Crispy boneless chicken thighs in a thick and creamy mushroom sauce with garlic, herbs and parmesan cheese is the weeknight dinner everyone raves about!
Served over rice, pasta, mashed potatoes OR low carb Keto options like mashed cauliflower or zucchini noodles, this would have to be one of the best ways to enjoy boneless chicken thighs! There’s nothing like a quick and easy chicken recipe to whip up and have on the table in less than 15 minutes!
Chicken Thigh Recipes
With all of the chicken thigh recipes on this blog, this one right here is one of my favourites! 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 3 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 have steamed, pale and tasteless chicken. No bueno.
Instead, each thigh needs space between them which will sear your chicken to a beautiful golden brown colour, locking in moisture, resulting in the juicy flavour you want!
Creamy Sauce for Chicken
PACKED with flavour, this sauce is everything! Start with garlic buttery mushrooms and turn them into the best sauce for your chicken! 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 for Sauce
- Dried herbs — I use dried here because we all have jars of seasonings and herbs hanging around our pantries. You CAN use fresh if you have them! Two teaspoons each of fresh herbs is fine.
- I use Thyme and Rosemary but you can swap anything you don’t like out for what you DO like. Use 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 white wine with your mushrooms and cook it down to half before adding in your cream! YUUUHM!
Love Chicken Mushroom Recipes? Try These!
Easy Creamy Chicken Marsala
Creamy Garlic Parmesan Mushroom Chicken & Bacon
Cheesy Garlic Butter Mushroom Stuffed Chicken
Creamy Garlic Mushroom Chicken Thighs
Ingredients
For The Chicken:
- 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
- 1 teaspoon each onion powder and garlic powder
- 1/2 teaspoon each of dried thyme and rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces (250 g) sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
- 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
- 1/2 cup fresh shredded parmesan cheese
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)
Debi says
Another quick yummy meal. Again a huge hit with my husband and myself. Well worth cooking. Thank you for quick easy recipes
DeeDee F says
Made this tonight exactly as written and it was phenomenal! I added the wine and used half and half and let it simmer off until I got the perfect consistency. I initially forgot to add the fresh Parmesan and I can honestly say it was great with or without. Thanks so much for the recipe!
Chris Intemann says
OMG!!! Delicious like all your other recipes!!! I didnt have white wine so I used Marsala wine and it was so flavorful!!! Definitely a keeper!! Thank you for all your Delicious recipes!
TRACY says
Loved this! It was so easy and fast to make. It’s delicious too. My family loved it. It’s a keeper!
Alla says
Would this sauce work well with beef steaks?
Karina says
Absolutely! Here is a recipe for steaks: https://cafedelites.com/pan-seared-garlic-butter-steak-mushroom-cream-sauce/
Mariee says
I felt like making this dish I was on chopped. I didn’t have any heavy cream so I used coconut milk just a half a can or less. Then I didn’t have any chicken broth so I made a cup of water and two chicken bouillon cubes. Don’t use two chicken bouillon cubes, just use one Bcz, it was a little too salty. But of course I had everything else and it turned out fantastic, you really don’t taste the coconut milk, I was really surprised about that. This was a delicious dish thank you very much for your recipe
Karina says
That’s awesome! I laughed at ‘chopped’. I know exactly what you mean, but so happy you were able to pull it off with what you have on hand!
Liz says
This was so so good! I had it for leftovers the next day and it was just as delicious. I added pasta to the pot and mixed it all together. Super yum!
Teresa says
Delicious! I make it twice a month. My kids ask for it. Good for company too.
Lex says
I added some baby spinach. Definitely a hit!
S Barton says
Super good!!!!
Celina says
I absolutely LOVEEEE this dish!!! It tastes just as good as it looks and it’s so easy to make. I started off as a terrible cook and would try numerous recipes on google that looked good, but never came out right. I was about to lose hope then I found this recipe on a google page which lead me to the Cafe Delites website; it was a game changer. Since then I’ve made several other dishes from Cafe Delites and now my boyfriend is so impressed that he actually gets excited when I tell him I’m making dinner each night. This dish is still my top favorite and deserves a shout out for making me a star in my own home. Thank you so much Karina for providing these wonderful recipes. I’m no longer scared of the kitchen and my boyfriend and I can enjoy tasty home cooked meals all because of you! 🙂
Lia says
I think you mean LOOOOVE, and I agree!
