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)
Byron says
This was straight off the charts!!! I cooked it and the family gobbled it down. I almost didn’t get any myself, lol. I loved it. I will be adding this to my culinary arsenal.
Keep them coming!
Karina says
Hi Byron, that’s fantastic to hear! I’m thrilled that the dish was a hit with your family and that you enjoyed it so much. It’s always a win when a recipe makes it into the culinary arsenal!
Elizabeth says
I make this all the time and everyone always loves it. It’s amazing.
Lisa Germano says
This recipe is easy to make and totally amazing! I used fresh rosemary and thyme from my garden and added white wine. I’ll definitely be making it again!
Paige says
My fiance and I whippped this up last night! We both loved it! About an hour after dinner i caught him in the kitchen mopping up the leftover sauce with bread hahaha. Every one of your reciepes I’ve tried is always a hit! Thank you for sharing your beautiful creations 🙂
Lauren says
Amazing dinner! Love that i basically had all of these ingredients already! Definitely a keeper.
Kayla says
I’m always looking for new recipes for boneless thighs because they’re so cheap. I have tried hundreds of recipes, as I try to cook every night for my family and it gets exhausting changing things up. I came across this recipe and it’s all our favorite things so I have it a try. I made it with the wine, and I actually had fresh herbs so I used those as well. For a little extra nutrition I threw in some spinach towards the end and we ate it over rice. It was a hit with the whole family, including my 6 year old and 16 month old. Thanks for such an easy recipe! I’ll be making it again tonight!
AzOhana says
This dish is so simple, yet so flavorful. Whenever I’ve made mushroom chicken it’s a cream of mushroom canned soup dump and go.. Have been trying to get away from using processed foods and more clean eating for my family when I stumbled on this recipe. It is Absolutely amazing, my husband said it was restaurant quality and even my son who hates mushrooms loved it. We ate it over rice because being from Hawaii that’s the one thing we can’t escape even when trying to eat healthy! However, it’s so tasty it would be good with pasta, mashed potatoes or even just next to veggies. My only tweak was sauteed purple onions because that’s what we love but it’s flavors are more than enough with it without them.
Moe says
Used Portobello mushrooms that I cut up into slices and it was a big hit! Thanks!
Diane says
Absolutely wonderful! Love that it is completely gluten-free!
NormL says
Sorry, forgot to give this a ratimg.