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This boneless Chicken Thighs With Creamy Mushroom Garlic Sauce recipe truly is the weeknight dinner I can’t stop raving about! It truly is one of my favorite 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, and this recipe is JUST that.
What Makes This Work?
Making these chicken thighs with creamy mushroom garlic sauce is beyond easy. You’ll just need one pan, a few pantry staples and a few minutes in the kitchen to make this wicked delicious dish together. It’s simply irresistible, and serving it is incredibly easy too.
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 my favourite.
Ingredients
- Chicken: I used boneless, skinless chicken thighs. You could use chicken breasts too- just make sure you pound them so that they’re thinner and tenderize a bit.
- Mushrooms: Brown mushrooms, for that delicious umami.
- Heavy cream: For that rich, creamy sauce.
- Garlic: Fresh garlic, to build that savory base.
- Seasonings: To season, I used some garlic powder, onion powder, salt and pepper.
- Herbs: I used a mix of dried rosemary and thyme and some fresh parsley.
- Parmesan cheese: For that cheesy, salty flavor.
Note: please see recipe card at the bottom for list of full ingredients and measurements
Step By Step Instructions
An outright gift to your tastebuds, this sauce is everything! The garlic, the buttery mushrooms, just watch it transform into a velvety, garlic and mushroom sauce that melts in your mouth.
- Prepare seasoning: In a bowl, combine the onion powder, garlic powder, dried herbs, salt and pepper.
- Season chicken: Pat the chicken thighs dry to get rid of any excess moisture and coat them with the seasoning.
- Sear chicken: Heat oil in a pan or a skillet over medium high heat and sear the seasoned chicken thighs until light golden brown on both sides. Set them aside on a plate.
- Saute mushrooms: Melt butter in the same pan and add in the sliced mushrooms. Season with salt and pepper and cook until softened. Then add the garlic and dried herbs and give it a quick mix.
- Make the sauce: Add the cream to the pan and bring it to a simmer. Then, turn down the heat and continue cooking until the cream thickens. Add the Parmesan cheese and stir, allowing to melt.
- Finish up and serve: Return the chicken back to the pan and spoon some of the sauce over the chicken. Take it off heat, top with chopped parsley and serve.
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.
Recipe FAQ’s
Store the leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave with a splash of milk or chicken stock in a pan over medium heat to get that perfect saucy consistency.
The best way to check if the chicken is cooked through is to use a meat thermometer to check its internal temperature. If it reads 165 degrees or more, the chicken is cooked.
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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.
DOUBLE THE SAUCE RECIPE AND SERVED ON EGG NODDLES ABSOLUTELY DELICIOUS
Amazing dinner! Love that i basically had all of these ingredients already! Definitely a keeper.
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!
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.
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.
Used Portobello mushrooms that I cut up into slices and it was a big hit! Thanks!
Absolutely wonderful! Love that it is completely gluten-free!
Sorry, forgot to give this a ratimg.
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.
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