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 â…“ 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
Creamy Garlic Mushroom Chicken Thighs
Ingredients
For The Chicken:
- 1 ½ pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ 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
- ½ - 1 teaspoon dried thyme (adjust to your taste)
- ½ - 1 teaspoon dried rosemary
- 1 ½ cups thickened cream heavy cream (evaporated milk or half and half)*
- ½ 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.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)
Ed Hester says
DOUBLE THE SAUCE RECIPE AND SERVED ON EGG NODDLES ABSOLUTELY DELICIOUS
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.
Janice says
So fast, easy and DELISH!!! I deglazed with some boxed white wine, and served with rice and green beans So so good – I wish I made a bigger batch for leftovers! This is going into dinner guest rotation, but I think we will eat this a lot. My family thought it was restaurant quality and my picky kid went in for seconds! Thank you for a wonderful and versatile recipe.
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.
NormL says
I’ve been researching variations on chicken thigh dishes and this one caught my eye!! I just got done cooking up my first batch and it smells and tastes great. I didn’t follow step by step but stayed close to the concept I am no longer able to stand at the stove for longer than a few minutes so I cooked the thighs in our instant pot. Once cooked, I transferred them to.the sauté pan and browned them as directed. Meantime, I boiled down the stock from cooking the thighs. I like onions almost everywhere so I chopped one up and cooked it along with the garlic and herbs, The boiled down stock was added and since we were out of heavy cream, I subbed in sour cream and milk instead. Now the whole business is simmering till supper time. I can see this going into the rotation from now on.
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