Mindy says
Oh my!! This blew me away haha, tasted amazing , I added extra of the herbs but followed the recipe and it was beautiful! Thank you so much, it will be added to our weekly dinners 🙂
Nicole says
Delicious! I added the suggested white wine and half and half because I didn’t have heavy cream. It didn’t end up thickening as much as it probably would have with the cream, so I added a little corn starch slurry and it thickened nicely. Served with gnocchi and steamed broccoli. My husband thought it was awesome and even my picky kids liked it! Next time I would probably make extra sauce and serve over bow tie pasta.
Kaz says
So damn good. Ridiculously good. I used fresh rosemary, thyme and full cream. Probably will use half evaporated milk next time. And trust me… there will be a next time! xo
Toni says
This was very good. Used garlic Parmesan seasoning and added corn starch to thicken. Always add onion when I use fresh garlic. Served with riced cauliflower and broccoli. Family loved it.
Asha says
Hi.
The nutritional information below, is that per serve?
Thanks.
Karen in NH says
Made this tonight. Used evaporated milk (and left out the cheese — just didn’t want it) so the sauce was a bit thinner than yours but the meal was still incredibly delicious. Thanks for a great recipe — I buy chicken thighs a lot and it’s great to have a new recipe that I know I will love!
Carlotta says
I made this tonight and my family and I absolutely loved it!! Thank you for this delicious recipe!!
Monique Straughter says
This is a fabulous recipe and very good. I love the sauce and the flavor it has. I will make again soon. Its so many other to fix.
Lori says
I made this recipe and it was delicious!!! I wanted the sauce to be a bit thicker so I added 2 tbsp whipped cream cheese and it made the sauce rich and creamy. THanks for sharing!!
Joanne Johnson says
Total winner! We had this over cauliflower rice tonight, the leftovers will be over palmetti “pasta” tomorrow! Loved it!
Emily Paige, RD says
This recipe was soooo yum! We made it to serve to my boyfriend’s roommates & one of their mom’s – to say it was a crowd pleaser is an understatement. Preparation instructions were easy to follow. The aroma while cooking was absolutely mouth watering & got us pumped up to eat. Adding the white wine is highly encouraged for rich flavor. Paired well with linguine noodles. Next time I would consider adding vegetable stock, more butter & more cream (we used half & half) to make more sauce for our pasta. It will absolutely be added to my regular rotation!
Bill says
I have tried this twice now and I really like the falvor. However, I would like it a bit thicker, especailly if I am going to put it on pasta. Any suggestions?
Lori B. says
For those not restricting carbs, cornstarch mixed into water until a smooth paste forms, then whisked into a simmering sauce is the classic way to thicken. Low carb folks would use something like more Parmesan, xanthan gum, konjac powder, etc.
Halvdan Gronkk says
The sauce is a winner. I can see putting it on all kinds of things in future. I used wine, fresh herbs and added 2 shallots.
Next time I might add a bit of pancetta.
Cullen Anderson says
I made this recipe tonight for the second time. I used breast instead of thighs because I had them on hand. Usually I prefer thighs to breast but if you cook the breast until they are 3/4 done and finish them off in the sauce while it simmers they will be tender and full of flavor. I also used a cast iron pan that worked great. Everything was delicious but I did tweek it more to my taste. I eye balled the amounts of the ingredients and used more parm then the recipe calls for. Overall this it was a 10 out of 10 I will make this again for sure.
SarahB says
This was so delicious. I didn’t have any cream, so I used a 250g block of cream cheese. I used a bit of milk to thin it out to a nice creamy sauce.
Thanks for sharing.
Debbie says
This was yummy, but it does take more than 15 minutes to cook. The chicken thighs alone, it says to cook about 8 minutes on each side, which would already be 16 minutes, if you put them all in at once, instead of doing 2 rounds, like the recipe calls for. And then you still have to make the sauce. So it wasn’t as fast as I was hoping for, but I’ll still probably make it again, though I might make less of the sauce, but that’s just personal preference.
Kathy says
Awesome recipe. With all the spices, it had a great flavor. The chicken thighs were tender and juicy. We served it over angel hair pasta. My husband even had seconds.
Jasmine says
I don’t cook a lot of chicken , but cooked this recipe today and it was so good , the sauce was amazing- I added some white wine and man the sauce was good. Ate with a side of rice, next time I’ll cook some spinach
Amber says
I’ve done this recipe twice. The first time adhering strictly to instructions and the second time giving a bit more seasoning to the chicken and more garlic. They both turned out good, but I found that my first time around, it was more herb-tasting than garlicy. And I needed a bit more season. The second time around it was Bangin’ I used just about the same amount of seasoning, but for nearly half the amount of chicken. I appreciate this recipe and this video. Can’t wait to try the others 🙂
TT says
Flipping amazing!!!
