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.Â
- 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)
Amanda Vinroe says
I made this but I added rotel and I didn’t have parmesan cheese so I used Fiesta blend. I seasoned my chicken with Mrs. Dash, garlic powder, o ion powder black pepper and Adam’s reserve spicy house all purpose rub
Julie says
I did make some modifications. However I didn’t stray too far from the OG recipe. It. Was. Awesome.
I added a bit of chicken broth when my skillet herbs got a little too brown. Then I added the wine. I also added some shallot, sun dried tomatoes and spinach. To thicken it up with half and half I added 1/2 c of my linguine water which I served this over.
My husband who hates chicken said he’d eat it again. I’ll call it a W.
Thank you!!!!
Alli Ferguson says
This has become one of our favorites! Used it last night to eat over giant baked potatoes and it was delicious! We also love it over rice or with a side green veg.
Ana says
I eyeballed this whole recipe. Everyone loved it. My picky daughter even asked to take the leftovers for lunch! Thank youuuuuu
Marika says
I almost always am disappointed in recipes and have always assumed I just wasnt a great cook but EVERYTHING i have made from this site has turned out exactly like it should! This one was absolutely fantastic and looked just like the picture! Thank you for providing easy to follow recipes that are a success everytime!
Annmarie Mulero says
It was so delicious! I will definitely be cooking this recipe again
Eva says
Made it this evening! And Daaammmnnn! What the kids say nowadays? It was BUSSIN’! LOL. I love me some garlic! So for this recipe I used 2 tablespoons instead of 1. Omitted the mushrooms bc…Eww! Lol, and instead used chopped onions. No wine, but I did use half a bullion cube dissolved in a little over a 1/3 cup of hot water. Amazement! I can always trust you for some fingerlickin garlicky goodness! Bless! 🤗
Deb says
Followed recipe including the wine, and it was spectacular! We served it over rice. Hubb’s said this one’s a keeper! Thanks for a great recipe!
lise says
i made this tonite, absolutely so delicious hands down! my spouse thought it was great told me i ought to have been a chef. I said Not without this recipe! ;o) Just delicious and the herbs and garlic with parmesan and mushrooms make it!
Thank you so much for posting!
Camille says
What a great recipe, so tasty and will definitely make again!!
I had bone-in chicken thighs that were pretty big so I cooked each side on a cast iron for 8 minutes, then baked in a 400°F oven for 30min. It worked out fine! Everything else I followed and so glad I did!!