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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.
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.
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
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.
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.
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!
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.
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!
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!
I make this all the time and everyone always loves it. It’s amazing.
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!
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 🙂