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Chicken Thighs With Creamy Mushroom Garlic Sauce Recipe

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This Chicken Thighs with Creamy Mushroom Garlic Sauce recipe features tender, boneless chicken thighs seasoned with onion and garlic powders, thyme, and rosemary. Simmered in a rich sauce made from mushrooms, garlic, and Parmesan cheese, this dish is perfect for a hearty dinner. Keywords: creamy chicken thighs, mushroom garlic sauce, easy dinner recipe, Parmesan chicken.

Ingredients

Scale
  • For The Chicken:
    • 1 ½ pounds boneless, skinless chicken thighs (6-8 fillets)
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • ½ teaspoon salt
    • ¼ teaspoon cracked black pepper
    • 2 tablespoons olive oil
  • For The Sauce:
    • 1 tablespoon butter
    • 8 ounces brown mushrooms, sliced (250 g)
    • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
    • 1 tablespoon fresh parsley, chopped
    • ½ - 1 teaspoon dried thyme
    • ½ - 1 teaspoon dried rosemary
    • 1 ½ cups thickened cream (heavy cream, evaporated milk, or half and half)
    • ½ cup fresh Parmesan cheese, shredded

Instructions

  • Season the chicken thighs with onion powder, garlic powder, thyme, rosemary, salt, and cracked black pepper.
  • Heat olive oil in a large skillet over medium heat. Cook the chicken until browned and fully cooked, about 7-8 minutes per side. Remove from the skillet and set aside.
  • In the same skillet, melt the butter. Add the sliced mushrooms and cook until softened.
  • Add the minced garlic and cook for about 1 minute until fragrant.
  • Pour in the thickened cream and stir in the Parmesan cheese until the sauce is smooth and creamy.
  • Return the chicken to the skillet, coating it with the sauce. Simmer for 5-7 minutes until the sauce thickens slightly.
  • Garnish with chopped parsley and serve hot.

Notes

  • You can substitute the thickened cream with evaporated milk or half and half for a lighter option.
  • Adjust the amount of thyme and rosemary to your taste.

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