Creamy Garlic Mushroom Chicken Thighs

4.99 from 110 votes

Creamy Garlic Mushroom Chicken Thighs

Crispy, boneless Chicken Thighs With Creamy Mushroom Garlic Sauce, fresh herbs and parmesan cheese is the weeknight dinner we can't stop raving about!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Keyword: Chicken dish, Chicken Thighs, Creamy chicken thighs

Servings: people

Calories: 443kcal

Author: Karina

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

US - Metric

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

*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use 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 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)

Optional: For even more amazing flavour, add in ⅓ cup dry white wine with your mushrooms and cook it down to half before adding in your garlic and cream!

Nutrition