and cook further until the sauce has slightly thickened. Then, whisk in the Parmesan cheese. Continue to cook for another 2 minutes, stirring often, until the cheese has melted.
Step 8: Add the chicken back to the pan and season with extra salt and pepper.
Step 9: Serve the Creamy Garlic Mushroom Chicken Thighs immediately, garnished with some fresh parsley. Enjoy!
Notes
For this recipe, you can use fresh herbs. I use 2 teaspoons each. You can also swap thyme or rosemary with basil and oregano, or tarragon. I do not recommend using low-fat milk. For proper consistency, use cream/half&half. Feel free to add 1/3 c dry white wine with the mushrooms for an extra layer of flavor. Reduce to half, then add the garlic and cream. Serve this chicken dish over mashed potatoes, pasta, rice, cauliflower rice, or zucchini noodles. If desired, serve this with a simple veggie on the side.
