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This boneless Chicken Thighs With Creamy Mushroom Garlic Sauce recipe truly is the weeknight dinner I can’t stop raving about! It truly is one of my favorite ways to enjoy boneless chicken thighs!
There’s nothing quite like having an easy meal you can whip up in less than 15 minutes after a long day at work, and this recipe is JUST that.
What Makes This Work?
Making these chicken thighs with creamy mushroom garlic sauce is beyond easy. You’ll just need one pan, a few pantry staples and a few minutes in the kitchen to make this wicked delicious dish together. It’s simply irresistible, and serving it is incredibly easy too.
We have a lot of great chicken thigh dishes on this blog, including our Crispy Boneless Chicken Thighs, Garlic Teriyaki Chicken Thighs and our Creamy Spinach Artichoke Chicken Thighs, but this one has to be my favourite.
Ingredients
- Chicken: I used boneless, skinless chicken thighs. You could use chicken breasts too- just make sure you pound them so that they’re thinner and tenderize a bit.
- Mushrooms: Brown mushrooms, for that delicious umami.
- Heavy cream: For that rich, creamy sauce.
- Garlic: Fresh garlic, to build that savory base.
- Seasonings: To season, I used some garlic powder, onion powder, salt and pepper.
- Herbs: I used a mix of dried rosemary and thyme and some fresh parsley.
- Parmesan cheese: For that cheesy, salty flavor.
Note: please see recipe card at the bottom for list of full ingredients and measurements
Step By Step Instructions
An outright gift to your tastebuds, this sauce is everything! The garlic, the buttery mushrooms, just watch it transform into a velvety, garlic and mushroom sauce that melts in your mouth.
- Prepare seasoning: In a bowl, combine the onion powder, garlic powder, dried herbs, salt and pepper.
- Season chicken: Pat the chicken thighs dry to get rid of any excess moisture and coat them with the seasoning.
- Sear chicken: Heat oil in a pan or a skillet over medium high heat and sear the seasoned chicken thighs until light golden brown on both sides. Set them aside on a plate.
- Saute mushrooms: Melt butter in the same pan and add in the sliced mushrooms. Season with salt and pepper and cook until softened. Then add the garlic and dried herbs and give it a quick mix.
- Make the sauce: Add the cream to the pan and bring it to a simmer. Then, turn down the heat and continue cooking until the cream thickens. Add the Parmesan cheese and stir, allowing to melt.
- Finish up and serve: Return the chicken back to the pan and spoon some of the sauce over the chicken. Take it off heat, top with chopped parsley and serve.
This dish works well over rice, pasta or zucchini noodles, but also pairs nicely with creamy mashed potatoes. For a low carb option you can try it over our mashed cauliflower.
Recipe FAQ’s
Store the leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave with a splash of milk or chicken stock in a pan over medium heat to get that perfect saucy consistency.
The best way to check if the chicken is cooked through is to use a meat thermometer to check its internal temperature. If it reads 165 degrees or more, the chicken is cooked.
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Creamy Garlic Mushroom Chicken Thighs
Ingredients
For The Chicken:
- 1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper cracked
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms (250 g) sliced
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon parsley fresh, chopped
- 1/2 – 1 teaspoon dried thyme (adjust to your taste)
- 1/2 – 1 teaspoon dried rosemary
- 1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*
- 1/2 cup parmesan cheese fresh shredded
Instructions
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Notes
**Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.
- For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Deglazed with white wine, then saute the mushrooms in the wine and butter. Not a big fan of Rosemary, so changed it to Herbs de Provence and added 1/2 tsp. Tarragon for a little different flavor. Excellent and simple to make. Served over rice with asparagus on the side… big hit with my family!! Will definitely make this again!
Well done Mark, I love to hear you enjoyed this recipe!
Absolutely delicious and so easy to make. I used fresh herbs so the flavour was perfect. I paired it with steamed broccoli and pierogies.
Hi Tran! I’m so happy to hear you found the recipe delicious and easy to make. Enjoy every bite!
This was fabulous! I had 2 pounds of thighs so adjusted the other ingredient quantity slightly. I didn’t have dried rosemary so used fresh. The sauce is so yummy – I scrapped the sauté pan clean! This is a definite keeper.
Amazing recipe! So easy to throw together. Just measured out everything prior to starting and it was perfect with jasmine rice.
Couple of changes/additions:
– Added 6-7 stems of broccolini with the mushrooms
– Added 1/2 cup of frozen thawed green peas
– Used lactose free whipping cream (by lactaid in Canada)