Creamy Garlic Mushroom Chicken Thighs
User Reviews
5
Creamy Garlic Mushroom Chicken Thighs
Description
The recipe starts by seasoning skinless chicken thighs with onion powder, garlic powder, thyme, rosemary, salt, and cracked black pepper. The chicken is pan-seared on medium-high heat until browned on both sides and cooked through, then kept warm. In the same pan, butter is melted, and brown mushrooms are cooked until soft and fragrant, enhanced by garlic, fresh parsley, and dried thyme and rosemary.
Thickened cream is added to the mushrooms and simmered until slightly thickened, then Parmesan cheese is melted into the sauce to add sharpness and depth. The chicken is returned to the pan to coat with the creamy sauce before serving.
This dish provides a comforting, rich main course perfect for a dinner plate. The herbs lend aromatic notes while the creamy sauce balances the savory mushrooms and chicken.
The recipe allows substitutions for fresh herbs if available, alternative dairy options for the cream, and suggests adding dry white wine to deepen flavor. For dairy-free adaptations, cashew milk with a cornstarch slurry can be used to thicken the sauce.
Ingredients
For The Chicken:
- 1 ½ pounds chicken thigh 700g) skinless (around 6-8 fillets, boneless
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 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 thyme adjust to your taste, dried
- ½ - 1 teaspoon rosemary dried
- 1 ½ cups thickened cream heavy cream (evaporated milk or half and half)*
- ½ 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
- Fresh herbs can be substituted for dried: use about 2 teaspoons each of fresh thyme and rosemary.
- If you prefer, replace thyme and rosemary with basil, oregano, or tarragon.
- For a lower calorie or dairy alternative, evaporated milk or half and half can replace heavy cream.
- Adding ⅓ cup dry white wine to mushrooms and reducing before cream adds extra flavor.
- Dairy-free option: use cashew milk thickened with cornstarch slurry for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 463mg | 19% |
| Potassium | 536mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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