Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!
If you’re looking for a delicious chicken recipe, may I suggest THIS ONE? It is so good! In a nutshell, you brown seasoned chicken thighs, make a quick sauce with milk or cream, mushrooms, garlic, herbs and cheese.
After that, you will cover the chicken with sauce and serve! We LOVE this dish! The sauce is creamy, thanks in part to using either whipping cream, half and half OR canned evaporated milk. It’s your choice!
I use evaporated milk for less overall calories, but if calories don’t matter, go for the whipping cream or half and half. YUM! Several of the spices used double up, meaning the same spices are used to season the chicken AND the sauce.
The recipe is easy to follow, and I recommend serving the finished chicken on top of brown or white rice, or egg noodles, for a filling main course! Hope you enjoy it! Here’s the “play by play” on how to make this wonderful dish:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Season The Chicken Thighs
The first thing you will need to do is make the seasoning mix for the chicken. It’s EASY! Simply stir together garlic powder, onion powder, dried thyme and rosemary, along with salt and black pepper.
Pat the boneless, skinless chicken thighs dry with paper towels, and trim off any extra fat. Sprinkle the spice mixture evenly over the chicken thighs and pat gently to adhere the spices.
Brown The Chicken
Measure 2 Tablespoons of olive oil into a large skillet. Heat on medium-high heat. When the oil is hot, but not smoking, carefully add the chicken spice side down, in a single layer.
Once they are in the skillet, do not move the chicken. Sear the thighs in the hot oil about 7-8 minutes, or until browned.
Carefully turn the chicken to the other side and cook for an additional 7-8 minutes. Depending on the thickness of the chicken thighs used, this may take a minute or two longer.
Cook until second side is browned, and the center of the chicken is no longer pink. Once the chicken is cooked, remove thighs from the skillet, transfer to a plate, and cover to keep them warm while you make the sauce.
NOTE: If you have to cook the chicken in batches, due to skillet size, cook each batch in 1 Tablespoon oil (half of the total amount).
Prepare The Creamy Mushroom Garlic Sauce
Now it’s time to make the creamy sauce. Use the same skillet you used to cook the chicken in, but do NOT clean it. All the brown bits on the bottom will help to flavor your creamy mushroom garlic sauce!
Melt the butter in the skillet (medium heat) and then add the sliced mushrooms. Cook the mushrooms for about 2-3 minutes until they soften.
Now add minced garlic, thyme, rosemary, and parsley to the skillet. Stir to combine, and cook for one more minute, stirring often, so the garlic doesn’t burn.
Finish The Creamy Sauce
Pour in the whipping cream, half and half, OR evaporated milk (your choice). Any of those three will work perfectly. NOTE: I used evaporated milk (less calories) in the sauce, and it was delicious!
Bring the liquid to a simmer (on medium heat). Once it is simmering (but NOT boiling), reduce the heat to LOW. Keep on cooking the sauce until the liquid has reduced in volume a bit and has thickened slightly.
Add freshly grated Parmesan cheese and stir to combine. Continue cooking for about 1-2 minutes, or until the cheese has melted.
Lay the chicken thighs back into the skillet in a single layer and spoon some of the sauce over the top of each piece.
Finish The Creamy Mushroom Chicken Thighs!
Cook the chicken and sauce until heated through (this will take a couple minutes). Stir and spoon sauce over the chicken while it reheats. Taste test the sauce, and add additional salt and pepper, to suit your taste.
Right before serving, sprinkle the top of the creamy mushroom chicken thighs with grated Parmesan and chopped fresh parsley, if desired. This is optional, but it sure looks great!
Ready To Serve Creamy Mushroom Chicken Thighs
Transfer the chicken thighs to a serving platter and spoon any of the sauce left in the skillet over all the pieces of chicken.
Serve each piece of chicken on top of a bed of white rice, brown rice or egg noodles. Spoon some sauce over the top and enjoy!
I really hope you will consider trying this delicious recipe for creamy mushroom chicken thighs! The sauce is delicious, and the chicken tastes WONDERFUL!
Thank you for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a lot of delicious chicken recipes to choose from, including:
- Skillet Monterey Chicken
- Chicken Salad
- Chicken Cutlets with Pecan Sauce
- Chicken Thigh Osso Bucco
- Butter Chicken (Instant Pot)
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Original recipe source: Karina, at cafedelites.com/chicken-thighs/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!
- 6 medium chicken thighs (boneless, skinless)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 8 ounces sliced mushrooms (button)
- 4 cloves garlic (minced) (or 1 Tablespoon minced)
- 1 Tablespoon parsley (fresh, chopped)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1½ cups evaporated milk (canned)* *can substitute whipping cream/half and half)
- ½ cup Parmesan cheese , grated
Stir together garlic powder, onion powder, thyme, rosemary, salt and pepper in a small bowl. Pat chicken thighs dry with paper towels, and trim off any extra fat. Sprinkle spice mixture evenly over chicken, and pat gently, to adhere spices.
Heat olive oil in a large skillet on medium-high heat. Once oil is hot, but not smoking, carefully add chicken (spice side down), in a single layer. Once in skillet, do not move chicken. Sear the thighs for 7-8 minutes, until browned on bottom. Carefully turn chicken to other side; cook another 7-8 minutes. Depending on chicken thickness used this may take 1-2 minutes longer. Cook until second side is browned, and center of chicken is no longer pink. Once done, remove thighs from skillet, transfer to a plate, and cover them to keep warm. NOTE: If you have to cook chicken in batches, due to skillet size, cook each batch in 1 Tablespoon oil (half of the total amount).
Make sauce: Use the same skillet, but do NOT clean it. All the brown bits in the skillet will help flavor sauce! Melt butter (medium heat), and then add mushrooms. Cook 2-3 minutes until they soften. Add minced garlic, thyme, rosemary, and parsley. Stir to combine; cook for 1 minute, stirring often so garlic doesn't burn.
Pour in evaporated milk, whipping cream, OR half and half (your choice). Bring liquid to a simmer (medium heat). Once simmering (but NOT boiling), reduce heat to LOW. Continue cooking until liquid has reduced in volume and thickened slightly (1-2 minutes). Add grated Parmesan cheese; stir to combine. Cook 1-2 minutes, or until cheese melts. Add chicken thighs back into skillet and spoon sauce over each piece. Cook until chicken is heated through (2-3 minutes).
Serve chicken on a bed of steamed rice or egg noodles, topped with additional sauce. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!