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A thick and lightened-up Garlic Herb Chicken in a creamy parmesan mushroom sauce is about to become your new favorite dinner recipe!
Crispy, golden chicken is simmered in a beautifully rich sauce filled with parmesan, mushrooms, fresh herbs, and a bold kick of garlic. This Garlic and Herb Chicken uses simple ingredients for maximum taste, making it the kind of Garlic Herb Chicken recipe you’ll want on repeat. And if you’re craving something indulgent, try the creamy Garlic Herb Chicken option: it’s comfort food perfection in one pan.
What Makes This Dish Work
What makes this Garlic Herb Chicken so special is how it delivers comfort food flavor with a lighter twist. You get crispy, golden chicken nestled in a sauce that’s rich and creamy without needing heavy cream. The balance of parmesan, fresh herbs, and garlic creates layers of flavor that feel indulgent but won’t weigh you down.
It’s also a one-pan wonder, making it easy enough for weeknights but elegant enough to serve when guests come over. This is the kind of Garlic Herb Chicken recipe that proves simple ingredients can come together to create something truly irresistible. Whether you keep it classic or lean into the creamy Garlic and Herb Chicken version, it’s guaranteed to become a go-to favorite.
What Goes Into Garlic Herb Chicken
This Garlic Herb Chicken recipe comes together with simple, everyday ingredients that pack in bold flavor. The combination of garlic, herbs, parmesan, and mushrooms makes this dish rich and comforting while still being easy enough for any night of the week.
- Chicken Thighs: Juicy and tender, chicken thighs are perfect for soaking up the creamy garlic herb sauce, whether you use bone-in, boneless, skin-on, or skinless.
- Garlic: Both garlic powder for seasoning and fresh minced garlic for the sauce create layers of savory flavor that make this Garlic and Herb Chicken irresistible.
- Mushrooms: Sliced mushrooms add earthy depth and pair beautifully with parmesan and herbs, giving the sauce richness without extra heaviness.
- Parmesan Cheese: Freshly grated parmesan melts into the sauce, creating a creamy and savory base that makes this creamy Garlic Herb Chicken unforgettable.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Garlic Herb Chicken
- Preheat and Season: Preheat the oven to 200°C (400°F). Pat chicken thighs dry, then season generously with garlic powder, salt, and pepper. This simple start gives your Garlic Herb Chicken its flavorful base.
- Heat and Sear: Spray a large oven-safe skillet with cooking oil and heat over medium-high. Sear the chicken thighs for 3 to 4 minutes per side until golden and crisp, locking in the juices for this delicious recipe.
- Roast to Finish: Transfer the skillet to the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and tender. Remove from the oven and set the chicken aside on a warm plate to rest.
- Drain and Sauté: Drain excess fat, keeping about 2 tablespoons in the pan for added flavor. Sauté garlic until fragrant, then add mushrooms, herbs, and parsley, cooking until the mushrooms soften.
- Add Cream Base: Lower the heat to medium-low and pour in milk or cream. Bring to a gentle simmer without boiling, then add bouillon powder. Season with salt and pepper to taste.
- Thicken the Sauce: In a small bowl, whisk cornstarch with milk to make a slurry. Pour it into the pan while stirring quickly. Simmer until the sauce thickens into a smooth, creamy consistency.
- Add Cheese and Chicken: Stir in ½ cup of parmesan until melted. Return the chicken to the skillet and simmer for 1 to 2 minutes so it absorbs all that garlicky, herby goodness.
- Finish and Serve: Add optional ingredients like spinach and let it wilt in the sauce. Sprinkle with extra parsley and parmesan before serving your Garlic Herb Chicken over pasta, rice, or vegetables.
A comforting plate of Garlic Herb Chicken deserves side dishes that balance its creamy, garlicky richness. For something hearty and rustic, try Beef and Pumpkin Shepherd’s Pie with its savory filling and fluffy topping that creates the perfect cozy pairing.
If you’d rather keep things lighter, Spinach and Ricotta Grilled Cheese offers a crisp, gooey bite that contrasts beautifully with the chicken’s tender sauce. And for a fresh, vibrant option, Avocado Feta Cucumber Salad brings cooling crunch and tang, cutting through the richness of this Garlic Herb Chicken recipe.
Recipe FAQ’s
Basil, oregano, and parsley are classic choices. Fresh herbs bring brightness, but dried herbs also work beautifully in this Garlic Herb Chicken recipe.
You can cook it a day in advance and reheat gently on the stove. The sauce may thicken, so just add a splash of milk or broth to loosen it.
Definitely. The creamy garlic sauce is mild and flavorful without being spicy, making it a hit for both kids and adults at the dinner table.
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Creamy Parmesan Herb Mushroom Chicken
Ingredients
FOR THE CHICKEN:
- 6 chicken thighs skin on or off, bone in or out
- 2-3 teaspoons garlic powder
- 1 pinch salt
- 1 pinch pepper
FOR THE SAUCE:
- 1 tablespoon minced garlic
- 400 g mushrooms sliced
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- 2 teaspoons fresh parsley chopped
- 1½ cups evaporated milk half and half or cream if using: see notes
- 1 teaspoon chicken bullion powder or stock powder
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of extra 2% milk
- 3/4 cup parmesan cheese fresh grated, divided
- 1/4 cup fresh parsley chopped, to serve
OPTIONAL ADD IN:
- 2 cups spinach
- 2 cups broccoli florets lightly steamed
Instructions
- Preheat oven to 200°C | 400°F.
- Season chicken with garlic powder, salt and pepper.
- Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
- Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
- Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
- Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
- Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
- Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
- Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
- At this point, add in the optional add-ins, if desired. Allow spinach to wilt (if using).Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
- Serve with steamed rice, over steamed vegetables or pasta.
Notes
*If you don’t have to oregano and dried basil leaves, use 2 teaspoons Italian herbs.
*For DAIRY FREE OPTIONS: Substitute evaporated milk with almond, coconut or rice milk.
SIDE NOTE: Alternatively, replace the evaporated milk with half and half, heavy cream, thickened cream or a reduced fat cooking cream. If using any of the creams suggested, do not add the cornstarch mixture. You won’t need it.
*For a gluten free option, find GLUTEN FREE Cornstarch where available PLEASE NOTE: Due to some readers having difficulty with this recipe, I have retested it and found the original recipe posted works fine, as it has for many other readers. However, I have modified the recipe since posting for a better outcome for future readers! ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! I only used 3 thighs, but made the recipe for all the sauce to make sure there was plenty to mix with our penne pasta and steamed broccoli. I used the evaporated milk and the sauce had great consistency. It had such great flavor, we couldn’t get enough! I will definitely be adding this to my rotation.
Awesome meal. I also threw in some cherry tomatoes with the spinach near the end, not long enough to cook them all the way down but enough to almost blanch them in the sauce. Super quick and easy, served over linguini.
Be light on the salt when reducing the sauce, you are getting quite a kick of it from the bullion powder and later on the parmesan cheese. If you do go over a quick hit of fresh squeezed lemon will bring you back into balance (and also adds a nice bit of brightness to a lot of cream sauces.)
WOW!! This turned out SO GOOD!! I used half thighs and half chicken breasts and after I threw the mushrooms in, the fond wasn’t being deglazed with the moisture of the mushroom so I threw in some white wine to deglaze and then used the heavy cream instead of evaporated milk. The sauce was so good!! Such a GREAT RECIPE!! THANKS FOR SHARING! 🙂