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Close-up of pan-seared Creamy Mushroom Chicken Thighs in a rich, creamy sauce with sliced mushrooms and fresh herbs.

Creamy Mushroom Chicken Thighs

A simple and comforting dish featuring tender chicken thighs in a rich, creamy mushroom sauce. This recipe is perfect for a weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For The Chicken
  • 1.5 pounds boneless chicken thighs skinless (around 6-8 fillets)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper cracked
  • 2 tablespoons olive oil
For The Sauce
  • 1 tablespoon butter
  • 8 ounces brown mushrooms sliced
  • 4 cloves garlic minced (or 1 tablespoon minced garlic)
  • 1 tablespoon parsley fresh, chopped
  • 1/2 – 1 teaspoon dried thyme adjust to your taste
  • 1/2 – 1 teaspoon dried rosemary
  • 1.5 cups thickened cream heavy cream (evaporated milk or half and half)
  • 1/2 cup parmesan cheese fresh shredded

Equipment

  • Large pan or skillet
  • Paper towel

Method
 

  1. 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.
  2. Heat 1 tablespoon of oil in 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 the center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for a second batch. Transfer to a plate; set aside and keep warm.
  3. 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).
  4. Stir in cream, bring to a simmer, then reduce heat and continue cooking until the 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.
  5. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Notes

For a thinner sauce, you can add a splash of chicken broth or milk. This dish pairs well with pasta, rice, or mashed potatoes.

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