Chicken Thighs With Creamy Mushroom Garlic Sauce (2024)

You are here:Home / Recipes / Chicken Thighs With Creamy Mushroom Garlic Sauce

Mar 1, 2019 by Karina · This post may contain affiliate links

Jump to Recipe Print Recipe

Crispy boneless chicken thighs in a thick and creamy mushroom sauce with garlic, herbs and parmesan cheese is the weeknight dinner everyone raves about!

Served over rice, pasta, mashed potatoes OR low carb Keto options like mashed cauliflower or zucchini noodles, this would have to be one of the best ways to enjoy boneless chicken thighs! There’s nothing like a quick and easy chicken recipe to whip up and have on the table in less than 15 minutes!

Chicken Thigh Recipes

With all of the chicken thigh recipes on this blog, this one right here is one of my favourites! 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 3 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 have steamed, pale and tasteless chicken. No bueno.

Instead, each thigh needs space between them which will sear your chicken to a beautiful golden brown colour, locking in moisture, resulting in the juicy flavour you want!

Creamy Sauce for Chicken

PACKED with flavour, this sauce is everything! Start with garlic buttery mushrooms and turn them into the best sauce for your chicken! We usebrown (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 for Sauce

Dried herbs — I use dried here because we all have jars of seasonings and herbs hanging around our pantries. You CAN use fresh if you have them! Two teaspoons each of fresh herbs is fine.
I use Thyme and Rosemary but you can swap anything you don’t like out for what you DO like. Use 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 ⅓ cup white wine with your mushrooms and cook it down to half before adding in your cream! YUUUHM!

Love Chicken Mushroom Recipes? Try These!

Easy Creamy Chicken Marsala

Cheesy Garlic Butter Mushroom Stuffed Chicken

Creamy Garlic Mushroom Chicken Thighs

Author: Karina

Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

PRINT SAVE

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Ingredients

For The Chicken:

▢ 1 ½ pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
▢ 1 teaspoon each onion powder and garlic powder
▢ ½ teaspoon each of dried thyme and rosemary
▢ ½ teaspoon salt
▢ ¼ teaspoon cracked black pepper
▢ 2 tablespoons olive oil

For The Sauce:

▢ 1 tablespoon butter
▢ 8 ounces (250 g) sliced brown mushrooms
▢ 4 cloves garlic, minced (or 1 tablespoon minced garlic)
▢ 1 tablespoon fresh chopped parsley
▢ ½ - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
▢ 1 ½ cups heavy cream / thickened cream (evaporated milk or half and half)*
▢ ½ cup fresh shredded parmesan cheese

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

Tried this Recipe? Tag me Today!Mention @CafeDelites or tag #cafedelites!

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!

Reader Interactions

Comments

Kayla Trueman says
May 01, 2024 at 11:49 am

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!
Reply
Brett says
December 21, 2023 at 1:19 pm

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.
Reply
Byron says
October 30, 2023 at 4:56 am

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!
Reply
- Karina says
  December 18, 2023 at 4:31 pm
  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!
  Reply
Elizabeth says
September 28, 2023 at 12:29 am

I make this all the time and everyone always loves it. It’s amazing.
Reply
Lisa Germano says
September 05, 2023 at 11:09 am

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!
Reply
Paige says
July 07, 2023 at 9:08 am

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 🙂
Reply
Lauren says
May 10, 2023 at 9:49 am

Amazing dinner! Love that i basically had all of these ingredients already! Definitely a keeper.
Reply
Kayla says
April 18, 2023 at 4:39 am

I’m always looking for new recipes for boneless thighs because they’re so cheap. I have tried hundreds of recipes, as I try to cook every night for my family and it gets exhausting changing things up. I came across this recipe and it’s all our favorite things so I have it a try. I made it with the wine, and I actually had fresh herbs so I used those as well. For a little extra nutrition I threw in some spinach towards the end and we ate it over rice. It was a hit with the whole family, including my 6 year old and 16 month old. Thanks for such an easy recipe! I’ll be making it again tonight!
Reply

« Older Comments