I made this tonight in preparation for tomorrow’s dinner. The scents, the flavors and the creaminess is outstanding. I did also follow in the steps of a previous reviewer and added bacon. The added flavor is impeccable.
Thank you so much for this recipe~
Robert Ford says
Just really good! I made it tonight for my 3 adult kids, who have been lucky enough to have me cooking for them for the 25 years, and it was across the board Big Time Keeper. I did my own thing a bit but yours is the recipe. A little lemon zest brightens things up nicely. Outstanding! Great job!
Nelly Bahena says
It’s only right to give credit where it’s due! This recipe was so easy to make. It was a last minute dinner and with luck I had everything on hand so I was excited to give this recipe a go. Next time, I will try with half and half only… to make it healthier. Well it didn’t help that I paired it with linguine but all was ok with portion control. It was absolutely delicious! BTW my boyfriend said it was the best dinner he’s ever had (he’s so silly). Thank you!
Mary says
This was absolutely fabulous! I am on Keto and looking for recipes I can make ahead for the week, and this one will be a regular go to. I used your suggestion of white wine and think that is what takes it over the top. My only issue is that I try to save some fat calories so I can easily have an evening “treat”, so I was trying to re-work the sauce to have less fat macros and calories. I substituted macadamia nut milk (which is great for coffee) for all of the heavy cream, but it just didn’t have the same delicious flavor. I am going to try your suggestion of cashew milk, but maybe substitute it for only half of the cream. I was wondering if you (or anyone else) have tried substitutions that still have the same amazing flavor? I guess all those fats and calories do serve a purpose! Thanks for a fabulous recipe!
Dellis Kassik says
This is great. You can cook fettuccine, remove the chicken from sauce, and toss in the pasta then serve the chicken on top as well!
Patty says
Made this for a dinner party of 20. I added sliced roasted red peppers and artichoke hearts
Not any left overs!!!
Holly says
Can this. Be made in advance and reheated for a dinner party
Jude says
Recipe is definitely a keeper! Did add the wine as suggested and was a hit. Next time I will double the ingredients for the sauce however. Served over angel hair pasta. Doesn’t get much better than this ?.
Brittany says
I have never written a review in my life. But this meal was outstanding. I served it over a bed of sautéed kale and I just cannot believe it.
This will be my go to dish anytime I want to impress. Wow wow wow
[email protected] says
We enjoyed this recipe very much and served it alongside steamed green beans. Not only is it easy to prepare and quick for a weeknight, it’s one pan and it’s something I can prepare from pantry/refrigerator. I used boneless skinless chicken breasts that I cut into cutlets and pounded even because it’s what I had in the refrigerator. In the chicken seasoning I used dried thyme only but used dried thyme & rosemary in the sauce. Next time, I will crush the rosemary so that we are biting into the dried herb – just a personal preference. I think I might also add just a smidgen of flour to the chicken seasoning even though it’s contrary to the low-carb concept. I look forward to preparing this again. Thank you
Linda says
I cook chicken breasts often and have for many years. This recipe is absolutely SCRUMPTIOUS!!! So very flavorful and satisfying. I had leftovers for 3-4 days so I took it to work and heated it in the microwave and it was still DELICIOUS!!! This is my favorite chicken recipe now. Thank you for sharing!
Matt says
Great Recipe! Easy to make, Cheap and 4 star restaurant quality
Matt says
Made this last night and it was awesome. Super easy and very delicious. Told my wife if i ordered this at a 5 star restaurant, i would be pleased.
Lisa says
Made this tonight and it was absolutely delicious! This will be made again and again!
Thank you so much
Mary says
I made this tonight, I followed the recipes just as it is and served it with rice and asparagus. It was delicious, I’ll definitely make this again! Thank you!
Eva says
Great recipe. I used light cream. Served it with Near East original rice pilaf. Keeper recipe.
Gruesy says
Most of my family does not like a lot of flavoring on their food which is totally opposite from me. So it’s hard to find a recipe that everyone likes and can agree on. I made this recipe tonight and it was a grand slam! It turned out perfectly and everyone loved it. Thank you, this is a keeper for us!
Brian says
This was outstanding! The flavors are amazing. I prepared exactly as directed with one exception. I hade about 3 strips of already cooked bacon on hand. I chopped it up and added it with the cream. It was a perfect match.
TT says
Brian thank you for recommending bacon. It is an absolute hit with this dish!
