Creamy and Comforting Chicken Thighs in Creamy Mushroom Garlic Sauce makes for a delicious dinner recipe. Serve it over a bed of Pasta or Rice, this one tastes exceptionally good.
Pat dry the Chicken Thigh pieces with a paper towel. Now, season them with Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme, Salt, and Pepper. Coat both sides of the chicken thigh with spices and herbs.
Heat Olive Oil in a skillet. As the Oil shimmers, add the Chicken Thigh pieces, skin side down, and sear for 2-3 minutes over medium-high heat or until the skin gets golden brown. After that, toss it and sear the other side as well for 2-3 minutes. You do not have the cook the Chicken at this point. You just need to brown the skin of the Chicken Thighs. Once they are brown, get them out of the skillet and keep them aside.
In the same pan, add a stick of butter. As the butter melts, add the chopped Mushrooms and saute over medium-high heat for 2-3 minutes. Once they turn brown, add the crushed Garlic (or minced Garlic), Chopped Parsley, and Dried Thyme (or a sprig of Fresh Thyme). Toss to combine everything. Add some salt and cracked pepper at this point and toss to combine. Next, pour the Heavy Cream and the Grated Parmesan Cheese into the skillet. Toss to combine. As the cream starts to simmer, add the Chicken Broth (or Water).
Now, add the Chicken Thigh pieces, skin side up, back into the simmering creamy Mushroom sauce. Pour some of the Creamy sauce over the Chicken. Cook over medium-low heat for 3-4 minutes. If during cooking, the sauce reduces, then add some more Chicken Broth or water and toss to combine everything. Scrape off anything which might have got stuck to the bottom of the skillet. Once the chicken gets cooked for 4-5 minutes or reaches an internal temperature of 165 Fahrenheit, it's done.
Garnish with chopped Parsley and serve immediately
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Notes
You can use fresh herbs if you have them. You can also add fresh or dried Rosemary and Basil for a burst of herby flavors. Herbs always bring a nice refreshing taste to a creamy sauce. If you want to make it dairy-free, then use Cashew Milk or Almond Milk. If the sauce is too thin, then add some cornstarch slurry (cornstarch + water) and add it to the sauce. For depth of flavors add 1/4 cup of White Wine in the simmering sauce.
Nutrition
Nutrition Facts
Chicken Thighs in Creamy Mushroom Garlic Sauce
Amount Per Serving
Calories 326
* Percent Daily Values are based on a 2000 calorie diet.
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