Description
Creamy Garlic Mushroom Chicken Thighs are tender, juicy chicken thighs cooked to perfection and smothered in a rich, velvety garlic cream sauce with sautéed mushrooms and fresh herbs. This comforting, flavorful dish is perfect for a hearty weeknight dinner and pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the luscious sauce.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs (700g, about 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 cracked black pepper
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms (250g, sliced)
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh parsley, chopped
- 1/2 – 1 teaspoon dried thyme (adjust to taste)
- 1/2 – 1 teaspoon dried rosemary
- 1 1/2 cups thickened cream (heavy cream, or evaporated milk, or half and half)
- 1/2 cup parmesan cheese, freshly shredded
Instructions
- Prepare the Chicken: Pat chicken thighs dry thoroughly with paper towels and trim any excess fat. In a small bowl, combine onion powder, garlic powder, dried thyme, dried rosemary, salt, and cracked black pepper. Evenly coat each chicken thigh with this seasoning mixture to ensure maximum flavor penetration.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Working in batches, add the chicken thighs and sear until each side is well browned and the chicken is no longer pink in the center, about 8 minutes per side depending on thickness. Add the remaining oil as needed for additional batches. Once cooked, transfer the chicken to a plate and cover loosely to keep warm.
- Cook the Mushrooms and Aromatics: In the same pan, melt the butter over medium heat. Add the sliced brown mushrooms and season lightly with salt and pepper. Cook until mushrooms are softened and released their moisture, about 3 minutes. Stir in the minced garlic, chopped fresh parsley, dried thyme, and rosemary. Sauté for about 1 minute until fragrant.
- Make the Cream Sauce: Pour in the thickened cream and bring the mixture to a gentle simmer. Reduce the heat to low and allow the sauce to thicken slightly, stirring occasionally. Once thickened, stir in the freshly shredded parmesan cheese and let it melt into the sauce while stirring occasionally for 2 more minutes.
- Combine and Serve: Return the seared chicken thighs to the pan with the creamy mushroom sauce. Taste and adjust the seasoning with salt and pepper as needed. Garnish with additional fresh parsley before serving. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with evaporated milk or half and half for a lighter version, but the sauce will be less rich.
- Using boneless skinless thighs keeps the dish quicker to cook and less greasy but retaining skin is possible for more flavor and crispiness if desired.
- Serve with mashed potatoes, rice, or crusty bread to enjoy the delicious creamy sauce fully.
- Fresh herbs enhance the flavor, but dried herbs can be used as listed—adjust quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing, Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1.5 chicken thighs with sauce)
- Calories: 480
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
Keywords: creamy garlic mushroom chicken thighs, chicken thighs recipe, creamy chicken with mushrooms, garlic cream sauce chicken, easy chicken dinner