Inder says
I tried this receipe last night and my husbands words exactly were ‘This is got to be one of the best chicken reciepes I’ve ever tasted and it was perfect in every way’.
Karina says
Glad to hear it!
Nick says
The best chicken thighs we’ve ever had. Wouldn’t change a thing. Really looking forward to checking out some of your other recipes. Made with roast potatoes and asparagus.
Krista says
I got bone-in thighs by accident, is there anything you recommend so I could still make the recipe work?
Karina says
Yes, you will just want to cook them a little longer for this recipe. Thank you for choosing one. of my recipes! This chicken will taste great! XO
Kelly says
Hi….
Made these tonight and they are incredibly delicious !!! Recipe is a keeper…. Thanks so much for all you do 🙂
Darlene Poucher says
Can this be made ahead at all? Is it good reheated as leftovers?
Karina says
Yes, that will work great! Thanks for following along with me! XO
Robin Noel says
We made this tonight. It was a HUGE hit. I only used a cup of cream and I used dried parsley. Next time I’ll try adding the wine that was suggested as an option. Super yum. Will be sending to my sister. Thank you for rescuing us from a night of “I have no idea what to fix for dinner, but I have these chicken thighs in the refrigerator.” haha 🙂
Michelle says
my house smelled amazing while this was cooking away last night! I added the wine and used fresh thyme and rosemary for the sauce (and used dried for the chicken seasoning), only found that the fresh herbs were overpowering the dish even when I used less than what it called for. maybe dried wouldn’t have done this? i am definitely going to make it again but I will only add the fresh parsley to the sauce and hope to taste more of the mushrooms. overall though, delicious!! (the stars aren’t working for some reason, but i give this recipe a 4!!)
Nika says
Hi, is there a way to adapt it and cook it in a crockpot? Thank you!
Karina says
I have not tried it that way but I would recommend adding everything all at once and cooking on low for 4 to 6 hours. Let me know how it turns out!
Stacia says
Made this on the fly at midnight cause I was hungry and looking for something I could send to work with my husband for lunch. OHHH MYYY GOOOOODNESSSS. This was very satisfying. I only made enough for me and 1 lunch for him because only half of my chicken thighs were defrosted. I could have eaten it all, it was so good.
Emily Pederson says
I made this tonight, i made exactly as directions said. It was good. I did add that 1/3 cup of white wine and reduced it down. I think 1/3 cup was too much and it was over powering the other flavors. I had to dilute it with some 1 percent milk. Next time i will only use a splash of wine or not use it at all. Other wise it is a good recipe.
Desiree says
Made this for dinner tonight. Omg was delicious. Server with white rice and asparagus. Definitely will be making again
Linda says
Absolutely delicious! Added bonus, the kids (aged 4 and 1) love it!
Karina says
That is great to hear! Thank you so much for sharing!
Pat says
I made this exactly as instructed and I wouldn’t change a thing! Served it over angel hair pasta (perfect vehicle for the sauce) with a vegetable. Definitely a keeper. 🙂
Sharon Pananos says
I used Thai Lite Coconut Milk and a little tapioca flour as I am on the Paleo diet. Also used some white wine and cooked it down. It was delicious!
Karina says
MMMM! That sounds delicious! Thank you so much for sharing and following along with me! XO
laura says
Hi, did you use the lite coconut milk in place of the cream? I am looking for a substitute. Thanks!
Karina says
Hi Laura. Coconut milk is a great substitution in this!
Nadia says
Made this for my family tonight and it was absolutely delicious! We had it with sautéed string beans and mashed potatoes. Will definitely be making and passing along!
Michele S. says
I am trying to print recipe and don’t see anywhere on the recipe to print. I tried to print directly from computer and it came up blank. After reading all the comments I definitely want to try it and am disappointed that I can’t seem to print it. HELP!!
Thank you, Michele
Karina says
Oh no Michele! Thank you so much for letting me know! I am able to print tonight from my computer but I will look into it and see if we need to fix anything on our end. You can always copy and paste the recipe into a word document if that helps?!
Colleen says
Right click and select ‘print.’ You can print it to PDF or to paper.
Eva says
Thank you for posting the recipe! I will definitely try.
Michelle says
This was amazing. My chicken was juicy and tender. My kids went crazy over it. Very versatile. I just served it with rice and salad. We like garlic, so I added more garlic. But this was so simple to make. I will be making this again!!! Great recipe. I highly recommend it. I even posted it on my Facebook, we liked it so much!!
Edward Cook says
This was super delicious! Will make again + try your suggestion of deglazing the pan with wine. Thanks so much for the recipe.
