I used to only cook with chicken breasts until I branched out and tried chicken thighs for a recipe. I cannot believe that I was missing out on the incredible flavor that chicken thighs bring to a meal! I love making this dish because the mushroom sauce is so creamy and delicious, and the chicken thighs are perfect.
The whole family will love this chicken and it’s great served over rice or mashed potatoes with roasted asparagus or green beans. I have also served it over cauliflower rice and zucchini noodles, and it was delicious and not as hearty which is perfect for hot summer weather!
You will love how this recipe is easy, delicious, and elegant – you will have a fabulous dinner on the table in under 30 minutes.
Enjoy!
INGREDIENTS
For The Chicken:
1 ½ lbs. boneless skinless chicken thighs (around 6-8 fillets)
1 tsp. onion powder
1 tsp garlic powder
½ tsp. dried thyme
½ tsp. dried rosemary
½ tsp. salt
¼ tsp. cracked black pepper
2 Tbsp. olive oil
For The Sauce:
1 Tbsp. butter
8 oz. sliced brown mushrooms
4 cloves garlic, minced (or 1 Tbsp. minced garlic)
1 Tbsp. fresh chopped parsley
½ – 1 tsp. dried thyme (adjust to your taste)
½ – 1 tsp. dried rosemary (adjust to your taste)
1 ½ cups heavy cream / half and half
½ cup fresh shredded parmesan cheese
DIRECTIONS
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 Tbsp. of oil a large pan or skillet over medium-high heat and sear chicken thighs until well browned on each side and the internal temperature is 165° F (about 8 minutes each side, depending on thickness). You may need to cook the chicken thighs in 2 batches depending on the size of your pan.
If cooking chicken in batches, add remaining oil if needed for second batch.
Transfer chicken thighs to a plate when finished cooking; set aside and keep warm.
In 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
• Herbs: You can use fresh herbs if you have them! 2 tsp. each of fresh herbs is great! If you don’t care for Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon – choose the ones you prefer.
• Cream/Half and Half: For proper consistency, don’t use a low-fat milk. The higher fat options provide the creaminess that makes the sauce fabulous.
• Wine: For additional amazing flavor, add ⅓ cup dry white wine with your mushrooms and reduce to half before adding in your garlic and cream!
• This chicken serves beautifully over pasta, mashed potatoes, rice, cauliflower rice, or zucchini noodles. I usually serve it with a simple vegetable as well!