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)
Ruth says
I had cream in the fridge that needed used and chicken thighs defrosting. Came across this recipe. Honestly the best thing I’ve made in a long time. Few small tweaks, like a red onion and used pecorino, I did add the white wine. Served on linguine and a side of steamed vegetables. I honestly now cannot move. Thank you. Will absolutely make it again. Quick and super tasty.
CharlestonSCCook says
This recipe is fantastic. So full of flavor. I did make a few changes though. Cooked the chicken in an air fryer, increased the sauce by 50%, used a cornstarch slurry to thicken the sauce and served over homemade fettuccine. Thanks for sharing this recipe. It is on the current rotation
Jennifer W says
Delicious! I used chicken breasts and they stayed nice and moist. I also cooked some pasta and mixed the cream sauce with the past. That was tasty.
Jennifer says
Yummmm is all I have to say. I added a Shallot but other than that followed the recipe. It was easy and delicious. Will definitely make it again.
Kayla Trueman says
I found it best to lower my stove top to 3 and do 10 minutes on each side. The chicken was juice and cooked to perfect.
Great recipe!
Brett says
Prepared this dish this evening, the delightful flavors are still lingering on my taste buds. It’s truly a fast and relatively easy meal for a week night dinner. I have two recommendations for those considering making it. 1) get all of your prep work done as this dish comes together quickly, 2) use the white wine. It not only adds to the flavor, but it will de-glaze the skillet so you get all of those bits off the bottom. I made one substitution, manchego cheese instesd of parm. I served it over white rice with some long string beans as a side. My overall cost was about $6 a serving. Thanks for sharing this recipe. Happy family here.
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 🙂