Chicken Thighs With Creamy Mushroom Garlic Sauce (2024)

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

For The Chicken:

• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 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
• 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
• 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
• 1/2 cup fresh shredded parmesan cheese

• 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.

*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 1/3 cup dry white wine with your mushrooms and cook it down to half before adding in your garlic and cream!