Jeff Pridgen says
Unbelievable!!!!!!! I never comment on recipes but this is one of the best dishes I’ve ever had!
Karina says
Thank you for commenting and letting me know! I am so glad that it was a hit and that you enjoyed it! XO
Sharon says
This is our new favourite recipe not expensive to make but oh so tasty really quick and easy to make but tastes good enough as a special meal love it
Karina says
That is awesome! I am so happy that you love it! XO
Leah L says
Ive been making this weekly for the past few months! Easy & delicious! I shared this recipe with all of my friends and they love it too.
Kathleen Whipple says
At first I didn’t think I made it right, but after the first bite I was pleasantly surprised! My fiance says this is a definite keeper!! Thank you
Chrissy says
I’ve never reviewed a recipe before, and I try all sorts of new ones all the time. Let me tell you… this recipe is everything! It was soooo flavorful and creamy. Hands down the best meal ive cooked all year. I had to sub heavy cream for almond milk and some garden veggie cream cheese, also subbed sharp cheddar for parm and added a little kale for color. Served over roasted cauliflower so it’s keto friendly. Dinner was phenomenal
Debbie says
Loved this recipe! Easy to make and my husband and teenage boys did not leave anything behind.
Ashley says
My husband said he wanted me to bathe him in the sauce! This recipe was amazing thank you it’s a favorite
Kiren, England. UK says
I made this for my boyfriend last night and he LOVED it. served it with rice and asparagus. was so delicious thank you 🙂
Rick Jenkins says
Loved this recipe. I served it with spirialized squash and zucchini mixed in with the sauce. Will definitely make it again.
Lex says
Just made this with rosemary and basil- turned out amazing!
Brenda says
Liked it, but thighs were not thoroughly cooked after searing them, so I just let them simmer along with cream for a bit.
Jay Sweeney says
GREAT RECIPE!!!! Thanks, it was a great dish for my GF and I
Max says
Followed the recipe pretty much to a ‘T.’ Didn’t have cream so substituted milk and butter with a cornstarch slurry. Very, very good. Served over spaghetti with garlic bread. Sear the thighs to get a good crisp on them. Then follow up with the mushrooms and cream to capture the flavor off the bottom of the pan. Excellent.
Drew says
Hi Karina,
I tried to printing your Chicken Thighs With Creamy Mushroom Garlic Sauce and it would not print? I will copy and paste, just thought you would like to know.
I’m going to try it tonight.
Thanks,
Drew
Karina says
HMMM! I am sorry you are having trouble. I will look into this and see what I can do for this. Thanks for letting me know!
Elise says
I made this last night. It was so good and so easy! I left out the cheese and added a pat of butter instead (only because I am tired of Parmesan cheese) and it still came out terrific. Next time I will follow your advice and deglaze the pan with white wine or maybe some dry sherry but I was out this time. Thank you for a delicious, easy and inexpensive recipe!
Pam says
Very very delicious! So flavorful. I made it exactly as the recipe says and it was very easy and turned oit perfect. This will be a regular dish in our house. Thanks for sharing.
Stacy Spencer says
Where is the recipe?
Karina says
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the Chicken Thighs with Creamy Mushroom Garlic Sauce: https://cafedelites.com/chicken-thighs/.
Mary reyes says
Not sure if I’m blind but I can’t seem to find the recipe ? . This looks very good and would like to try & make this tonight !
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Shanye Horne says
Why can’t I view the full recipe
Karina says
Hi Shanye, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Maria says
I used chicken breasts because that’s all I like from chicken, other than that, I followed the recipe exactly including the wine, as suggested.This is a flavour bomb! Wow. Keeper without a doubt. Thanks for sharing
Marc Gardner de Béville & Karen says
This was very very good. Made exactly as written except used Herbs de Provence as seasoning because that’s what we had. Served over mashed potatoes ~ yum! It’s very easy to make and is going to be a regular in our menus. Thank you!
Valentina @Valentina's Corner says
Karina, this looks amazing! Perfect, as always. Thanks for sharing!. Pinning!!
Brady says
I’m thinking of adding broccoli to this near the end. Do you think broccoli will compliment the flavors or is there another vegetable you’d recommend?
Karina says
Broccoli sounds good! Even asparagus would be great too! Sounds like a delicious meal! Thanks for sharing and following along with me! XO
Elisabeth Anderson says
This sounds like a fabulous recipe. My Mom likes chicken thighs. I wish I could make this for her. She just had an operation and is in the hospital.
Karina says
Oh no, I hope she feels better soon! XO