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Crispy, boneless Chicken Thighs With Creamy Mushroom Garlic Sauce, fresh herbs and parmesan cheese is the weeknight dinner we can’t stop raving about!
This would have to be one of the best 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. After trying this recipe, you’ll simply have to add this succulent chicken dish to your weekly repertoire.
CHICKEN THIGHS
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 our favourite.
There are a couple of reasons we prefer to use boneless chicken thighs. Firstly, thighs manage to retain their juices better than breasts and have a much deeper flavour profile. Secondly, using boneless chicken thighs means a quicker cook time on the stove top when compared with bone-in, baked chicken thighs.
HOW TO COOK CHICKEN THIGHS
Sear thighs in batches of two or three — no more than three fillets at a time depending on the size of your pan to avoid over-crowding. Please don’t be tempted to throw all fillets in the pan! You will end up with steamed, pale and tasteless chicken. No bueno.
Each thigh needs space between the next, which will sear your chicken to a beautiful golden, brown colour. This will lock in moisture, resulting in crispy, juicy chicken thighs. We use a similar method in our Browned Butter Honey Garlic Chicken recipe which we can confirm – is knee slapping good!
HOW TO MAKE THICK CREAMY GARLIC SAUCE
An outright gift to your tastebuds, this sauce is everything! Start with garlic, buttery mushrooms and watch it transform into a velvety, garlic and mushroom sauce to pour over your juicy chicken thighs. We use brown (or Cremini) mushrooms, but any kind is fine to use.
Raid your kitchen cupboards and refrigerators, because you most probably have the rest of the ingredients on hand.
INGREDIENTS:
- Dried herbs — I use dried herbs because jars of seasonings are almost always on hand at home. You can use fresh if you have them! Two teaspoons each of fresh herbs is fine.
- Thyme and rosemary is my preference, but you can swap anything you don’t like for something you do like. Try oregano, basil or even tarragon!
- 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 even more amazing flavour, add in 1/3 cup of white wine with your mushrooms and cook it down to half before adding in your cream! YUUUHM!
WHAT TO SERVE WITH CREAMY MUSHROOM GARLIC CHICKEN THIGHS
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.
Love Chicken Mushroom Recipes? Try These!
Easy Creamy Chicken Marsala
Creamy Garlic Parmesan Mushroom Chicken & Bacon
Cheesy Garlic Butter Mushroom Stuffed Chicken
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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)